List of recipes using "Cream": 104 recipes (gluten free)

[Beetroot and cream cheese verrines]
Beetroot and cream cheese verrines
Diced beetroot, marinated in lemon juice and walnut oil, between layers of cream cheese with herbs.
24,0585/5 for 13 ratings 2 hours 46 min.
[Cocotte eggs with Comté]
Cocotte eggs with Comté
A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways.
108,2904.3/5 for 20 ratings 1 hour
[Creamy Winter Vegetable Soup]
Creamy Winter Vegetable Soup
This is a very simple recipe: lots of winter vegetables cooked in chicken stock, then blended. The soup's special finishing touch comes from cream and a spoonful of mustard.
9,2225/5 for 13 ratings 1 hour 23 min.
[Crème de foie gras]
Crème de foie gras
This is a rather tricky recipe in which foie gras is used to make a savoury cream, similar to a crème brulée but - of course - without sugar and without caramelizing the top. Instead, it is topped with an espuma (a light hot foam) of potatoes, garnished with crispy morsels of serrano ham.
29,8103.8/5 for 11 ratings 3 hours 33 min.
[Du Barry soup]
Du Barry soup
Du Barry is a creamy cauliflower soup, including small whole pieces of cauliflower.
73,4125/5 for 14 ratings 1 hour 1 min.
[Eggs "en cocotte" with spinach]
Eggs "en cocotte" with spinach
A buttered ramekin, a layer of mushrooms, a layer of spinach, a little cream and an egg added on top in two stages.
27,0745/5 for 13 ratings 1 hour 30 min.
[Eggs en Cocotte à la Française]
Eggs en Cocotte à la Française
Eggs cooked in small ramekins with a tasty mix of peas, bacon, onion and cream - even more French than the classic version!
15,6104.6/5 for 14 ratings 31 min.
[Mushroom velouté]
Mushroom velouté
This smooth, creamy soup with its lovely mushroom flavour is quick and easy to make.
30,2164/5 for 4 ratings 55 min.
[Raw beetroot mousse with walnuts]
Raw beetroot mousse with walnuts
A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".
88,1435/5 for 1 ratings 47 min.
[Chilli langoustines]
Chilli langoustines
The langoustines in this recipe are cooked in two stages: boiled briefly in salted water, then sautéed before being spiced and flambéed in cognac. They are served here with a creamy sauce and potato grenaille.
4,2425/5 for 13 ratings 1 hour 9 min.
[Fillets of sole Dieppoise]
Fillets of sole Dieppoise
In principal, fillets of sole Dieppoise are poached and served with a creamy sauce and small shellfish. I am offering a new twist on the dish, with the fish sautéed rather than poached, a cream sauce flavoured with mussel stock, and served with shellfish (mussels, cockles and clams), mushrooms and...
6,5053.9/5 for 19 ratings 1 hour 27 min.
[Fisherman's Ragout]
Fisherman's Ragout
This ragout combines vegetables (cut small and cooked until just tender in vegetable stock) with a mix of cockles and chunks of fish, all simmered together with cream and saffron.
14,0244.1/5 for 19 ratings 2 hours 17 min.
[Grilled fillet of salmon with corn salad cream]
Grilled fillet of salmon with corn salad cream
A salmon fillet, grilled slowly to keep the inside tender, served with sesame rice and a little corn salad cream. You'll love it...
68,199 13.9/5 for 7 ratings 1 hour 14 min.
[Langoustine gratin]
Langoustine gratin
This elegant gratin has a layer of brunoise vegetables in the bottom, with langoustine tails (scampi) cooked in two stages on top, finished with a thick creamy sauce, made with the "fumet" from the langoustines. This recipe is quite long to make, but can be prepared in stages over a number of days....
4,1513.9/5 for 20 ratings 2 hours 15 min.
[Nicholas's fish]
Nicholas's fish
This is a very easy recipe, everything hinges on the brief cooking of the leeks, then the fish.
