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Little Pots of Mandarin Cream

The best way to finish a good meal is with dessert, wouldn't you say? Ingredients for 6 people for the shortcrust pastry: 200g wheat flour. 30g almond flour (ground raw almonds). 90g icing sugar. 1 whole egg. 100g butter, at room temperature. a pinch of salt. for the mandarin cream: 150g mandarin juice. grated zest of one mandarin. 70g butter. 150g sugar. 3 whole eggs. for the candied peel: mandarin peel, cut into thin strips. 100g water. 40g sugar. you'll also need: round molds about 8cm in diameter. one or two mandarins to garnish the cream. Preparation Start by candying the peel . Put the strips of peel in a saucepan with the water and sugar, set it over the heat, and let it simmer gently until the water reduces and the peel turns glossy. Preheat your oven to 180°C. To make the shortcrust pastry , combine the butter with the sifted flour, almond flour, and icing sugar in a bowl. You'll get a crumbly, granulated mixture. A...

Shrimp and Melon Salad









After so many days of festive meals, we could all use a refreshing salad. This sauce makes it especially good, but if you want to keep things simple, you can swap it out for a simple vinaigrette.

 

Ingredients

For 6 servings
  • Escarole.
  • 3 Belgian endives.
  • 1 melon.
  • 4 shrimp per person.
  • Smoked salmon.
  • Iberian ham.
  • Salt.
For the sauce
  • 80g mayonnaise without garlic.
  • 40g heavy cream.
  • 3 drops of Tabasco.
  • 3 drops of Worcestershire sauce.
  • 5 drops of cognac.
  • 5 drops of whisky.
  • 5 drops of Calvados.

Preparation

  1. Make the sauce by mixing all the ingredients together.
  2. Peel and salt the shrimp, then sear them in a pan with a few drops of oil.
  3. Use a melon baller to scoop out balls from the melon.
  4. Clean the escarole and slice it very thin.
  5. Clean the endives and cut them in half lengthwise.
  6. Place the escarole inside a ring mold, arrange the shrimp on top, and alongside add the melon balls, salmon, half an endive, and the ham. Remove the ring mold and serve well chilled, with the sauce on the side in a small pitcher.
Time: 30 minutes



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