-Ingredient
1 large egg, 1t worcester, 3T lemon juice, 1 Garlic, 1cloves, 1 pinch salt,
1t capers, 2 anchovy, 1t dijon mustard, 1/3 Olive oil, 1/3 parmesan, crutongs
-Recipe
1.Season the bowl with the garlic cloves, using the salt as an abrasive liquid and then remove
the salt and garlic when the bowl is well seasoned.
2.Add the anchovies, and mash with a fork. Move the anchovies the one side of the bowl.
Add the egg yolks.
3.Blend the oil into the egg, slowly and steadily, forming an emulsion.
4.Add the lemon juice, worcester, capers, and pepper and mix well.
5.Add the romaine, and toss lettuce. Toss all of the above by roasting the service spoon and fork
from the back to the front of the bowl until the lettuce is fully coated with sauce.
6.Add the crotons, and toss as in step 5.
7.Add the cheese, and toss again. Serve immediately.
Frozen Orange Souffle
-Ingredient
1 egg yolk, 1/4 egg, 20gm sugar, 5ml grand marnier, 50ml whipped cream,
1ea Orange, 10gm frozen raspberry, 10ml raspberry sauce, 1 spring apple mint,
50gm ricotta cheese, 50ml plain yogurt, 5gm Dark chocolate, somr pistachio
-Recipe
1.Combine the egg yolks, eggs, and sugar in the bowl of an electric mixer.
2.Heat the this mixture over a hot water bath, stirring frequently,
untill it reaches 60C
3.Place the bowl on the electric mixer and beat the mixture on the second
speed untill it is cooled and has reached its full volume.
4.Stir in the grand marnier.
5.Fold in the heavy cream. pour the souffle mixture into molds that have been
prepared with paper collars.
6.Place the souffles into the freezer immediately and freeze them overnight.
remove the collars before serving.
*Other liqueurs and cordials can be used to flavor the souffle, as well as
citrus zest, chopped toast nuts, melted chocolate, and purred fruits.
*A variation on the traditional frozen, custard style icecream is a glace based
on pureed and sweetend low-fat ricotta cheese and yoghurt.
No comments:
Post a Comment