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Spring Starter with Baby Broad Beans and Foie

Ingredients - 1 jar of baby broad beans in oil. - 1 shallot. - 2 artichokes. - Quail eggs. - Caramelized balsamic vinegar. - Salt. - Olive oil. - Duck liver mi-cuit (semi-cooked foie gras). - Toasted bread slices. Method Drain the broad beans in a colander to remove all the oil, but save 2 or 3 tablespoons for later. To make the mi-cuit, follow the recipe here . Heat a splash of oil in a pan and sauté the shallot along with the cleaned, chopped artichokes. Season with salt. A couple of minutes before you take it off the heat, toss in the beans and let everything finish cooking together. Set aside to cool. For the poached eggs — you can see how it's done in the photos (in one shot, the yolk might look broken, but that's just the reflection on the plastic wrap; it should stay whole) — lay a piece of plastic wrap over a small cup, drizzle on a few drops of oil, crack the egg into the center, add a pinch of salt, twist the plastic wrap cl...

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 in the red food coloring, vinegar, and currant extract...
Preheat your oven to 180°C. Grease the cake pan with butter and dust it lightly with flour.
To make the red velvet sponge, beat the butter with the sugar until fluffy, then add the eggs one at a time — make sure each one is fully mixed in before adding the next.
Fold in the buttermilk gradually, in two or three additions rather than all at once. Then add the cocoa, baking powder, baking soda, salt, and finally the sifted flour...
pour the batter into your prepared pan...
and bake for about 45 minutes. Check that the sponge is fully cooked by inserting a toothpick into the center — if it comes out with wet batter, give it a few more minutes.
Turn the cake out of the pan and let it cool completely on a wire rack.
Once it's cold, slice it horizontally into three even layers...
place one layer on your serving platter...
whip the cream with the powdered sugar until it forms stiff peaks. Transfer it to a piping bag fitted with a large tip (set aside some cream to make smaller rosettes with a different tip later). Pipe the cream generously over the first layer...
place the second layer on top and spread more cream over it...
top with the final layer and this time, pipe small rosettes of cream using a smaller tip...




Enjoy every delicious bite!


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