72,3814.8/5 for 12 ratings 56 min.
[Normandy seafood stew]
Normandy seafood stew
A "marmite normande" is a combination of different seasonal julienne vegetables and a mix of shellfish, rapidly sautéed, then deglazed with cider. The vegetables and shellfish are then simmered together in cream, which intensifies the flavours while it gently reduces and thickens. This recipe is...
1,175 2 hours 13 min.
[Pan-fried salmon with white cabbage]
Pan-fried salmon with white cabbage
In this recipe a salmon steak is accompanied with blanched white cabbage and a rich sherry vinegar sauce.
23,8834.5/5 for 11 ratings 1 hour 2 min.
[Pan-fried scallops and chanterelles with Noilly Prat sauce]
Pan-fried scallops and chanterelles with Noilly Prat sauce
The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.
76,0014/5 for 1 ratings 1 hour 6 min.
[Quick prawn curry]
Quick prawn curry
A very quick way to prepare a creamy prawn curry with lime and spring onion.
24,0165/5 for 1 ratings 34 min.
[Scallops with cabbage julienne]
Scallops with cabbage julienne
Pan-fried scallops in a sauce of their juices deglazed with a little Noilly Prat, served with a julienne of blanched cabbage in cream.
28,4904.6/5 for 19 ratings 1 hour 21 min.
[Scallops with fondue of leeks]
Scallops with fondue of leeks
In this very creamy dish, the leeks are first cooked separately. The scallops are pan-fried, then the leeks are reheated with cream in this pan to absorb all the flavours.
66,249 24.6/5 for 14 ratings 55 min.
[Sea bass with coriander cream en papillote]
Sea bass with coriander cream en papillote
In this recipe, the fillets of sea bass are laid on a julienne of leeks (the white part), covered with a coriander cream sauce and cooked "en papillote".
3,2445/5 for 12 ratings 52 min.
[Summer Salmon Blanquette]
Summer Salmon Blanquette
This simple blanquette is a creamy dish of pan-fried salmon chunks with fresh broad beans and mushrooms. Although it is just right for the start of summer, it can be made at any time of year.
8,7095/5 for 1 ratings 59 min.
[Turban of sole with langoustines]
Turban of sole with langoustines
The turban is made from a rolled fillet of sole poached in fish stock. Each turban is then filled with sautéed langoustines and a tasty cream sauce, flavoured with langoustine stock. This dish takes quite a long time to make because of the langoustine stock, but you will really impress your guests.
12,3014.1/5 for 18 ratings 1 hour 44 min.
[Blanquette of veal]
Blanquette of veal
Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.
80,6134.4/5 for 10 ratings 2 hours 49 min.
[Escalope of veal in a cream sauce]
Escalope of veal in a cream sauce
Escalopes of veal, mushrooms and a cream sauce.
48,5644.6/5 for 14 ratings 1 hour 3 min.
[Filet mignon with mustard and tarragon sauce]
Filet mignon with mustard and tarragon sauce
Medallions of filet mignon (pork tenderloin) are first pan-fried, then kept to one side. The same pan is used to prepare a cream sauce with tarragon and strong mustard. The medallions are returned to the pan to finish cooking in the sauce while it thickens on low heat, keeping the meat beautifully...
3,3653.8/5 for 11 ratings 1 hour
[Involtinis]
Involtinis
Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.
79,8344.4/5 for 11 ratings 2 hours 51 min.
[Lille style chicken]
Lille style chicken
Chicken breasts and mushrooms, cooked separately, then mixed with a tasty cream sauce before serving. It's a dish with a "cuisiné" taste, but which unfortunately is becoming increasingly rare in restaurants.
74,6893.8/5 for 17 ratings 1 hour 5 min.
[Loin of pork with herbs and julienne vegetables ]
Loin of pork with herbs and julienne vegetables
Pork loin is cut into individual portions, which are split and filled with herbs before cooking. They are served with crunchy julienne vegetables and a cream sauce.
