Flavours From France

Reines-Claudes Tiramisu

 
A recipe by Olivier Chapuis, L'Allée des Sens

Serves 4

Ingredients

For the cream : 250 gr. mascarpone – 125 cl. whipping cream – 80 gr. sugar – 200 gr. Label Rouge Reines-Claudes (greengages) – 24 ladyfingers

For the syrup :  jasmine aroma – 300 cl. water – 150 gr. sugar     

Preparation

Jasmine water syrup : Bring to boil water and sugar. Add 4 drops of jasmine aroma. Leave to cool in the fridge.

Reines-Claudes mascarpone cream

Cook softly the plums with the sugar for 10 minutes then leave to cool.

Whip the cream in Chantilly, add the sugar, then keep in fridge.

Whip the mascarpone to unbend it, then add the plums and blend. Add softly the Chantilly and keep in fridge.

In verrines, put a layer of Reines-Claudes mascarpone cream, then 2 ladyfingers soaked in jasmine water syrup. Repeat the operation 2 or 3 times. To end, sparkle the top with pistachio flakes.  

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Picture by www.media-creation.fr

Chambord liqueur: a touch of raspberry in your drinks

 
As reveals its name, one of France most prestigious castles, Chambord is elaborated in the Loire Valley with red and black raspberries, selected for their quality and aromas. The unique and refined taste of Chambord is not only due to the choice of the fruits, but also to natural aromas such as honey, vanilla, spices and Cognac XO. Its roundness, aromas and uniqueness make this liqueur an essential ingredient for delightful cocktails, as the Chambord Fusion.

 
Chambord Fusion:

2 cl. of Chambord – 2 cl. of Vodka – fresh pineapple juice.

Shake and taste in a cocktail glass.

 

Chambord

www.chambordonline.com

Valençay and Apples Sandwiches

3 Apples "Golden"

1 Valençay goat cheese

Chervil

8 cherry tomatoes or redcurrant  
 

Peel the apples and dip them quickly in a bowl of water and lemon. Cut them in 3 mm slices then, dip them again in the water. With a pastry cutter, make 3 cm rounds.

Cut a Valençay, not too dry, in 3 mm slices. Set little sandwiches by stacking apples, cheese, apples and chervil. On the top, lay a red touch: half of a cherry tomato or some redcurrant berries.

www.fromagesdechevre.com

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Banana Guacamole

By Yvan Cadiou 
Serves 4

Ingredients

2 Bananas from Guadeloupe and Martinique - 1 avocado - 1 small onion - 1 tomato - 6 teaspoons of spicy olive oil - 1 large teaspoon of dry parsley - Black pepper - 3 red hot peppers - A hint of cumin.- 1 lemon juice - A pinch of salt from Guérande - A handful of arugula

Preparation 

Chop finely the onion. Dice the tomato. Mix the two of them in a bowl. Add dry parsley, cumin, chopped peppers, olive oil, salt and pepper.

Leave to marinate 10 minutes.

Cut the avocado in two and remove the stone. Take the flesh with a spoon.

Peel the bananas. Put aside the skins and one banana.

In a bowl, crush roughly the avocado and one of the bananas with a fork. Sprinkle it with the juice of half a lemon to avoid darkening. Add the tomato salad with this mix.  

Presentation

Garnish the two banana skins with Guacamole. Put them on the arugula bed.

Cut the remaining banana in blade-shaped pieces and pick them into the Guacamole. Finish with some black pepper and a slight spicy olive oil trickle.  

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Recipe and picture : Banane de Guadeloupe et de Martinique

Reblochon Mousse with pear and salted butter caramel

Serves 6

Preparation time: 50 minutes and one night stand

Ingredients

180 gr. Reblochon – 25 cl. cream – 2 eggs – 2 gr. agar-agar – 2 pears – 75 gr. caster sugar – 30 gr. salted butter.

Preparation of the Reblochon mousse

Peel the Reblochon rind. Put in to melt with 15 cl .of cream. Add the agar-agar and cook one or two more minutes. Let it cool down.

Add the eggs yolks to the Reblochon mix. Beat the whites firmly and add them gently to the cream. Set the mousse in six glasses and leave to stand overnight.

Preparation of the pears

Wash and peel the pears. Slice them in cubes and brown them with a knob of salted butter for five minutes.

Preparation of the salted butter caramel

Melt the caster sugar without water. When turned to caramel, add the salted butter in small cubes and the remaining cream (10 cl.). When caramel is homogenous, take it away from fire.

Set the pears on the Reblochon mousse, then top with the caramel.

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Picture and recipe by the Syndicat Interprofessionnel du Reblochon

 

Sauteed Free-range Guinea Fowl with Figs and AOC Ardèche Chestnut

A recipe by Régis Marcon, Le Clos des Cimes, Saint-Bonnet-le-Froid

Ingredients for 4 persons

1 free-range guinea fowl - 3 onions – 10 gr. dried boletus – 4 dried figs – 4 fresh figs – 2 garlic cloves – 1 bunch of thyme

Chestnut wrappers : 500 gr. peeled plain chestnut “Châtaignes d’Ardèche” AOC – 4 chestnut tree leaves – 2 cl. olive oil – 5 cl. fig vinegar – 2 dl. poultry stock – 3 cl. hazelnut oil – salt – pepper – allspice

Boletus Praline : 50 gr. dried boletus – 30 gr. golden caramel     

Preparation

Cut the raw guinea fowl in 4 to 6 cuts. Keep the carcass. In a pot, brown the cuts with butter, add 1 sliced onion, dried boletus, dried figs, garlic and thyme. Cook in the oven at low heat, covered, 20 minutes, with the chestnut wrappers. Brown the carcass, deglaze twice with fig vinegar. Add poultry stock and allspice, filter. Before serving, add hazelnut oil and whisk.

Chestnut wrappers

Cook the chestnut in bowling water for 20 minutes, dry them and brown them on a non-sticking frying pan. Wrap them with two sliced onions and fresh figs in the chestnut tree leaves (or in parchment paper) and add to cook in the pot, with the guinea fowl.         

Boleus Praline

Fry the dried boleus with butter. Drain and mix with a golden caramel, made of 30 gr. of brown sugar and water.

Before serving, cover the guinea fowl with the boleus praline. Garnish with the chestnut. 

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www.chataigne-ardeche.com

Picture: Cica/Fournier    

Rabbit and Prunes Tagine

Cooking Time : 50 mn

Ingredients for 4 to 6 persons

1 whole rabbit cut into pieces - 9 oz. of prunes - Olive oil - Salt - Pepper - Safran - 1/2 teaspoon of cinnamon - Ginger - 2 teaspoons of sugar - Semolina - Blanched almonds

Preparation

Brown the rabbit with the olive oil, the salt, the pepper, the safran, cinnamon and ginger, until coloured. 

Then, add 9 fl oz of water and cover. Let the rabbit cook for 40 min, add water if necessary.

For the sauce : Put 18 fl oz of water in a saucepan. Add the prunes and let it sweat for 15 min. Then add the sugar and the cinnamon. Heat for 10 min at a medium temperature.

In a plate, put the cuts of rabbit and the prunes. Mix the sauces together and pour it on the rabbit. 

Decorate with blanched and flaked almond. Serve with semolina.

Lapin de France

www.lapin.fr

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Picture: Francis Waldman - Design: Blandine Boyer.