Recipes: 38 results
European glass
(Found inTextsStages)A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...
222K5 2 hours 29 min. August 15th 2010
Frozen Nougat
(Found inTextsStages)Impress your guests with this delightful dessert, a smooth mixture of meringue and dried fruit, which can easily be prepared several days beforehand.
267K4.5 1 hour 28 min. February 21th 2011
Fillings for macaroons
(Found inTexts)The macaroons recipe shows how to make these small cakes, and gives the example of a raspberry filling. Here are several other possibilities: Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons.
287K 24.3 2 hours 1 min. May 30th 2020
Fruit coulis (fruit purée)
(Found inTextsStagesComments)Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...
762K 44 24 min. October 20th 2012
Blackcurrant liqueur
(Found inTexts)The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like...
835K 44.7 51 min. August 3rd 2013
Green parsley sauce
(Found inTexts)This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.
498K 44.3 23 min. February 21th 2011
African style chicken
(Found inTextsStagesIngredients)This is a sort of smoked chicken, cooked in a tomato-coconut sauce, and served with kidney beans and plain rice. It's quite a simple recipe, with ready-made ingredients, but which needs a long cooking time on low heat (one hour).
396K5 2 hours 4 min. February 21th 2011
How to prevent peeled fruit or vegetables turning brown
(Found inTexts)Most fruits turn brown soon after peeling due to oxydation, and this is unattractive. To prevent this, you will find many recipes that tell you to coat them with lemon juice as soon as they are peeled. It's relatively effective when fruit are simply to be used peeled, but if you want to make a...
113K4 1 min. February 21th 2011
Half-cooked chocolate cake with raspberry coulis
(Found inTextsStages)A small chocolate cake, still runny in the middle, served with a raspberry coulis.
323K5 1 hour 21 min. October 3rd 2010
New tiramisu
(Found inTexts)This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets.
367K3.3 54 min. January 19th 2015
Blackcurrant coulis
(Found inTextsStages)Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.
436K 23.5 25 min. February 21th 2011
Panna cotta
(Found inTextsStages)Panna cotta is an Italian dessert which means "cooked cream". It's a set vanilla cream, similar to blancmange, which is frequently served with other things like fruit coulis (fruit purée), caramel etc.. Here is the basic panna cotta recipe.
338K4.3 25 min. February 21th 2011
Pannacotta and blackcurrant crumble
(Found inTextsStages)This is a glass of pannacotta, with a layer of blackcurrent coulis, and a crunchy almond crumble scatterd on top.
237K3.8 1 hour 22 min. February 21th 2011
Apricot fool
(Found inTextsStages)The traditional fruit fool is a rather old-fashioned dessert, consisting of whipped cream (Chantilly) with a fruit coulis gently folded into it.
182K5 17 min. August 8th 2010
Blackcurrant, vanilla and lime verrine
(Found inTextsStages)Vanilla-lime, confectioner's custard and blackcurrant coulis, topped with a layer of whipped cream (chantilly) and dusted with a little matcha green tea powder. Light and flavoursome.
185K4.9 1 hour 9 min. September 12th 2010
Pear compote
(Found inTexts)Stewed pears are not as easy to prepare as stewed apples, as they contain more juice and you risk ending up with more of a coulis than a compote. So here are two simple methods to help you succeed.
452K4.3 37 min. April 26th 2012
Strawberry Charlotte
(Found inTextsStages)This is a faily quick charlotte recipe. It begins, as usual, by soaking finger biscuits in syrup, in this case flavoured with lime. The charlotte is then assembled with alternate layers of Chantilly (whipped cream) and strawberries.
135K5 3 hours 9 min. June 17th 2012
Peach Melba
(Found inTextsStages)Peach Melba is a famous dessert created in 1893 by an equally famous chef, Auguste Escoffier, and inspired by the singer Nellie Melba. There have been many versions of this well-known dish but, in principal, it consists of vanilla ice cream, poached peaches, raspberry coulis and sweetened whipped...
116K3.9 2 hours 20 min. September 9th 2012
Pear charlotte
(Found inTextsStages)A charlotte filled with pear mousse (made with whipped cream and pear coulis).
121K4.1 13 hours 59 min. April 7th 2013
Coupe Augustin
(Found inTextsStages)A "coupe Augustin" is a kind of sundae made with mint ice cream, slices of white peach poached in a light syrup, Chantilly cream, raspberry coulis and topped with toasted flaked almonds.
71K4.7 28 min. September 8th 2013
Blog articles: 7 results
The painter, the restaurant owners and the opera singer
You might well have noticed that there are recipes involving names that have been so overused (often for any old thing) that they have almost become common nouns.17K4.4 September 25th 2012
The art of the charlotte
In cooking, a charlotte is a delicious moulded dessert, with biscuits around the outside that have been soaked in a flavoured syrup, filled with a light cream or mousse. The charlotte is left to set in the fridge before being turned out and served in slices. It is very light and a lovely sweet...38K4.3 February 27th 2013
Fruits which can ruin your jelly
There are many ways of making a fruit mousse, but one of the simplest is to prepare a fruit jelly (basically a fresh fruit coulis with gelatine) and then mix this jelly before it sets completely with whipped cream. The result is perfect for filling a charlotte, for example. But do beware;...68K4.0 March 6th 2013
Using stretch food film effectively
Maybe you use food film in your own kitchen. You know, the very thin, clear plastic stuff that you can stretch, often used to cover food and protect it from the air. It’s become so widely used that it’s now an essential item for pros. They even have a verb for it in French: “filmer”: to...18K 14.9 May 12th 2018
The 3 secrets of successful mousses
When you make a traditional mousse, that is to say without using a siphon, whatever the recipe, it's always the same principle: on one side you have a dense mixture, very tasty, and on the other side egg whites beaten until stiff. All the difficulty of the success of a mousse, it will be to mix the...5,6024.6 April 3rd 2021
In Praise of the Vegetable Mill
When a recipe or preparation calls for something solid to be pureed, as in a soup for example, the natural reflex is to take out the blender and plunge it into the saucepan. This works very well in most cases, but there are times when you'd like to puree something and at the same time remove the...5,3935 July 12th 2023
Vitamin C against blackening
You've probably heard of this tip: to prevent fruit or vegetables from turning brown or black, simply add or sprinkle lemon juice over them. It's very effective, but why does lemon juice have this effect?5,783 15 July 14th 2023
Utensil: 2 results