90,9054.2/5 for 19 ratings 2 hours 33 min.
[Pork medallions with "full" turnips]
Pork medallions with "full" turnips
This recipe brings together sautéed medallions of pork filet mignon and turnips, pan-fried then filled with a creamy mixture made from their own green tops. As in all the best cookery, nothing is wasted.
4,3254.7/5 for 10 ratings 1 hour 4 min.
[Baked potoatoes with herb butter or cream ]
Baked potoatoes with herb butter or cream
Here's how to prepare good baked potatoes, and two ideas for toppings. Herb butter can be easily be made in advance and store in the fridge folded in plastic film, it can also be served with red meat because it look like very much to the "Beurre maitre d'hotel" (butler's butter, usually with parsley...
51,134 13.8/5 for 17 ratings 1 hour 42 min.
[Breton leek and mushroom tart]
Breton leek and mushroom tart
This is a "tart" with a difference: the case is not made with pastry, but with a double layer of lightly buttered Breton galettes (buckwheat pancakes). The filling is made with shallots, sautéed mushrooms, leeks and cream. You might have noticed that this recipe includes the key elements of...
2,7114.3/5 for 12 ratings 1 hour 13 min.
[Breton Pie]
Breton Pie
This unusual pie from Brittany is made with piled-up layers of buckwheat pancakes (galettes), sandwiched with a filling of onion and bacon mixed with a little cream. The whole thing, assembled in a baking tin, is then browned in the oven.
7,0424.1/5 for 16 ratings 1 hour 9 min.
[Broccoli savoury custard]
Broccoli savoury custard
This light and delicious savoury custard with broccoli is perfect to serve with meat or fish in a sauce.
6,5664/5 for 1 ratings 44 min.
[Chicken with spinach in a cream sauce ]
Chicken with spinach in a cream sauce
This recipe combines morsels of cooked chicken, spinach and potatoes with cream for a simple and tasty dish.
487 36 min.
[Courgettes (zuchinis) ]
Courgettes (zuchinis)
A classic gratin, but with the courgettes cooked separately to prevent too much juice being released during the oven cooking, and so make a dish that is barely moist.
87,352 13.7/5 for 19 ratings 1 hour 20 min.
[Creamy risotto with diced vegetables and flax seeds]
Creamy risotto with diced vegetables and flax seeds
Risotto is one of the great Italian recipes. It's the special way in which rice is cooked and mixed with several other things, which produces this famous dish. One can make different flavour risottos, here is a fairly simple recipe with diced vegetables and flax seeds.
79,127 14.2/5 for 11 ratings 1 hour 49 min.
[Creamy spinach and potato gratin]
Creamy spinach and potato gratin
This is a gratin with a difference: before going in the oven, the layers of spinach and potato are topped with cream in which Mont d'Or cheese has been melted (or another cheese, if you prefer).
2,986 1 hour 5 min.
[Fresh spinach with cream]
Fresh spinach with cream
Fresh spinach, simply wilted, reheated in a sauce of thickened cream with shallot, and served with quarters of hard-boiled egg.
64,9433.8/5 for 17 ratings 1 hour 43 min.
[Gratin Dauphinois]
Gratin Dauphinois
This recipe is a bit sensitive for people from Dauphiné (a French area around the city of Grenoble), many of them are sure to have the "true" recipe. Here is the version of the famous French chef Michel Guérard. The most interesting thing about gratin Dauphinois, is that it has a delicate hint of...
89,768 25/5 for 1 ratings 1 hour 3 min.
[Individual creamy endive gratins]
Individual creamy endive gratins
In this recipe, the endives are first blanched, then baked with cream and mushrooms in individual cassolettes (small gratin dishes or large ramekins).
21,1374.6/5 for 19 ratings 1 hour 5 min.
[Layered Leek and Egg Gratin ]
Layered Leek and Egg Gratin
This gratin combines parboiled leeks with chopped hard-boiled eggs in thin layers.
