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Croquettes from Boiled Broth Meat with Cheese

It's worth making good use of the meat we put in the pot for broth. You can turn it into these lovely croquettes that taste almost like cannelloni, just without the pasta wrapping them up. You really shouldn't miss these! Ingredients for about 25 croquettes 600g cooked meat from the broth. 80g grated cheese (the creamy kind). 1 or 2 eggs. breadcrumbs. for the béchamel 1/2 liter milk. 80g flour. 40g butter. 1 tablespoon olive oil. salt. Preparation Pick through the meat that's been left clinging to the bones from your broth and shred it up. Make the béchamel — you'll find the recipe here . Mix it together with the shredded meat and the cheese, then pop it in the fridge until it's properly chilled. Shape the croquettes using two spoons or just your hands. Dip them in beaten egg, then roll them in breadcrumbs. Fry them in plenty of hot oil and serve them right away while they're still sizzling. They're absolutely...

Crepe Mille-Feuille with Mandarin Mousse




Ingredients

For the crepe batter

(This makes 8 or 9 crepes in a 22cm pan)
  • 2 whole eggs.
  • 375g whole milk.
  • 125g flour.
  • 25g olive oil.
  • 1 teaspoon sugar.
  • 1 pinch of salt.

For the mousse

  • Grated zest of 3 mandarins.
  • 150g sugar.
  • 50g water.
  • 150g strained mandarin juice.
  • 6 egg yolks.
  • 350g whipped cream.
  • A splash of Grand Marnier.
  • 6 sheets neutral gelatin.

To finish the cake:

  • Mandarins.
  • Apple jelly.

Method

Make the crepes following the recipe here. Set them aside.
Put the grated mandarin zest to marinate with the Grand Marnier.
Soak the gelatin sheets in cold water.
Make a simple syrup with the water and sugar. Beat the egg yolks and slowly pour the syrup into them in a thin stream (don't do it the other way round or the yolks will cook in the hot syrup).
Place the mixture over a bain-marie and keep beating it over the heat until it increases in volume and starts to thicken.
    Take it off the heat and stir in the squeezed-out gelatin sheets. Add the juice and the grated mandarin zest. Let it rest in a covered container in the fridge for at least 6 hours.
    After this time, take it out of the fridge and break up the cream, which will have set quite firmly, with an electric mixer. Fold in the whipped cream.
    To assemble the cake, place a crepe inside a ring mold, spread a smooth layer of mousse on top, another crepe, press down so it's nice and flat, more mousse, another crepe, and so on until you finish with a crepe on top. Keep it in the fridge, ideally overnight, or in the freezer.
    The next day, unmold it and you can either dust it with icing sugar or peel the mandarins, slice them into rounds, and arrange them over the top of the cake.
    Warm the apple jelly in a bain-marie and brush it over the fruit. Keep it in the fridge until you're ready to serve.
    Serve it very cold...
    Enjoy!



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