French Cuisine

  500 g white chocolate 2 sprigs of lemon balm Lemon balm sorbet 60 g sugar 1/2 L water 1 handful of lemon balm Blueberry blinis 3 egg whites 50 g caster sugar 200 g pancake batter 50 g melted butter 125 g blueberries 50 g icing sugar 500 g white chocolate 2 sprigs of lemon balm Lemon balm sorbet Make the lemon balm sorbet by mixing the sugar and water. Bring to a boil then remove from the heat and let cool. Then add the lemon balm, mix, strain through a sieve and set in an ice cream maker. Cut 8 squares of 10 cm x 10 cm from a Rhodoid leaf, roll them up to form tubes with a diameter of 2.5 cm and hold them in place with adhesive tape. Fill them with sorbet with a piping bag and store for 3 hours in the freezer. Melt the white chocolate in a bain-marie. Remove the tubes from the freezer, remove the Rhodoid and stick a wooden skewer at one end of the sorbet to make an ice cream stick. Dip each stick in the hot chocolate, very quickly, so that it is only coated with a thin layer. Set...

  Partager sur Pinterest (nouvel onglet) Crème d’échalote 100 g de crème liquide 35 % 1.5 g salt 10 g shallots 4 g sherry vinegar 4 g apple cider vinegar Tapioca 300 g water 50 g tapioca 150 g pear juice 2 g salt Pear cylinder 2.5 Williams pears 150 g pear juice Jelly 150 g pear juice 4.5 g gelatin sheets Oysters 10 oysters Pear carpaccio 1 pear Martin Sec Pear broth 600 g pear juice 1 g xantana ascorbic acid (8 g of ascorbic per 1 L of water) Pear juice 5 kg Williams pears Herbs and flowers Samphire Borage SHALLOT CREAM Whisk all the ingredients in a bowl and stop just before it is too firm. TAPIOCA Boil the water with the salt, add the tapioca and cook for 5 minutes. Off the heat, stir in the hot pear juice. Let cool and stir occasionally. PEAR CYLINDER Cut the pears in half and cut out 2 x 2 cm cylinders using a cookie cutter. Cut the rest with a melon baller. Place the cut pears in a tray with the pear juice and osmosis with the 99% vacuum sealer. Heat the pear juice and stir i...

  3 cl of Green Izarra 1 cl of Védrenne orgeat syrup 8 cl pineapple juice 1 cl lime juice Add all the ingredients one at a time to a cocktail shaker filled with ice. the whole thing and then serve in a glass filled with crushed ice. Decorate Tropical Decoration. ENJOY YOUR MEAL