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Crispy Leek Fritters and Hamburgers

I highly recommend making these crispy leek fritters. No one will guess what they're eating until you tell them. They come out wonderfully crisp and flavorful—the name says it all. Ingredients for 4 people 500g ground meat (beef, pork, chicken...), your choice. 250ml milk. 2 heaping tablespoons flour. 1 onion. 1 whole egg. salt and pepper (optional). olive oil. Ingredients for the crispy leek fritters white parts of 2 leeks. 1 egg. 120g flour + 2 tablespoons for coating. 150ml cold water. 1 packet of baking powder (the kind for making sodas and fizzy drinks). 1 pinch of salt. olive oil for frying. Preparing the hamburgers In a pan with a splash of oil, fry the meat. It doesn't need to brown much—just season with salt and pepper. Remove the meat from the pan, and in the same oil, fry the finely chopped onion. Return the meat to the pan and mix everything together well. Add the flour, cook it briefly, then like you're making a bécham...

Mascarpone Cream and Coffee Jelly Cups


This is an absolutely wonderful dessert!






Ingredients

for 4 people

for the mascarpone cream

  • 250g mascarpone cheese.
  • 100ml heavy cream.
  • 2 whole eggs.
  • 40g sugar.

for the coffee jelly

  • 100ml brewed coffee (from a coffee maker).
  • 20g sugar.
  • 2 gelatin sheets.

for the coffee crisp

  • 1/2 tsp instant coffee.
  • 1 egg yolk.
  • 45g sugar.
  • 30g butter.
  • 20g flour.

Preparation

To make the coffee jelly, soak the two gelatin sheets in cold water.
Brew your coffee, sweeten it, and while it's still hot, stir in the squeezed-out gelatin sheets. Mix well until they've completely dissolved, then pour the mixture into a square or rectangular mold. Pop it in the fridge and let it set for at least 6 hours.
Before adding it to your cups, turn the jelly out of the mold and cut it into small cubes, about 1.5cm on each side.
To make the coffee crisp, mix all the ingredients together.
Shape the dough into a ball, wrap it in plastic wrap, and let it chill in the fridge for about an hour and a half to two hours.
Once chilled, preheat your oven to 160°C. Roll out the dough between two sheets of parchment paper until it's nice and thin.
Bake it right on the parchment until it's golden and crispy.
Store it in an airtight container until you're ready to use it.
To make the mascarpone cream, combine all the ingredients in a tall saucepan. Cook it in a bain-marie (water bath), whisking constantly with a hand whisk, until the mixture thickens nicely.
Here's what it should look like at this stage.
Blend it smooth to get a silkier texture. Now it'll look like this.
Let it cool completely in the fridge.
When you're ready to serve, start by placing some coffee jelly cubes and pieces of the crispy wafer at the bottom of each cup. Spoon (or pipe) the mascarpone cream on top using a pastry bag.
Finish with more jelly cubes and crispy pieces scattered on top.

Enjoy this lovely dessert!

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