Creamy Chicken Pate

This thing is actually inspired from faux gras, but instead of using butter, I used cream. MAN it's good. A very creamy and LIGHT texture to it. Not as fat-filled since I used butter. The taste is also more pronunced. So I decided to pair it with some fairly sweet complements, all with different textures. Crispy, crunchy and...crushy? The sugar brulee on the side, with some sauteed cried currants, and sliced apples.

In retrospect, I wish I had sprinkled some fresh thyme as an aromatic and for a bit of colour.