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Vegetable Mille-Feuille

ingredients for 4 people 2 large potatoes. 1 carrot. 1 zucchini. 1/2 red bell pepper. 180cc heavy cream (cooking cream). salt. extra virgin olive oil. freshly ground black pepper (optional). 80gr grated mozzarella cheese. 1 tablespoon grated Parmesan cheese. preparation Rinse your vegetables well under cold water. Slice the red pepper into thin strips...   Then slice the zucchini, carrot (peeled), and potatoes (also peeled) very thin — paper-thin if you can manage it. Or, if you've got a mandoline like I do, use the spiral attachment to make those lovely ribbon curls... Get your oven going at 200°C (about 400°F). Drizzle a little olive oil across the bottom of an oven-safe baking dish. Lay down half of your potato spirals first, then tuck in all those red pepper strips. Give it a good sprinkle of salt and a few grinds of black pepper if you're using it... Next, layer on your zucchini and carrot spirals. Season this layer too, but go a bit...

Nectarine and Cream Ice Cream


 

Ingredients

For 6 servings
  • 400g nectarines.
  • 1 tablespoon lemon juice.
  • 50g sugar.
  • 300g heavy cream (35% fat).
  • 100g powdered sugar (divided into two 50g portions).
  • 2 egg whites.
  • A pinch of salt.
  • 1 tablespoon rum or brandy (optional).

For decoration:

  • Cocoa powder.
  • 150g heavy cream (35% fat).
  • 1 tablespoon powdered sugar.

You'll also need:

  • Small ceramic or aluminum ramekins.
  • Acetate strip or parchment paper.
 

Preparation

Start by whipping the egg whites with a pinch of salt until they form stiff peaks.
Once they're nice and firm, add 50g of powdered sugar and keep beating until it's fully incorporated.
In a separate bowl, whip the well-chilled cream and fold in the remaining 50g of powdered sugar.
Peel the nectarines, cut them into chunks, and blend them together with the 50g of sugar and tablespoon of lemon juice until smooth.
Mix this nectarine puree into the whipped cream.
Now comes the delicate part. Using a spatula, gently fold in the whipped egg whites with broad, sweeping motions. You want to keep all that lovely airiness, so don't stir—just fold.
Line each ramekin with an acetate strip or parchment paper, letting it stick up above the rim so you can fill them generously.
Divide the mixture among the 6 ramekins and pop them in the freezer for at least 4 hours.
About half an hour before serving, whip the remaining 150g of cream with the tablespoon of powdered sugar.
Take the ice creams out of the freezer and pipe the whipped cream on top using a pastry bag.
Dust with cocoa powder and keep them in the fridge until you're ready to serve.

A perfect, refreshing dessert for warm summer evenings.
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