Time needed: 15-30 min
Apricot and Bitter Almond Pannacotta
Apricot and Bitter Almond Pannacotta : Place the cream and agar-agar in a small saucepan. Heat, whisking continuously, until it reaches a boil. Remove from...
Summer Fruit Carpaccio with Passion Fruit Vinaigrette
Summer Fruit Carpaccio with Passion Fruit Vinaigrette : Prepare the vinaigrette. In a small bowl, scoop out the seeds and juice from the passion fruits....
Salad of Melon and Watermelon with Verbena and Lemon Balm Syrup
Salad of Melon and Watermelon with Verbena and Lemon Balm Syrup : Heat 1 cup (8.5 fl oz) of filtered or spring water in a...
Giant Fraisier-Style Trifle
Giant Fraisier-Style Trifle : The day before, rehydrate the gelatin in cold water. Heat 17 fl oz of water with the kirsch and grenadine. Add...
Minted Watermelon Granita & Melon Sorbet
Minted Watermelon Granita & Melon Sorbet : The day before, peel and seed the watermelon, and cut it into cubes. Place them in a freezer...
Raspberry Verrines with Mascarpone Cream
Raspberry Verrines with Mascarpone Cream : Rinse the lemon, remove the zest, slice it finely, and blanch it in boiling water for 2 minutes. Drain...
Italian Whoopies
Italian Whoopies : Preheat the oven to 350°F (180°C). Melt the butter. Mix the melted butter and sugar until the mixture turns pale. Add the...
Chocolate Lollipops
Chocolate Lollipops : Chop the chocolate with a knife and melt two-thirds of it in a double boiler or microwave on high power, stirring every...
Super Moist Chocolate Cake (Gluten-Free)
Super Moist Chocolate Cake (Gluten-Free) : Preheat the oven to 350°F. In a large bowl, mix the egg yolks with the sugar. Add the cornstarch....
Two-Chocolate Frozen Yogurt
Two-Chocolate Frozen Yogurt : Pour the milk into a saucepan. Add the sugar and the split and scraped vanilla bean, then bring to a simmer....
Cauliflower and Harissa Dip
Cauliflower and Harissa Dip : Clean the cauliflower and separate it into florets. Cook the cauliflower florets in a steamer basket in a pressure cooker...
Crab and Artichoke Spread with Buckwheat Chips
Crab and Artichoke Spread with Buckwheat Chips : Blend the cooked artichoke hearts with the cream cheese, Parmesan, and lemon juice until smooth. Add the...
Mexican Cheese Beef
Mexican Cheese Beef : Sauté the beef for 5 minutes over medium heat with half of the olive oil. Set aside. In the same pan,...
Soft Italian-Style Sandwiches
Soft Italian-Style Sandwiches : Chop the olives. Mix them in a bowl with the tomato sauce and thyme leaves. Add pepper to taste. Wash and...
Tuna Burgers with Seaweed Mayonnaise
Tuna Burgers with Seaweed Mayonnaise : Cut the baguette in half lengthwise. Using a sharp round cutter, cut 12 circles from the top half and...
Nectarine and Mozzarella Skewers
Nectarine and Mozzarella Skewers : Wash and dry the nectarines. Cut them into 6 wedges each (reserve 2 wedges). Drizzle the nectarine wedges with half...
Knack Sausage Mousse
Knack Sausage Mousse : Cook the sausages in a pot of boiling water for 6 minutes. Rinse them under cold water and drain. Allow them...
Mini Verrines with Ham and Chorizo
Mini Verrines with Ham and Chorizo : Rehydrate the gelatin sheets by soaking them in a bowl of cold water for 10 minutes. Chop the...
Country Pâté Fingers
Country Pâté Fingers : Heat the oil to 350°F (180°C) for frying. Place the flour in a shallow dish. Blend the toasted bread with the...
Spinach-Stuffed Flatbreads
Spinach-Stuffed Flatbreads : In a large bowl, combine the flour and Greek yogurt. Mix with your hands, then knead for 5 minutes until the dough...
Gougères with Escargot Butter
Remove the leaves from the parsley and chop them finely. Use a garlic press to extract the pulp from the garlic cloves. In a bowl,...