CRÈME BRULEE AU FOIE GRAS
Serve 2 Pers. 2 eggs yolks 100 ml of milk 100 ml of cream Cassonade (brown sugar) Salt 1 pinch of Cayenne pepper Preheat the oven at 100 degrees Cut half of the foie gras in small piece. In a bowl add the cream, the mil and the eggs to the foie gras, salt, pepper. Mix everything until you obtain a smooth texture In a ramequin add a piece of the foie gras from the other half and poor the mixture on top. Put in the oven for 30 minutes and make sure the oven stays at 100 degrees at all time. When ready to serve add cassonade on top and brown it until caramelize start to form on top When done it is ready to serve. FILET DE BOEUF EN CROUTE Serve 8 Pers. 1.5kg of eye fillet 400 g of mushroom 1kg of Morilles mushrooms 400g of puff pastry 2 shallots 1-egg yolks Oil 40g butter 400 ml of veal stock In a pan brown the fillet all around quickly until you reach a nice color. Put it aside. In another pan add butter shallots and the 400g of mushroom slice and cook not too much. Leave aside to cool down. Roll the puff pastry until you have a nice square big enough to lay the fillet. When ready, spread the mushrooms mixture on the bottom, add the fillet on top and close the pastry making sure there is no gap all around. Preheat the oven at 200 degrees and when reach cook the pastry for 20 min While waiting in a pan add butter shallots and the Morilles mushrooms, cook a bit and add the Veal stock and let if reduce. The sauce is ready to be served with a piece of the fillet en croute. BUCHE DE NOEL RASPBERRY, MASCARPONE AND WHITE CHOCOLATE Serve 6 Pers. Biscuit: 4 eggs 120g of flour 125g of sugar Crème: 2 eggs 50g of sugar 250g of mascarpone 180g of white chocolate Jus de framboise: 150g of Raspberry 50g of sugar 10cl of water Biscuit: Separate the white and the egg yolks, in a bowl mix with a blender the egg white with a pinch of salt when done incorporate the egg yolks to the white slowly and repeat with the flour by adding to the mixture slowly. On a tray put a baking paper and poor the biscuit. Put in the oven at 180 degrees for 10min. When done take out of the oven and roll the biscuit and let it cool down. Cream: Melt the white chocolate au Bain Marie and let it cool down. Separate the eggs yolks and the white put the white aside. In a bowl add eggs yolks, sugar and mix well until obtain a white mixture add the mascarpone and mix again add the chocolate. Mix again. In another bowl beat the eggs white and add it to the mixture. Raspberry Jus: Add the raspberry the sugar and water in a pot and slow cook until water evaporate. Strain the jus. Assemble the 3 elements, first lay down the biscuit add the raspberry jus and spread across the cream. Roll the biscuit and poor the rest of the jus on top. You can add some decoration, as you like. Enjoy you Christmas and eve days
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December 2014
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