5,6454.1/5 for 20 ratings 49 min.
[Polenta with spinach and soft-poached egg]
Polenta with spinach and soft-poached egg
A "cake" of fried polenta, blanched spinach and a soft-poached egg on top, with a cream, shallot and white-wine sauce poured over just before serving.
8,2955/5 for 1 ratings 1 hour 11 min.
[Potato gratin]
Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top.
84,526 14.6/5 for 14 ratings 1 hour 47 min.
[Quartet of brassicas with cream ]
Quartet of brassicas with cream
Four kinds of brassicas (Brussels sprouts, cauliflower, romanesco and broccoli), blanched separately, then combined to finish with cream and chopped parsley.
32,5404.6/5 for 14 ratings 2 hours 41 min.
[Risotto-style celeriac]
Risotto-style celeriac
In this recipe, the celeriac is cooked rather like for a risotto: diced small, softened in olive oil with onion, then cooked in chicken stock. The dish is finished with cream and maybe a little cancoillotte (or other creamy cheese). It is delicious on its own or to accompany meat.
142 48 min.
[Scallop and leek pancakes]
Scallop and leek pancakes
These pancakes are filled with pan-fried scallops and creamed leeks.
9,3024.3/5 for 20 ratings 36 min.
[Spinach and ricotta ravioli]
Spinach and ricotta ravioli
The filling for these ravioli is a delicious mixture of ricotta with cooked spinach, egg and lightly toasted pine nuts. The ravioli are first boiled in salted water, then baked gratin-style with cream, Parmesan and sage.
5,4664.8/5 for 18 ratings 1 hour 12 min.
[Stuffed pumpkin gratin]
Stuffed pumpkin gratin
The small squash used here is the Japanese chestnut pumpkin or "potimarron". For this gratin, we scrape out the seeds and fill the centre with a mixture of two sorts of fried meat (chicken and bacon), chestnuts and cream, then bake it in the oven until the pumpkin flesh is soft. Served straight from...
7,6394.3/5 for 12 ratings 1 hour 9 min.
[Tartiflette]
Tartiflette
A personal version of a classic recipe from Savoy.
96,509 14.6/5 for 11 ratings 1 hour 27 min.
[Triple-Cheese Pumpkin Gratin]
Triple-Cheese Pumpkin Gratin
The small squash used here is the Japanese chestnut pumpkin or "potimarron". For this gratin, we scrape out the seeds and fill the centre with a mixture of three sorts of cheese and cream, then bake it in the oven until the pumpkin flesh is soft. Served straight from the oven like this, it is good...
6,8174.1/5 for 16 ratings 53 min.
[Apple and almond gratin]
Apple and almond gratin
Imagine a gratin, but sweet, made with apples and toasted ground almonds. This delicious dessert combines apples and almonds with a vanilla custard-like mixture - simply yummy!
4,0254.6/5 for 14 ratings 1 hour 5 min.
[Apple Batter Puddings]
Apple Batter Puddings
Similar to a traditional French "clafoutis", usually made with cherries, this simple apple and almond dessert is quick to make.
6,7725/5 for 13 ratings 41 min.
[Apple Tatin Terrine]
Apple Tatin Terrine
Imagine a sweet terrine, made of layers of apples with sugar, cooked slowly in the oven until caramelized. Serve warm in slices with custard.
10,4664.1/5 for 19 ratings 3 hours 28 min.
[Apricot blancmange]
Apricot blancmange
Blancmange is a very old dessert recipe, going back to the middle-ages. Updated for our century, it's almond milk with whipped cream and a smooth apricot puree.
101,4654.4/5 for 8 ratings 3 hours 14 min.
[Apricot fool]
Apricot fool
The traditional fruit fool is a rather old-fashioned dessert, consisting of whipped cream (Chantilly) with a fruit coulis gently folded into it.
56,1795/5 for 1 ratings 17 min.
