Skip to main content

Tiger Mussels with Shrimp

One after another, they're so good you won't be able to stop! Ingredients 1 kg mussels. 100g peeled shrimp, chopped into small pieces. 1 small spring onion. 1 clove of garlic. 1 tablespoon flour. 200cc whole milk. Salt. Extra virgin olive oil. Freshly ground black pepper. 1 whole egg. Breadcrumbs. Preparation Steam the mussels open, remove the shells, and keep the mussels and shells separate for now. Fry the onion and garlic, chopped very fine, then toss in the shrimp and chopped mussels. Let everything cook together for another minute... Stir in the flour, fry it for just a few seconds, then pour in the milk. Keep cooking until it thickens up like a good béchamel. Spoon this creamy mixture into the mussel shells and pop them in the fridge for at least two hours... Batter the mussels by dipping them first in the beaten egg, then in breadcrumbs, and fry them on both sides in plenty of oil. Set them on some kitchen paper to drain off any extra ...

Massini Cake



Ingredients

  • Two sponge cake rounds the size of your mold.
  • Simple syrup.
  • Egg yolk custard for decoration.
  • Chocolate mousse.
  • Whipped cream.
  • Apple jelly to glaze the custard.
  • A pinch of sugar.

For the chocolate mousse:

  • 350g heavy cream.
  • 50g powdered sugar.
  • 40g couverture chocolate.

For the whipped cream:

  • 400g heavy cream (35% fat content).
  • 40g powdered sugar.

For the simple syrup:

  • 100ml water.
  • 60g sugar.
  • 1 tablespoon cognac (optional).

    • For the custard:

  • 2 whole eggs.
  • 120g sugar.
  • 15g water.


    • Preparation

    To make the custard, put the sugar and water in a small saucepan over the heat. Separately, beat the whole eggs and, while stirring constantly, pour in the syrup. Return to the heat and cook very gently until it thickens. Let it cool and keep it in the fridge.
    For the chocolate mousse: The day before, heat the cream with the grated couverture chocolate until it's fully melted.
    Store it in the fridge in a covered bowl until the next day, so it gets nice and cold.
    For the simple syrup, bring the water, cognac, and sugar to a boil until the sugar dissolves. Let it cool and set aside.
    The next day, take the cream mixed with chocolate out of the fridge and whip it with an electric mixer just like you would regular cream. When it's almost ready, add the powdered sugar and beat until stiff peaks form.
    Separately, whip the cream with the powdered sugar.
    To assemble the cake: Place one sponge cake round inside the mold and brush it generously with the simple syrup.
    Spread the chocolate mousse on top and smooth it out well. Set aside two spoonfuls to decorate the cake later.
    Put the cake in the freezer until the mousse is firm, about an hour.
    Next, do the same with the whipped cream (again, save two spoonfuls for decorating). Smooth it out and cover with the second sponge cake round.
    Brush this layer with the simple syrup and return to the freezer for another hour.
    Remove from the freezer, unmold the cake, and spread the custard over the top sponge layer. Dust with a bit of sugar and caramelize it with a kitchen torch.
    Then, brush the custard with apple jelly to give it a nice shine and decorate with the reserved whipped cream and chocolate mousse.


    Hope you enjoy this one!
    Labels:

    Popular posts from this blog

    Cod with Hazelnut Crust and Roasted Vegetables

      ingredients 4 pieces of desalted cod. flour for dusting the cod. 100g roasted hazelnuts, chopped. a small piece of orange peel. 2 sprigs of fresh parsley, chopped. 1 egg. salt. extra virgin olive oil. for the vegetables: 1 small zucchini. 1/2 red bell pepper. two onions. 2 garlic cloves. 5 or 6 pitted prunes, halved. two tablespoons of currants. 100ml white wine. salt. freshly ground black pepper. extra virgin olive oil. preparation First, you'll want to make the coating for the cod. Grind the hazelnuts with the piece of orange peel and chopped parsley, then stir in the beaten egg. Dust the cod pieces lightly with flour, then coat them with the hazelnut mixture. Put the currants and prunes in a small bowl with a bit of water to soak while you prepare the vegetables. Rinse the vegetables well and drain them thoroughly. Slice the onions and zucchini into rounds, dice the bell pepper, and mince the garlic. In a deep skillet, heat 4 tablespoons of oil and sauté the onion, bell peppe...
    Read more

    Beet Salad with Zucchini, Asparagus, and Pear

    ingredients for 4 people 1 bunch of green asparagus. 2 medium zucchini. 2 pears, unpeeled. 1 or 2 ripe tomatoes. cooked black beans (or white beans work too). small chunks of cheese (whatever you fancy). toasted sliced almonds. for the dressing: juice of 1/2 lemon. freshly ground black pepper. salt. 1 tsp honey. 6 tablespoons extra virgin olive oil. preparation Start by making your dressing. Whisk together all those ingredients until they're well blended and slightly thickened. Set it aside for now. Get your asparagus ready... and cook them in salted water once it comes to a boil. Let them cook for about 4 minutes, then pull them out and plunge them straight into plenty of cold water to stop the cooking. Set them aside. Now for the zucchini. Give them a good wash, then use a mandoline to slice them into thin ribbons like tagliatelle. If you don't have one, a vegetable peeler does the trick just fine... Drop those zucchini ribbons into boil...
    Read more

    Red Velvet Cream Cake with Currant Flavor

    This is a cake that features a brilliant red sponge, and the contrast with the pure white cream makes it absolutely stunning! Ingredients for 8 to 10 servings 4 whole eggs 300g sugar 2 tablespoons cocoa powder 125g butter, at room temperature 280g all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 pinch of salt 2 tablespoons red food coloring 1 tablespoon white vinegar 1 teaspoon currant extract (optional) 240ml buttermilk for the buttermilk 240ml whole milk 1 tablespoon lemon juice to finish the cake 750g heavy cream (35% fat) 220g powdered sugar you'll also need a 22cm diameter cake pan butter for greasing the pan flour for dusting Preparation To make the buttermilk , pour the 240ml of milk into a saucepan over medium heat and bring it to a boil... add the lemon juice, stir well, and remove from the heat. The milk will look curdled — that's exactly what you want. Let it cool for about 5 minutes... mix i...
    Read more