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Tiramisu and Plum Cup

  Ingredients For 6 people For the tiramisu: 250g mascarpone cheese. 1 tablespoon rum (optional). 2 egg yolks. 120g sugar. 200g whipped cream with two tablespoons of icing sugar. For the fruit base: 380g plums, peeled and pitted. 1 tablespoon lemon juice. 80g sugar. 80g water. You'll also need: Ladyfinger biscuits, or magdalenas, or sponge cake. Fresh or frozen raspberries.   Preparation To make the plum compote : Put the plums, peeled, pitted, and cut into small pieces, in a saucepan over heat with the 80g of water, lemon juice, and 80g of sugar. Cook for two minutes, remove from heat, strain, and set aside the pulp and juice separately. Mix the tablespoon of rum into the juice (if you're using it). To make the tiramisu : Beat the two egg yolks with the 120g of sugar and cook in a double boiler for 8 minutes, counting from when the water starts to boil. Remove from the double boiler and let it cool down a bit. Mix in the mascarpone, beating until you get a smooth cream. Separ...

Grilled Rabbit with Aioli and Vegetables

Today we're making something a bit lighter for lunch.



Ingredients

for 4 people
  • 1 rabbit, cut into pieces.
  • 4 artichokes.
  • 4 medium red peppers.
  • 1 bunch of green asparagus.
  • salt and freshly ground black pepper.
  • extra virgin olive oil.

for the aioli

  • 1 clove of garlic.
  • 2 egg yolks, at room temperature.
  • 250 ml olive oil.
  • salt.

Preparation


To make the aioli, put the garlic in a mortar with the salt and crush it well. Add the two egg yolks, then start drizzling in the oil very slowly—just a thin stream—while stirring constantly in the same direction. To keep the mortar steady, place it on top of a kitchen towel.
Set aside in the fridge.
Peel the artichokes and cut them in half. Drop them into cold water with a handful of parsley for a few minutes so they don't turn black.
Rinse the peppers, cut them in half, and remove the seeds and white membranes.
Rinse the asparagus and trim off the tough ends.
You can grill these vegetables directly on a griddle or over coals, but I like to steam them for about 5 minutes first. That way they turn out more tender and cook faster on the grill.
Cook the rabbit pieces over the grill or under the oven broiler. Season with salt and pepper.
Serve right from the grill while it's hot.
 

Serve some good bread alongside—it's perfect for spreading that aioli on.


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