[Belle-helene in a glass]
Belle-helene in a glass
It's a recipe where you make 4 layers of different creams in a small glass: vanilla cream, small dice of pear cooked in maple syrup, chocolate mousse and whipped cream. It should be served to your guests cool but not too cold .
77,7013.8/5 for 17 ratings 1 hour 47 min.
[Blackcurrant sorbet for Edith]
Blackcurrant sorbet for Edith
If you love the taste of blackcurrants (like Edith), this sorbet is for you...
66,4934.9/5 for 18 ratings 23 min.
[Blackcurrant, vanilla and lime verrine ]
Blackcurrant, vanilla and lime verrine
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.
55,6504.9/5 for 19 ratings 1 hour 9 min.
[Chaud-froid of grapefruit, pineapple and lime custard ]
Chaud-froid of grapefruit, pineapple and lime custard
Cold grapefruit quarters with slices of hot caramelized pineapple, lime custard (crème anglaise) and citrus crunch.
92,3654.6/5 for 14 ratings 2 hours 5 min.
[Chocolate cream with a crunch, irish coffee mousse]
Chocolate cream with a crunch, irish coffee mousse
This is a chocolate cream with chopped candied grapefruit peel and caramelized nuts added to give bit of crunch. The small pot of cream is topped with an Irish coffee mousse (flavours of coffee, fresh cream, sugar and whisky).
79,201 15/5 for 1 ratings 59 min.
[Chocolate mousse with hazelnuts]
Chocolate mousse with hazelnuts
Here is a marvellous new chocolate mousse recipe that will delight real chocoholics. This is a rich, gourmet version, though not over-sweet and with the added crunchy texture of toasted hazelnuts. You'll love this one!
2,9925/5 for 13 ratings 55 min.
[Clementine sorbet]
Clementine sorbet
To capture the delicate flavour of clementines, we need to use not only the juice, but also a little zest to add a delicious hint of bitternes. Here's a simple method using sugar cubes.
10,1214.3/5 for 15 ratings 2 hours 47 min.
[Coupe Augustin]
Coupe Augustin
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.
17,0144.7/5 for 11 ratings 28 min.
[Crème brulée]
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
185,643 74.3/5 for 7 ratings 4 hours 38 min.
[Crème caramel]
Crème caramel
Crème caramel (upside-down caramel cream) is a classic of bistro cuisine. The vanilla cream is made with eggs, cooked in a dish with a layer of caramel in the bottom, and placed in a bain-marie. It's traditionally served turned out so that the liquid caramel runs down over the cream.
67,1755/5 for 2 ratings 3 hours 33 min.
[Eton mess]
Eton mess
Behind this strange name there lurks a delicious traditional English dessert made of meringues, strawberries and cream.
51,9855/5 for 13 ratings 4 hours 55 min.
[European glass]
European glass
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...
69,7125/5 for 1 ratings 2 hours 29 min.
[Fresh mint ice-cream]
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.
79,9344.6/5 for 14 ratings 1 hour 34 min.
[Frozen cottage cheese with strawberries]
Frozen cottage cheese with strawberries
Here is a refreshing and very quick recipe (if your fruit is already prepared). In just a few seconds you can enjoy a delicious frozen cream cheese and strawberry dessert, with no need for an ice-cream maker.
869 13 min.
[Frozen Nougat]
Frozen Nougat
Impress your guests with this delightful dessert, a smooth mixture of meringue and dried fruit, which can easily be prepared several days beforehand.
80,4034.5/5 for 2 ratings 1 hour 28 min.
[Ice-cream Vacherin]
Ice-cream Vacherin
Ice-cream vacherin is a festive French dessert. It consists of two different flavours of ice cream (blackcurrant and vanilla here) sandwiched between two circles of meringue, topped with whorls of Chantilly (whipped cream) which is then frozen. It is not too complicated, but involves a bit of work...
12,5914.5/5 for 12 ratings 8 hours 45 min.
