Chocolate and almond mousse, who can resist?
Ingredients for 20 people:
300g chopped dark chocolate bar
2 cups of sugar
16 gems
24 tablespoons of powdered chocolate from the friar
500g unsalted butter
2 tablespoons of cognac
1 liter fresh cream
2 cups of golden laminated almonds
Procedures to prepare it:
Beat the egg yolks with sugar until a whitish and bulky cream. Reserve. Melt the chopped chocolate bar in a water bath or in the microwave. Wait to cool slightly before mixing in the cream or give an ice bath to cool faster. Meanwhile, melt the butter in the microwave, add the chocolate powder and mix well.
Mix melted chocolate with egg cream with a spatula. Mix the chocolate powder with the butter and cognac and mix well. Beat the fresh cream with an electric mixer, high speed until smooth peaks (before firm point) approx. 2 minutes. Mix the whipped cream with the chocolate cream until smooth. Finally, add the laminated almonds and reserve some to put on top for decoration. Take the refrigerator for 3 hours before serving.
Leek quiche, light and tasty dinner!
Ingredients for 6 people (refractory dish 24cm in diameter):
Pasta:
250g wheat flour
150g unsalted butter
1 whole egg
1 egg yolk
pinch of salt
Filling:
200g thinly sliced leeks
50g grated Parmesan cheese
50g grated Ementhal cheese
4 eggs
200ml fresh cream
salt, black pepper and nutmeg to taste
Procedures to prepare it:
Prepare the dough: put the flour with the chilled butter cut into small pieces in a bowl and mix with the tips of your fingers until it is a flour, but still with pieces of butter. Add the whole egg and the yolk and work the dough only until smooth. Wrap in plastic wrap and refrigerate for 30 minutes or freezer for 10 minutes. Roll out the dough by placing plastic wrap on the workbench underneath and above the dough. Line the form to be used and pre-bake the dough covered with beans for 15 minutes. Sauté the leeks in a pan with a drizzle of olive oil for 3 minutes. Reserve.
Place the eggs in a bowl and beat with fouet until they are fluffy and airy. Add the cream, salt, pepper and nutmeg. Stir. Add the cheeses and stir. Spread the braised leek over the pre-baked pasta. Pour the egg mixture over the leeks and spread the cheese well over the pan. Bake in a preheated oven at 180 C for approximately 40 minutes or until the quiche is golden and firm.
Roast beef mustard sauce, a classic in my house!
Ingredients for 6 people:
1kg of tenderloin roast beef, olive oil, salt and pepper to taste
Sauce:
1 chopped red onion
G 50g butter
fresh thyme sprigs
1/4 cup l'ancienne grain mustard (plus one tablespoon to finish)
1/4 cup traditional Dijon mustard
2 tablespoons yellow mustard
2 tablespoons of cognac (or other distillate)
2 cups fresh cream
1/2 cup water
2 tablespoons of honey
salt and pepper to taste
Side dish:
1.5 kg ball potatoes salt, pepper, fresh rosemary, olive oil
Procedures to prepare it:
Preheat the oven to 180C. Wash the potatoes, dry, cut in half and place on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper and chopped rosemary. Stir to get seasoning in everything. Place a rosemary branch on top. Cover with aluminum foil and bake at 180C for 30 min. Remove the aluminum and leave for another 20 to 30 minutes until golden brown.
Season the meat with salt, pepper and grease with oil when frying. Place the meat in a skillet over high heat and very hot with a drizzle of olive oil. Keep turning it to brown evenly. After 5 minutes, reduce the heat to medium and fry for another 7 minutes. Bake (WITHOUT COVER) for 35 to 40 minutes. Remove and slice. Drizzle with the sauce. Put the butter and fry the onion in the same pan that fried the meat. When it is transparent, add the cognac and turn the pan slightly to flambe (be careful not to burn yourself). Then add the water and scrape the bottom of the pan well to get the taste of the meat. Add mustards, honey, sour cream, thyme sprigs, salt and pepper. Stir well until boiling. Strain the sauce and return to the pan. Add a tablespoon of the grain mustard. It is ready to put on top of the meat.
This looks really great :)