Anyone have a recipe for the Portuguese dessert pave?

Ângela's Pavê

Ingredients: First layer

1 can of condensed milk

1 yolk

1 can of milk (use the condensed milk can as measure).

Mix these ingredients and cook it on slow fire stirring until it boils and thickens. Pour it into a shallow glass serving pan.

Second layer

1 small pinneaples diced or, alternatively, two cans of unsweetened diced pinneaple

1 cup of sugar

2 cups of water

Mix these ingredients and cook it until it boils. It should become an uniform mixture. Pour it over the first layer.

Third layer

3 egg whites beaten stiff

1 can of "creme de leite" (Crème du lait) or, alternatively, beat heavy cream until stiff

Mix the egg whites and the cream and pour it over the second layer

Keep it refrigerated

Dried Plum Chocolate Pavè

Yield: 8 servings

1-1/2 cups whipping cream

12 oz. semisweet chocolate, coarsely chopped

3/4 cup pitted, dried plums (about 5 oz.)

2 Tbsps. armagnac or cognac (optional)

10 oz. frozen raspberries in syrup, thawed

1 Tbsp. lemon juice

1 tsp. cornstarch

Sweetened whipped cream, as needed (optional, for garnish)

Raspberries, as needed (optional, for garnish)

Mint sprigs, as needed (optional, for garnish)

1. Lightly coat a 91/2" x 51/2" loaf pan with cooking spray. Line bottom and sides with waxed paper; set aside.

2. In a small saucepan, heat cream just to boiling. In food processor or blender, process hot cream, chopped chocolate and dried plums until chocolate is melted and mixture is smooth. Stir in armagnac or cognac, if using. Pour into prepared pan, spreading evenly. Cover with plastic wrap and refrigerate overnight or until firm.

3. To make raspberry sauce: Drain thawed raspberries, reserving syrup. In a small saucepan, bring syrup, lemon juice and cornstarch to a boil, stirring constantly. Cool, then gently stir in raspberries (makes 1 cup).

4. To serve: Carefully unmold pavè onto cutting board and remove waxed paper. Using a thin knife warmed in hot water, cut into 16 slices. Arrange two slices on each serving plate; garnish with 1 oz. raspberry sauce, whipped cream, fresh raspberries and mint, if desired.

Recipe and photo from California Dried Plum Board.

Dairy Free Chocolate and Chestnut Pave recipe

information

This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.

ingredients

425 g (15 oz can) of unsweetened chestnut puree

200 ml (7 fl oz) 3 1/2 cup of golden syrup (corn syrup)

310 g (11 oz) of (DF/GF) continental dark chocolate, finely chopped in a food processor

55 g (2 oz) 1/4 Cup of Dairy free margarine, sliced up

225 g (8 oz) 1 1/3 cups of peeled and chopped chestnuts

A loaf (terrine) tin lined with clingfilm (plastic wrap)

sieved (DF/GF) cocoa powder and fresh physalis fruits (Cape gooseberries) to decorate

**(DF/GF) = Dairy Free / Gluten free

method

1. Gently heat the chestnut puree in a non-stick saucepan with the syrup, stirring until smooth and well blended.

2. Add the chopped chocolate and stir until melted and thoroughly mixed.

3. Remove from the heat and stir in the margarine until it has melted and blended in.

4. Mix in the chestnuts and cool slightly.

5. Spoon the mixture into the prepared loaf or terrine tin.

6. When the mixture is cold, cover it with foil and chill for 1 hour in the freezer, then another hour in the refrigerator. Leave it in the refrigerator until you are ready to serve

7. Turn out the pave and peel off the clingfilm (plastic wrap).

8. Serve one slice per person on each plate and decorate with sifted cocoa powder and a couple of physalis (Cape gooseberries) with the wings peeled back for effect.

serving amount

serves 10

1

Brazilian Pave Recipe

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Ingredients 1 cup cut fresh green beans 1 cup fresh sugar snap peas 1 cup sliced yellow summer squash 1 cup sliced zucchini 1/2 cup julienned onion 2 small tomatoes, seeded and chopped 1 cup coarsely grated carrots 2/3 cup reduced-fat Italian salad dressing 4 teaspoons minced chives 2 teaspoons dried basil Directions In a saucepan, bring 2 in. of water to a boil. Add beans, peas, yellow squash, zucchini and onion. Reduce heat; cover and simmer for 2-3 minutes or until vegetables are crisp-tender. Drain; rinse with cold water and pat dry. Place vegetables in a bowl; add the remaining ingredients. Gently stir to coat.

Chocolate, Orange, And Chestnut Pave

Yield: 1

Ingredients

------------------FOR CHOCOLATE ORANGE FILLING------------------------

1 stick unsalted butter; cut

-into pieces

1 ; (1/2 cup)

1 1/2 lb fine-quality bittersweet

-chocolate; (not unsweetened

2 ts freshly grated orange zest;

-(from about 1 1/2

1 ; navel oranges)

1 3/4 c well-chilled heavy cream

------------------FOR THE CHESTNUT RUM FILLING------------------------

6 oz fine-quality white chocolate

1 1/4 c chopped vacuum-packed

-chestnuts; (about 1 ounce)

3 ts dark rum

4 c well-chilled heavy cream

1 garnish: chestnuts in dark

-and ligh; t, sliced, pate

1 ; syrup*, pears*, and candi

1 ; orange halves*,

1 ; sliced

1 accompaniment: ginger creme

-anglais; e

Instructions

*available at specialty food shops

Make chocolate orange filling:

In a large metal bowl set over a pan of barely simmering water melt butter

and chocolate, stirring occasionally, until smooth and remove bowl from

heat. Stir in zest and cool completely. In a bowl with an electric mixer

beat cream until it just holds stiff peaks. Whisk about one fourth of

cream into chocolate mixture to, lighten and fold in remaining cream

gently but thoroughly.

Line an oiled terrine or loaf pan, 10 by 4 1/2 by 3 inches (7-cup

capacity), with plastic wrap. Pour in half of chocolate orange filling,

smoothing top, and freeze 5 minutes.

Make chestnut rum filling:

In a small metal bowl set over a pan of barely simmering water melt white

chocolate, stirring occasionally, until smooth and remove bowl from heat.

Stir in chestnuts and rum gently and cool completely. In a bowl with an

electric mixer beat cream until.it just holds stiff peaks. Fold cream

into white chocolate mixture.

Pour chestnut rum filling over chocolate orange layer, smoothing top, and

freeze 5 minutes. Pour in remaining chocolate orange filling, smoothing

top, and chill, covered with plastic wrap, overnight. Pave may be made 2

days ahead and chilled, covered.

Discard plastic wrap from top and invert pave onto a plate. Discard

remaining plastic wrap. Garnish pave with chestnut slices, "pate" pears,

and candied orange.

Pour some ginger creme anglaise onto 8 dessert plates and top with a

1/2-inch-thick slice of pave.

Serves 8.

I don't know how to make it, but that stuff is good

try cooks.com or google search