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Orange and Parmesan Salad

  ingredients for 4 servings 5 oranges. 3 salad tomatoes. pitted black olives. Parmesan cheese shavings. for the vinaigrette: 2 tablespoons mild wine vinegar. 8 tablespoons extra virgin olive oil. salt. chopped fresh parsley. preparation Start with the vinaigrette. Whisk the vinegar together with the oil until it's well blended, add a pinch of salt, and stir in the chopped parsley. Let it rest for at least 20 minutes before using — this gives the flavors time to marry. Peel the oranges down to the flesh, making sure you remove all the white pith, then slice them into rounds. Peel the tomatoes and dice them into small cubes. Divide the orange slices among the 4 plates, place the tomato cubes in the center, then scatter the olives and Parmesan shavings over the top. Finally, drizzle the vinaigrette over everything and serve right away while it's fresh.  enjoy!

Massini Pastries


ingredients

for 4 to 6 servings
  • a sponge cake base.
  • sugar.
  • fresh or frozen raspberries.

for the chocolate mousse:

  • 350g heavy cream.
  • 35g powdered sugar.
  • 60g dark chocolate.

for the whipped cream:

  • 350g heavy cream (35% fat).
  • 35g sugar.

    for the egg yolk mixture:

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

to soak the sponge cake:

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

    • you'll also need:

    • ring molds 8cm in diameter and 6 or 7cm tall.

    preparation

    To make the syrup for soaking the sponge cake: Put the 100cc of water, the tablespoon of cognac, and the 60g of sugar in a pot over heat and cook until the sugar dissolves. Set aside.

    To make the egg yolk mixture, put the sugar and water in a small saucepan over heat.
    Separately, beat the whole eggs and, without stopping your stirring, pour in the syrup. Return the mixture to the heat and cook over very low heat until it thickens. Let it cool and keep it in the fridge.
    To make the chocolate mousse: The day before, warm the cream with the grated dark 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 whipping.
    The next day, take it out of the fridge and whip it with an electric mixer just like you would plain cream. When it's almost ready, add the powdered sugar and keep whipping until it holds firm peaks.
    Then, whip the plain cream with the powdered sugar.
    Place a sponge cake base inside each ring mold, brush it with the syrup, and spread the whipped cream on top.
    Pop them in the freezer for at least an hour so the cream can set properly.
    Once the cream layer is frozen solid, spread the chocolate mousse on top. (Save a bit for decorating the pastries later.)
    Top it with another sponge cake base.
    Brush with syrup and return to the freezer.
    Before serving, take them out of the freezer and spread the egg yolk mixture on top of each pastry.
    Remove the molds, dust the egg topping with a bit of sugar, and caramelize with a kitchen torch or blowtorch.
    Decorate the pastries however you like.
    You can serve them semi-frozen right at the table — now dig in and enjoy these beauties!


    I hope you love this one!

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