restaurant

French asparagus and caramelized hazelnut crème brûlée, strawberry tartare and chocolate shavings

For 5 people:

• 5 white asparagus from France (medium size)
• ½ liter of milk
• 50g sugar
• 40g hazelnuts
• 250 g liquid cream
• 7 egg yolks
• 100g sugar
• 10 strawberries
• 1 green asparagus
• 1 lime
• 30g dark chocolate

Peel the French white asparagus, then slice them finely. In a saucepan, add the sugar and hazelnuts. Heat until you get a caramel. Deglaze with the milk. Add the minced asparagus. Let cook for 5 minutes. Mix everything while hot using an immersion blender. Pass the liquid through a sieve so as to have a smooth milk.

In a container, mix the egg yolks and the sugar until the mixture whitens then add the liquid cream and the asparagus milk. Pour the mixture into crème brûlée ramekins and bake in the oven at 110° for 35 minutes.

To prepare the strawberry tartare, wash and hull the strawberries. Cut them into small dice along with the green asparagus. Season with the juice of a lime and a tablespoon of sugar.

Once the crème brûlées are cooked and cooled, sprinkle with brown sugar and caramelize them with a blowtorch. Serve the strawberry tartare in verrines. Sprinkle with dark chocolate shavings. For the balance of the dessert, taste the strawberry tartare and the crème brûlée simultaneously…

Mousse of Parmigiano Reggiano with honey and lavender

For 4 people :

• 150 g Parmigiano Reggiano 30 months
• 150ml fresh whipped cream
• 150ml milk
• 80g ricotta
• 30 g organic acacia honey
• 6 lavender flowers
• salt

Carefully wash the lavender flowers. Dry them and let them infuse in the honey for about 10 minutes.

Meanwhile, grate the Parmigiano Reggiano and melt it in hot milk. Let cool.

Whip the cream and add the cold milk in a trickle, the ricotta, a pinch of salt and mix until you obtain a homogeneous mixture. Fill small single serve glasses/cups and garnish with honey and lavender.

Coconut-chocolate panna cotta

For 4 people :

• For the panna cotta: 100g dark chocolate, 42cl Idéal Dessert Vivre Vert, 20g caster sugar, 2g agar-agar
• For the chocolate coulis: 75 g dark chocolate, 8 cl of Ideal Dessert Vivre Vert, a few shavings of dark chocolate

To prepare the panna cotta: pour Idéal Dessert, the sugar and the agar-agar into a saucepan and heat over low heat. When the mixture begins to simmer, add the chocolate cut into pieces, making sure to mix regularly. Pour the preparation into verrines and place in the fridge for at least 3 hours.

Preparation of the chocolate coulis 1 hour before serving the panna cotta: bring Ideal Dessert to the boil in a saucepan and add the chopped chocolate. Mix until you get a smooth coulis.

Pour the coulis over the cold panna cotta. Decorate your desserts with shavings of chocolate or grated coconut.

Mini charlottes with chocolate mousse, raspberry coulis with custard

For 4 people :

• 1 pot of 400 g of Marie Morin old-fashioned chocolate mousse
• 25 cl custard
• 200g raspberries
• 60g of sugar
• 12 cl of water
• a few ladyfingers

Raspberry syrup: In a saucepan, boil the water and sugar. Add a few raspberries to the mixture and let stand.

The raspberry coulis: finely mix the raspberries with the custard. Filter the mixture through a sieve to obtain a smooth texture.

The assembly: dip the ladyfingers in the raspberry syrup before placing them in the mini charlotte moulds. Using a piping bag, fill the mini charlottes with Marie Morin old-fashioned chocolate mousse. Refrigerate for 30 minutes.

Dressing: unmould the mini charlottes in pretty presentation plates. Pour the raspberry coulis all around the mini charlottes.

Gourmet tip: decorate with raspberries and sprinkle with icing sugar.

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