[Lemon creams]
Lemon creams
These light and flavoursome lemon creams are "set" by the curdling action of the lemon juice on the heated cream, so no thickening agent is needed. They are served in individual glasses, topped with a layer of fruit coulis (blackcurrant here).
2,7644.1/5 for 16 ratings 41 min.
[Peach and blackcurrant coupe]
Peach and blackcurrant coupe
A delightful coupe combining mint-flavoured peaches with a scoop of blackcurrant sorbet.
9,4733.8/5 for 11 ratings 55 min.
[Pear sorbet]
Pear sorbet
For a great pear sorbet, choose your fruit carefully: they should be perfectly ripe and full of flavour. You will get good results with williams, but any other variety of your choice will work.
70,7734/5 for 11 ratings 54 min.
[Pistachio ice cream]
Pistachio ice cream
Rediscover the real, delicate taste of pistachio in this ice cream with its very definite flavour.
10,306 13.8/5 for 17 ratings 51 min.
[Poire Belle Hélène]
Poire Belle Hélène
Poire Belle Hélène is a fairly simple cold dessert. The pears are poached in a vanilla-flavoured syrup, then served on top of vanilla ice cream with hot chocolate sauce poured over.
11,0774.7/5 for 19 ratings 1 hour 46 min.
[Raspberry sorbet]
Raspberry sorbet
To make a seriously good raspberry sorbet, the fruit must be of the best quality, of course, but there is another little secret: you need to remove all the seeds to make a really smooth coulis. It is this smooth coulis that makes the sorbet so deliciously velvety.
3,0854.6/5 for 15 ratings 2 hours 20 min.
[Strawberries in a thyme and lemon-flavoured red wine reduction]
Strawberries in a thyme and lemon-flavoured red wine reduction
Serving strawberries in red wine is a classic French dessert. Here is a more sophisticated version, with the red wine reduced to a light syrup with notes of thyme and lemon.
511 1 hour 23 min.
[Strawberries with mint and cream]
Strawberries with mint and cream
Minty confectioner's custard, diced strawberries and whipped cream.
74,7415/5 for 13 ratings 1 hour 30 min.
[Strawberry, kiwi and mascarpone verrines]
Strawberry, kiwi and mascarpone verrines
Chopped kiwi with lemon, ripe strawberries and smooth mascarpone cream.
5,4025/5 for 13 ratings 22 min.
[Strawberry-mint sorbet]
Strawberry-mint sorbet
For this strawberry and mint-flavoured sorbet, we will be using an unusual method: blending the strawberries with mint leaves. This mixture is then left overnight for the flavours to mingle before being strained and then churned. This makes a delicious sorbet with its full-on strawberry flavour...
2,9453.8/5 for 19 ratings 12 hours 26 min.
[Succès praliné (praline meringue)]
Succès praliné (praline meringue)
The "succès" (success) is a classic of traditional French patisserie, made with two layers of almond meringue filled with praline butter cream. It's very rich and a little old-fashioned these days, but still has many faithful fans.The original recipe comes from the master chef Gaston Lenôtre, and...
73,005 34.9/5 for 7 ratings 4 hours 16 min.
[Vanilla ice cream]
Vanilla ice cream
Rediscover the full flavour of a real vanilla ice cream with this classical recipe.
81,5863.8/5 for 11 ratings 1 hour 7 min.
[Butter cream]
Butter cream
Butter cream is made with egg yolk, sugar syrup and, of course, butter. These days it has fallen rather out of fashion, probably because it's very rich, but it still has its aficionados. Here is the classic plain version, which you can lighten and flavour as you wish.
61,8674.6/5 for 14 ratings 58 min.
[Chantilly cream]
Chantilly cream
Chantilly cream, it's simply whipped liquid cream with sugar. It is use in many desserts, but already delicious simply with strawberries or other fruits.
144,1925/5 for 3 ratings 18 min.
