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Gluten-Free Potato-Based Pizza

ingredients for two pizzas 900g potatoes, peeled and cleaned. 100g grated mozzarella. 2 whole eggs. 20g extra virgin olive oil. salt. for the roasted vegetable topping: roasted red pepper. roasted eggplant. roasted spring onion. salt. extra virgin olive oil. for the anchovy topping: salad tomatoes. zucchini. fresh anchovies from the coast. roasted spring onion. oregano. freshly ground black pepper. salt. extra virgin olive oil. preparation Heat your oven to 180°C with both top and bottom heat. Cut the raw, cleaned, and peeled potatoes into chunks. - Blitz the chunks in your food processor for 2 minutes at medium-high speed until you get a potato paste. Transfer this paste to a strainer and squeeze out as much water as you can. You'll be surprised how much liquid comes out. - - Mix it with the two eggs, olive oil, grated cheese, and a pinch of salt. - Since we're making two pizzas , divide the mixture in half. - Place each half onto a baking tray lined with parchment paper. Shap...

Lemon Ice Cream Terrines


ingredients

for 4 to 5 terrines
  • lemon cream.
  • 120gr heavy cream (35% fat).
  • one tablespoon of icing sugar.

for the lemon cream:

  • 25gr butter.
  • 125gr sugar.
  • 2 small eggs.
  • 60gr strained lemon juice.
  • grated lemon zest.

preparation

Start by making the lemon cream: Melt the butter in a small saucepan over low heat — you don't want it to boil, just gently melt.
Take it off the heat and stir in the strained lemon juice, the lemon zest, the sugar, and the eggs (lightly beaten, as if you were making an omelet).
Put the saucepan back on a double boiler and cook, stirring constantly, until the mixture thickens nicely.
Let it cool completely.
Meanwhile, whip the cream with the icing sugar until it holds soft peaks, then fold it gently into the cooled lemon cream.
Spoon the mixture into ramekins and pop them in the freezer for at least six hours.
Then dig in and enjoy a wonderfully refreshing treat!


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