Partager l'article ! Sur un sablé une gelée de kumqat, espuma de lime, poudre de bergamote: Un cuisinier est-il une cuisinière pas comme les autres? Un blogueur cu ...
levure chimique 5g
Beurre la température d'un ambiante 100g
Sucre semoule 60g
2 jaunes d'œufs
Does a male cook like a female ?Does a
male culinary blogger blog like a female culinary blogger? is what I photograph the same way as
a woman? Is Mars so far from
How does a chef create a recipe? What is his/her approach? What does he/she wanted to tell us? us?
Oouh lala all these questions!
Of all his thoughts may be the idea of duets? Funny to capture a recipe from a chef from a title or a photo! Trying to achieve the same thing but allowing oneself differences on a cooking method or change a product while keeping the mind of the recipe!
Does another person have the same approach as I have? It is the whole spirit of duets that I have institutionalized and that one can find on this blog.
After the first partnership with Chantal in Bordeaux , here we are in Britanny with Marie-Laure, who was willing to play the game! and a recipe for fun of Oliver Beurné from the chateau Locguénolé in
Kervignac (Morbihan Britanny France). A dessert made on his menu with a nice hook: "On a Britton shortbread , a lime
cream under a sheet of mandarin jelly frosted flakes sour lemon.
For my part I have kept the structure, have replaced the cream with a espuma, tangerine by kumqat and got rid of flakes!
Now how has struggled Marie-Laure?? let's visist her !!
5g baking powder
100g of Butter at room temperature
60g caster sugar
2 egg yolks
2 tablespoon water
1 tablespoon sugar
2 sheets of gelatin
20cl single cream whole
2 drops of essential oil of lime
1 teaspoon icing sugar
Powder of Bergamot
In the siphon pour the cream, icing sugar and essential oil (caution : it should be marked for food on the bottle) can be gassed immediately or at time of service.
Mix flour sugar and baking powder, mix the softened butter with your fingers; Add in the egg yolks, roll quickly spread between two sheets baking sheets of a thickness of 1.5 cm and direction the fridge for at least 3 hours.
Heat oven thermostat 6 / 7
After this time cut the shortbread dough with cookie cutter in circles with a diameter of 6cm. Then put the circles with sasortbread inside on a baking sheet
Bake in hot oven for ten minutes.
Cool in circles.
Rehydrate the gelatin in cold water for at least 20 minutes.
In a saucepan cut kumqats into small pieces add sugar and water.
Make stew for ten minutes, then mix.
Add gelatin after you have pressed it with your finger so that there is no water ; add it to the hot purée ; let it cool and pour on a thin plastic film (the one you use to cover food in the microwave ); let cool the jelly and then dirction tothe fridge for at least 2 hours. When it is done and at the time of the service cut the jelly with the circles you have used to bake the shorbreads.
At the time of service grind the zest of bergamot over the top of the dessert.
On the shortbread pose a nice circle of jelly kumqat, siphon the lime espuma and grate the zest of the bergamot over the top of the dessert.