COOKING WITH CORINNE

INGREDIENTS (10 serving) For the rolls  : 5 filo pastry sheets 20g unsalted butter 200g "Manslois" fresh cow milk cheese 100g whipping cream Salt and ground pepper For the dressing : 100ml white Pineau des Charentes vinegar 1 liter water 650g granulated sugar 20g honey 50ml blackcurrant liquor 30g candied ginger 30g candied apricot 30g unsalted pistachio 30g hazelnuts 50g Cognac marinated white raisins Salad : rucola DIRECTIONS Rolls : Preheat oven to 150°C (300°F). Melt butter and brush filo pastry sheets with. Cut into strips approximately 6 cm large, and shape it by winding them on an aluminum or steel tube greased.  Bake until you get a blond color. Cool on a rack. When it's cold, remove pastry from the tube. Cheese mousse : in a saucepan, bring the cream to a boil. Remove from the stove and add the cheese. Whisk until smooth. Season with salt and pepper. When at room temperature, pour into a siphon. Charge the gaz. Place it in t

Preparation time : 15mn - Baking time : 20mn INGREDIENTS (6 serving) 4 whole eggs and 2 whites 150g dark chocolate 70% A nut of salted butter A pinch of salt 3 tbsp granulated sugar DIRECTIONS Preheat oven to 350°F (180°C). Separate the whites to the yolks of the 4 eggs.  Put the 4 egg whites and the pinch of salt in the bowl of the food processor. Put the yolks in a bowl with 2 eggs whites. Stir to combine. Cut the dark chocolate in pieces. Put it in a saucepan with the butter. Melt over a water bath ( bain-marie ). Add the eggs yolks mixture to the melted chocolate. Put it back on the stove over low heat, and whisk until the chocolate thickens. Whisk the eggs whites until you get a stiff meringue. Add the granulated sugar and whisk again. Incorporate delicately the meringue to the chocolate mixture in folding, as it's not deflated. Butter soufflé moulds. Pour batter to the 2/3 of the mould. Bake for 20 minutes and do not open the oven door wh

INGREDIENTS (6 serving) 500ml milk 125ml whipping cream 125g granulated sugar 5 egg yolks 50g cornstarch 1 vanilla pod DIRECTIONS Preheat oven to 350°F (180°C). In a saucepan, pour milk and cream. Grat the vanilla pod. Add the seeds and the pod to the liquid. Bring to a boil. Meantime, combine sugar, yolks and cornstarch in a bowl. Whisk until smooth. Pour the boiling milk on the eggs mixture and whisk vigorously. Pour back into the saucepan. Simmer for 30 secondes in keeping stirring. Remove from the stove. Pour the mixture into a dish covered with plastic film in contact to the cream. When the cream is cold, remove the vanilla pod and whisk again. Butter and flour a round mould. Pour the cream. Bake for 40 to 45 minutes until the flan is lightly brown with black dots on top. Cool on a rack.