Raspberry coulis

Delicious and very easy to make cupcakes Recipe # Preparation 20 minutes For 4 people Cooking time 30 minutes Cooking temperature 180°C Cooking time 30 minutes Rest 2 minutes Ingredients # 4 tablespoons powdered sugar 2 tablespoons of cinnamon 1 puff pastry 5 apples 1 egg yolk Preparation # Coarsely chop the apples and put them in a saucepan. Melt the apple pieces, sugar and cinnamon. In the meantime, cut circles out of the puff pastry. When the apples have finished melting, place a dollop of applesauce on top and close the edges, taking care to fold them over. You can make beautiful decorations with a knife. Brush the turnover with egg yolk. Gild the turnover with egg yolk with a brush](images/apple-egg-slippers.jpg) Place the slippers in the oven for 30 minutes at 180°C. Finally enjoy them hot. Tips # To make the circles you can use a bowl.

Recipe # For 6 people Preparation 20 minutes Time in the fridge 4 hours Ingredients # 250 g raspberries 600 g raspberry coulis 500 g smooth curd cheese 2 lemons 6 gelatine leaves 2 eggs 100 g caster sugar Preparation # Let the gelatine leaves stand for 5 minutes in a bowl of cold water. Wring out the gelatin leaves. Collect the juice from your lemons. In a saucepan, melt the gelatine leaves with the lemon juice over very low heat. Allow your preparation to cool. Whisk your egg whites until stiff. In a salad bowl, whisk together the cottage cheese, sugar, gelatine and the two egg yolks. Add the raspberry coulis and your egg whites. Pour your preparation into a mold. Leave to rest in the fridge for 4 hours. Turn out your bavarois on a dish. Finish by decorating your Bavarian with raspberries. Now you can taste it.

Recipe # Preparation 2 minutes For 6 people Cooking at 180°C Cooking time 45 minutes Ingredients # 3 eggs 150 g caster sugar 160 g flour 1/3 bag of baking powder 170 g semi-salted butter 2 bananas 100 g of chocolate Preparation # Preheat the oven to 180°C. Cut the bananas into slices. Melt a lump of butter in a frying pan, place the bananas in it and sprinkle with sugar. Fry them for 5 minutes and then leave to cool. In a bowl, whisk the eggs and sugar until the mixture whitens. Add the flour and baking powder. Make the butter and add it to the mixture. Add the bananas and the chocolate cut into pieces. Pour into a buttered and floured mould. Bake at 180°C for 45 minutes. You can now enjoy your delicious chocolate banana cake.

Recipe # Preparation time 10 minutes For 6 persons Cooking at 140°C Cooking time 28 to 30 minutes Cooling time 1 hour Ingredients # 4 egg yolks 1/2 litre of liquid crème fraiche 1 vanilla bean 8 pears in syrup 4 tablespoons brown sugar 80 g sugar Preparation # In a salad bowl, mix the egg yolks and sugar. Add the single cream and the vanilla pulp taken from the inside of the pod. Cut the pears into quarters and place them in a star shape in 4 baking dishes. Pour the mixture over the pears. Bake at 140°C for 25 to 30 minutes. Leave to cool for about 1 hour. Sprinkle with brown sugar. Caramelize under the broiler in the oven.

Recipe # For 4 people Preparation 20 minutes Cooking time 45 minutes Cooking temperature 180°C Ingredients # 1 pineapple 6 black peppercorns 125 g caster sugar 2 vanilla bean 1 tablespoon of brown rum 25 cl of water 1 fresh ginger root Preparation # Insert the base and top of the pineapple. Peel it vertically. Cut the pineapple into slices about 4 cm high and remove the hard core. Leave the pineapple slices aside. Cut the vanilla beans in half vertically. Mash the pepper and grate 1 tablespoon of ginger. Pour the sugar into a saucepan over low heat and let it caramelize. When the sugar becomes caramel, stir thoroughly to prevent it from sticking to the pan, then add the vanilla bean, crushed pepper and grated ginger. Then add the water and rum to the caramel. Cook the caramel until it boils. Place the pineapple slices in an oven dish and pour the caramel over the pineapple. Place in the oven for 40 minutes at 180°C and sprinkle the pineapple with caramel. You can now enjoy your delicious hot roasted pineapple with a scoop of vanilla galce.

A great cake for birthdays Recipe # Preparation 1 hour For 6 people Time in the refrigerator 6 hours Time in the freezer 20 minutes Ingredients # 40 cl single cream 1 lemon 140 g caster sugar 1 sachet of vanilla sugar 6 gelatine leaves 500 g strawberries 26 biscuits spoon 1 tablespoon strawberry alcohol ice cube Preparation # In a bowl of cold water, soak the gelatin. Wash the strawberries and remove the stems. Set 8 strawberries aside, mix the others and add the lemon juice (you should get a smooth purée). Transfer the puree to a strainer to remove the seeds and obtain a coulis. Take 1/4 of the coulis to heat it in a saucepan, then put the gelatine (drain it before putting it in the coulis ). Mix the two coulis and let cool to room temperature. Bring to the boil 15 cl of water and 80 g of sugar. Remove from the heat and leave to cool, then add the strawberry alcohol. Put the cream in the freezer for 20 minutes. Whisk vigorously to obtain a whipped cream. Put the sachet of vanilla sugar (stir gently). Put in a bowl larger than the first one, add the ice cubes and fit the small one into the large one. Stir to see that it has thickened. Remove from the heat and add the whipped cream. Mix gently. Leave at room temperature. Place the cookies on the spoon, dip on the sides and bottom of the dish (rounded side against the dish). Pour the cream into the dish. Cut the strawberries into slices. Arrange the strawberry slices. Lay out the plastic film and chill for 6 hours before unmoulding the cake.