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Showing posts from April, 2017

Grand Marnier Soufflé

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Grand Marnier Soufflé @Corinne Preteur Certainly one of the most popular French dessert...  A soufflé, whose name derives from the French verb "to blow," is an airy concoction leavened by beaten egg whites and oven heat. Soufflés should be served directly from the oven, before they have any chance to deflate.  Ingredients (6 serving): 120ml Grand Marnier liquor 250ml milk 120g granulated sugar 120g egg yolk (6 eggs) 30g all-purpose flour 15g cornstarch 180g egg whites (6 eggs) Icing sugar to sprinkle once baked. 50g butter +  100g granulated sugar  (for the moulds) Directions Preheat oven to 190°C ( 380°F ).  In a pot, pour the milk and bring it to a boil over medium heat. In a bowl, put egg yolks and granulated sugar. Whisk to whiten. Then incorporate the flour and starch that you would have sifted before. Stir to combine. Pour the hot milk on the yolks mixture,  stirring all the time. When about half of the milk has been added, place all of the yolk m

Rack of Lamb topped with herbs crust, accompanied by shallots, white & green beans

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Preparation : 15 minutes cooking Time : 20  minutes at 400°F  (200°C) INGREDIENTS (6 serving) 6 racks of lamb (170g each) prepared by your butcher 200 ml veal stock 2g herbs of Provence Fleur de sel (table salt) and ground pepper  1 tomato A pinch of granulated sugar A pinch of Espelette ground bell pepper (or paprika) 30g carrots 4 shallots 25g chopped herbs (chive, parsley, tarragon) 70g bread crumbs 180g olive oil 2 garlic cloves White beans (already cooked) 500g green beans  + 1 leak DIRECTIONS Step 1 : Preheat oven to 200°C (400°F). Step 2 : Combine bread crumbs, chopped herbs with olive oil. Season with salt and ground pepper. Step 3 : Season the racks of lamb with salt and pepper. Add one spoon of sunflower oil in a pan, and heat it. Sauté the racks on all sides until lightly brown. Top the meat with the herbs mixture. Bake for 20 minutes. Step 4 : Meantime, peel and crush one garlic clove. Peel and chop 1 shallot. Pee