[Chocolate ganache]
Chocolate ganache
A chocolate ganache is a mixture of cream and chocolate made while hot. This gives a kind of paste which solidifies somewhat as it cools but remains fairly soft. This is the filling used in many chocolates.
46,395 14.5/5 for 4 ratings 15 min.
[Cream sauce with Vin Jaune]
Cream sauce with Vin Jaune
This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when...
2,241 46 min.
[Diplomat cream]
Diplomat cream
Diplomat cream or "crème Madame" (a much prettier name) is one of many creams in French pâtisserie based on confectioner's custard. The classic confectioner's custard (crème pâtissière, or french pastry cream) has gelatin added while hot, then whipped cream is folded in when cold. This gives a...
139 1 hour 47 min.
[Fruit crémeux]
Fruit crémeux
This kind of "crémeux" (it means "creamy", but contains no actual cream) is a basic recipe in the repertoire of French pastry chefs. It is smoother but less frothy than a mousse and uses gelatin to set it as it cools. Often used as a tart filling or in other desserts, crémeux is usually poured to...
5,7335/5 for 2 ratings 40 min.
[Green bean purée]
Green bean purée
Green (or French) beans are usually served whole, for instance as an accompanying vegetable or in a salad, but they make a good purée, too. This is tasty on its own, but also goes very well with meats, and children usually prefer it to "normal" beans.
205 48 min.
[Lime (or lemon) curd]
Lime (or lemon) curd
Lime curd is a delicious conserve and variation on the traditional lemon curd, made with limes, eggs and butter. It's the perfect filling for either large or small tarts.
38,2535/5 for 12 ratings 54 min.
[Lime confectioner's custard (pastry cream)]
Lime confectioner's custard (pastry cream)
Taking its inspiration from lemon confectioner's custard, this version has a distinctive lime flavour. Both juice and zest are used to combine the juice's slight acidity with a hint of bitterness from the zest.
649 56 min.
[Panna cotta]
Panna cotta
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.
76,5434.3/5 for 9 ratings 25 min.
[Pistachio confectioner's custard]
Pistachio confectioner's custard
This is very similar to the classic confectioner's custard (crème pâtissière, or french pastry cream), but its marked pistachio taste brings a distinctive flavour to a whole range of desserts.
1,725 31 min.
[Pistachio cream]
Pistachio cream
Very similar to almond cream, pistachio cream is ideal for filling or topping all kinds of cakes and tarts. Just like almond cream, it swells during cooking.
59,140 44.1/5 for 16 ratings 33 min.
[Potato purée ]
Potato purée
The French have fond childhood memories of this, and while nothing will ever be as good as "Maman" made, here's a fairly straightforward way to make it.
54,7025/5 for 13 ratings 1 hour 35 min.
[Rich hazelnut buttercream]
Rich hazelnut buttercream
This delicious preparation is an alternative to almond frangipane: a nutty buttercream enriched with eggs, designed to be cooked into various pastries.
3,2294.1/5 for 16 ratings 40 min.
[Roquefort sauce]
Roquefort sauce
This is an ideal sauce to make when you have been cooking meat, as it uses the juices left in the pan, but there's a tip for making it without meat juices.
58,6634.9/5 for 11 ratings 22 min.
[Toasted flaked almonds]
Toasted flaked almonds
Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch.
49,9794.8/5 for 20 ratings 19 min.
[How to use gelatin]
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.
22,8684.8/5 for 18 ratings 7 min.
[Pavlova]
Pavlova
Pavlova is a dessert which originated in New Zealand (or was it Australia?). It consists of a meringue shell filled with a layer of whipped cream and topped with seasonal fruit.
27,2834.3/5 for 18 ratings 2 hours 34 min.
[Potatoes with prawns]
Potatoes with prawns
This recipe, originally from Belgium, consists of baked potatoes which are hollowed out and filled with fried prawns. A cream and white wine sauce is then poured over the potatoes before returning them to the oven.
28,3293.8/5 for 12 ratings 1 hour 49 min.

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