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Potato, Anchovy, and Roasted Vegetable Canapé

Here's a bite-sized appetizer that doesn't need any bread at all! Ingredients for 4 people 4 medium potatoes. 1 onion. 30g butter. roasted red pepper and eggplant. anchovies in oil. salt. extra virgin olive oil. Preparation To roast the pepper and eggplant, you can see how to do it here . Set them aside when done. Slice the onion into thin strips and sauté it with the butter and a few drops of oil until it caramelizes nicely. In a large pot, place the whole potatoes, scrubbed clean but with their skins on, and cover them with cold water. Add salt and bring to a boil, then let them cook for about 30 minutes. Once they're cooked, let them cool completely before peeling and slicing them into rounds about 1 to 1.5 centimeters thick. Now comes the fun part — spread the caramelized onion over each potato round, then top with strips of roasted pepper and eggplant. Sprinkle just a pinch of salt over the vegetables, and finish with the anchovies (you ca...

Custard Cup with Raspberry Coulis


ingredients

for 4 servings
  • 250g heavy cream (35% fat).
  • 250g whole milk.
  • 1 teaspoon vanilla extract.
  • 8 egg yolks.
  • 75g sugar.
  • 12 whole raspberries.

for the raspberry coulis:

  • 150g fresh or frozen raspberries.
  • 1 teaspoon lemon juice.
  • 40g sugar.

preparation

To make the custard, put the milk, cream, and vanilla extract in a saucepan over medium heat.
In a separate bowl, beat the egg yolks with the sugar until they turn pale and creamy.
When the cream and milk mixture is just about to boil, pour it over the beaten yolks and cook in a double boiler, stirring constantly with a wooden spatula, until the mixture coats the back of the spatula.
Remove from heat and strain the custard through a fine-mesh sieve or a chinois strainer.
Let it cool completely, then keep it in the refrigerator until you're ready to use it.
To make the coulis, blend the raspberries with the 40g of sugar and lemon juice, then strain through a chinois strainer to remove the seeds.
Spoon a little raspberry coulis into each glass and swirl it around to coat the sides.
Pour the well-chilled custard over the coulis.
Keep refrigerated until ready to serve.
Just before bringing to the table, top each cup with three raspberries and drizzle with a bit more coulis.

I hope you enjoy this one!
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