This is my lastest creation; A dessert to celebrate the rich Autmun flavours.
Pear poached in lightly spiced red wine served with meadowsweet panna cotta and a 'caramel au beurre salé almond tuile.
I used Côtes Du Rhône wine because it is reasonably local and is nice and fruity.
The wine is reduced with a little bit of sugar to a syrupy consistency to glaze the pears.
The meadowsweet is still flowering in damp corners high in the mountains. It is known as the vanilla of the mountains with good reason. I dry it and store it in sugar to use through the Winter.
The almond tuiles make me think of the local Roman roof tiles. The recipe is quite simple but you do need to get the timing right. Lift them too soon and they will just slide away, too late and they will crack. I make them with soft brown Vergeoise sugar and butter salted with sea salt crystals to obtain the 'caramel au beurre salé' taste.
The wild strawberries and brambles are from the garden.
The combination of textures and flavours works really well.
I like to make the food look as good as it tastes and collect sets of tableware in different colours so that each dish is unique.
I have some very pretty vintage French porcelain coffee cups and saucers to list on Cherchez-chic this week.
Pear poached in lightly spiced red wine served with meadowsweet panna cotta and a 'caramel au beurre salé almond tuile.
I used Côtes Du Rhône wine because it is reasonably local and is nice and fruity.
The wine is reduced with a little bit of sugar to a syrupy consistency to glaze the pears.
The meadowsweet is still flowering in damp corners high in the mountains. It is known as the vanilla of the mountains with good reason. I dry it and store it in sugar to use through the Winter.
The almond tuiles make me think of the local Roman roof tiles. The recipe is quite simple but you do need to get the timing right. Lift them too soon and they will just slide away, too late and they will crack. I make them with soft brown Vergeoise sugar and butter salted with sea salt crystals to obtain the 'caramel au beurre salé' taste.
The wild strawberries and brambles are from the garden.
The combination of textures and flavours works really well.
I like to make the food look as good as it tastes and collect sets of tableware in different colours so that each dish is unique.
I have some very pretty vintage French porcelain coffee cups and saucers to list on Cherchez-chic this week.
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