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Serves: 4
Prep. time: 20 minutes
Cook time: 55 minutes
Preheat the oven to 150°C (thermostat 5).
Beat the eggs in a bowl, add the sugar and whisk vigorously for 3 minutes.
In a saucepan, gently heat the milk with the cream (without boiling it) with the vanilla bean split in half.
Remove the vanilla bean and pour the still hot milk over the beaten eggs. Mix well.
Divide the mixture into 4 containers and place them in an ovenproof dish, pour water into the dish halfway up, and cook in a bain-marie for about 45 minutes.
Leave the creams to cool and place them in the refrigerator for at least 1 hour.
Serves: 6
Prep. time: 20 minutes
Cook time: 0 minutes
Cut your 40g of candied chestnuts into small cubes and mix them in a recipient with the chestnut cream, 50 ml of liquid cream whipped up and put them in the fridge.
In a bowl, whisk the mascarpone with the egg yolks, sugar and 100 ml of liquid cream whipped into a firm whipped cream.
In a plate, mix the Amaretto with the candied chestnut syrup and water. Soak your biscuits and divide them among your verrines (big rond glasses). Alternate with the mascarpone and chestnut cream preparations. Finish with a brown syrup on top with a few sugar beads.
Refrigerate for 3 hours before serving.
Serves: 6
Prep. time: 30 minutes
Cook time: 60 minutes
Mix the mascarpone and milk in a saucepan and cool over very low heat while stirring with a wooden spatula from time to time.
Add the speculoos paste and mix well. Mix the 50g of sugar with all the eggs and add to the previous mixture. Stir well.
Pour the cream into 6 ramekins and cook in a double boiler in a preheated oven at 120°C for 50 minutes.
Let cool for 2 hours in the fridge. Just before serving, spread 1 tablespoon of brown sugar on each cream and place under the grill to caramelize.
Serve immediately
Serves: 4
Prep. time: 60 minutes
Cook time: 0 minutes
NUTELLA ICE CREAM
In a saucepan, heat the mascarpone with the milk and add the nutella. Let it melt, stirring occasionally. Turn off the heat and allow to cool. Meanwhile, whisk your egg yolks with the sugar. Add it to the previous preparation gradually while whisking. Gently re-heat and stir constantly until the mixture forms a layer on the back of the wooden spoon.Do not boil as this may cause the mixture to coagulate. Allow to cool before turbining. Set aside in the freezer
VANILLA ICE CREAM
Split your vanilla pods in half lengthwise and extract the seeds with a knife. In a saucepan, heat the mascarpone with the milk and add the vanilla seeds and pods. Let it melt, stirring occasionally. Turn off the heat and allow to cool. Meanwhile, whisk your egg yolks with the sugar. Gradually add to the previous preparation while whisking . Put it back on the heat and heat gently, stirring constantly until the mixture forms a layer on the back of the wooden spoon. Do not boil as this may cause the mixture to coagulate. Let cool, remove your vanilla pods and start turbining. Set aside in the freezer
CHOCOLATE COULIS
Melt your chocolate in a double-boiler with the cream, stirring occasionally, and let it cool.
TO SERVE
In each cup, put a large scoop of ice cream in the nutella, a large scoop of vanilla ice cream. On top, pour some chocolate coulis and finish with my homemade whipped cream that you will find in my recipes, and with some chocolate chips.
Serves: 4
Prep. time: 30 minutes
Cook time: around 30 minutes
Pour the milk, mascarpone, egg yolks, sugar and cream into a saucepan and place over the heat, stirring occasionally with a wooden spoon. When the mixture coats your spoon, turn off the heat or you risk the mixture coagulating.
Add the Limoncello. Stir well.
Leave to cool in the fridge for 3 hours before whisking.
Mix the powdered almonds with the flour and icing sugar in your blender or food mixer.
Add the lemon zest, Limoncello, melted butter and egg whites. The mixture should be smooth and homogenous.
Fill your silicone moulds and bake in a hot oven at 210°C for 17 minutes.
Prepare your plates by presenting your financier and its ice cream on the side, as shown in the photo.
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