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...
August 15^th 2010227 K5 2 hours 30 min.

Frozen nougat

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Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.
November 17^th 2024274 K4.5 1 hour 25 min.

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.
May 30^th 2020292 K 24.3 2 hours 1 min.

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...
October 20^th 2012770 K 44 25 min.

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...
August 3^rd 2013845 K 44.7 55 min.

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.
February 21^th 2011511 K 44.3 25 min.

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).
February 21^th 2011403 K5 2 hours 4 min.

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...
February 21^th 2011117 K4 1 min.

Half-cooked chocolate cake with raspberry coulis

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A small chocolate cake, still runny in the middle, served with a raspberry coulis.
October 3^rd 2010329 K5 1 hour 25 min.

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.
January 19^th 2015374 K3.3 55 min.

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.
February 21^th 2011443 K 23.5 25 min.

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.
February 21^th 2011345 K4.3 25 min.

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.
February 21^th 2011241 K3.8 1 hour 25 min.

Apricot fool

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The traditional fruit fool is a rather old-fashioned dessert, consisting of whipped cream (Chantilly) with a fruit coulis gently folded into it.
August 8^th 2010187 K5 20 min.

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.
September 12^th 2010189 K4.9 1 hour 9 min.

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.
April 26^th 2012460 K4.3 40 min.

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.
June 17^th 2012140 K5 3 hours 9 min.

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...
September 9^th 2012121 K3.9 2 hours 20 min.

Pear charlotte

(Found inTextsStages)
A charlotte filled with pear mousse (made with whipped cream and pear coulis).
April 7^th 2013127 K4.1 13 hours 60 min.

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.
September 8^th 201375 K4.7 30 min.

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.
September 25^th 201218 K4.4

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...
February 27^th 201339 K4.3

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;...
March 6^th 201371 K4.0

Clean your mixer easily

If you use a "bowl" or "blender" mixer, as opposed to a plunger, you've probably noticed that it's a bit of a hassle to clean it after use. And yet, with a simple trick, it can be done very quickly. See how here.
June 26^th 20244,1975

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...
May 12^th 201819 K 14.9

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...
April 3^rd 20216,2914.6

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...
July 12^th 20236,2455

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?
July 14^th 20236,418 15