COOKING WITH CORINNE

This morning, after picking up my American friends at Paris CDG airport...  I decided to experience Valerie Cupillard French author and organic food consultant's new recipe: a lemon lava cake. I founded this recipe interesting not only because of its 100% organic ingredients but also because it uses the rice flour which is good if you are gluten free... This is it ! Courtesy of Valerie Cupillard INGREDIENTS (10 serving) 2 eggs  80g agave syrup 60g blanched almond purée 70ml squeezed lemon juice (5 organic lemons) 25g  almond powder 40f rice flour DIRECTIONS Preheat the oven to 240°F (120°C). Squeeze the lemons to get the fresh juice and keep the shells for baking the cake. Cut a part of the bottom to make it balanced. If the lemons have a thick white membrane inside, remove it for ganishing the shells with the batter. Separate the egg whites to the yolks. Combine the yolks with the agave syrup and whisk to whitten. Add the almond purée. The purée must be at

Bearnaise sauce  is a  sauce  made of  clarified butter  emulsified in  egg yolks , white wine vinegar and flavored with  herbs . It is considered to be a 'child' of the mother  Hollandaise sauce , one of the top-ranked French sauces.  The difference is only in their flavoring: Bearnaise uses  shallot ,  chervil ,  peppercorn , and  tarragon , while Hollandaise uses  lemon  juice or white wine. Its name is related to the province of  Bearn , France (see below). Ingredients (6 serving) 250 g unsalted butter 40 ml white vinegar 40 ml dry white wine 2 shallots 4 egg yolks (organic) 8 white peppercorns 8 tarragon sprigs 8 chervil sprigs 8 white peppercorns Table salt. The amount of butter in the sauce may seem a lot, but this will serve 6 ! it’s not easy to make a bearnaise in smaller quantities... However you can keep it (covered) a few days in the fridge. Directions Prepare the ingredients (butter, herbs, pepper, wh