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Rachel Khoo

The Khoo Times

Khoo Times

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English translation: my Sweet and Savoury Pâtés book

You might remember towards the end of 2013 an English translation of my very first book, 'Muesli and Granola' was released. Now an English translation of my second book 'Je fais mes pâtes à tartiner' has been released today (July 17, 2014). 'Rachel Khoo's Sweet and Savoury Pâtés' is a collection of 50 recipes of sweet and savoury spreads, perfect for quick and delicious snacks to enjoy at home, for brunch, or for an early evening apéritif. Lots of the recipes were inspired by my time in France.

To whet your appetite, here are some of recipes from the the book, including this deliciously sweet White chocolate and raspberry whirl recipe below (as featured in the Daily Mail):

Lemon curd

Passion fruit curd

Smoked salmon rillettes with wasabi

Image via Daily Mail / Weekend Magazine

White chocolate and raspberry whirl recipe (from 'Rachel Khoo's Sweet and Savoury Pâtés') The combination of raspberries and white chocolate is a feast for the eyes as well as the taste buds. The slight acidity of the raspberries is a perfect match for the creamy texture of the white chocolate.

Makes 400g (14oz)

For the white chocolate cream •    130g (4½oz) white chocolate, chopped into small pieces •    70ml (2½fl oz) single cream •    A pinch of salt

For the raspberry jam •    200g (7oz) frozen raspberries •    120g (4oz) preserving sugar (with added pectin, from supermarkets)

To make the white chocolate cream, melt the chocolate in a heatproof bowl placed over a saucepan of gently simmering water, making sure the bowl doesn’t touch the water. Stir occasionally, then add the cream and salt.  If any lumps remain, keep the heatproof  bowl over the simmering water and stir  until smooth. Leave the chocolate to cool  for 20 minutes in the refrigerator. It should be cold but not yet set.

Meanwhile, mix the raspberries and preserving sugar in a large saucepan over a medium heat. Cover with a lid when the mixture comes to the boil, and boil for 5 minutes before turning off the heat.

Leave to cool for 15 minutes in the refrigerator. The jam should be cold,  but not yet set. Blend it in a food processor for  2 minutes to remove some of the pips.

Pour a little chocolate paste into a sterilised jar, followed by a little raspberry jam. Continue to fill the jar with alternate white chocolate and raspberry layers. Stir with a chopstick or a spoon handle to create a marbled effect. This spread will keep for about two weeks in the refrigerator.

You'll find my book 'Rachel Khoo's Sweet and Savoury Pâtés' here via Amazon.



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