Allioli and more

ingredients for 4 people 210ml orange juice. zest of 1/2 orange. 80g sugar. 3 gelatin sheets. 150g cream cheese (Philadelphia). you'll also need: dark chocolate shavings. six orange slices (peeled to the flesh). ramekins or individual molds. parchment paper and hard plastic molding strips. preparation Start by soaking the gelatin sheets in very cold water. Cut a round of parchment paper to fit the base of each mold, then wrap a strip of plastic around the inside edge so it rises about two centimeters above the rim. If you don't have plastic strips handy, parchment paper works just fine for this. Warm the strained orange juice gently and dissolve the gelatin sheets in it — make sure you squeeze out the excess water first. Stir until completely dissolved, then mix in the sugar and grated orange zest. Once it's cooled down a bit, add the cream cheese and whisk until it's smooth and well combined. In a separate bowl, whip the cream until it holds firm peaks, then fold it ge...

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 f...

Ingredients For the dough: Makes 15-16 pastries 300g all-purpose flour. 120g warm water. 30ml sweet anise liqueur. 90g extra virgin olive oil. 1/2 teaspoon salt. 1/2 tablespoon sugar. 5g dry yeast. For the custard: 300ml milk (or any plant-based milk like soy, oat, or almond). 3 large egg yolks. 90g sugar. 30g cornstarch. You'll also need: 1 beaten egg for brushing. Sugar for sprinkling. Parchment paper.   Preparation To make the custard : Heat the milk with the sugar over medium heat. In a bowl, whisk together the egg yolks and cornstarch until completely smooth with no lumps. When the milk is just about to boil, scoop out a ladleful and stir it into the yolk mixture to temper it. Pour this mixture back into the rest of the milk. Using a hand whisk, stir vigorously—this custard thickens fast and won't wait for you. Don't let it boil. As soon as it thickens, take it off the heat and keep whisking for another two minutes to get a silky-smooth custard. Let it cool down, then ...

ingredients chocolate shortcrust pastry. chocolate cream. lemon cream. 1 springform pan, 26cm. parchment paper. cookies for decorating. the chocolate shortcrust pastry 150g cold butter. 25g cocoa powder. 1 whole egg. 75g icing sugar. 25g almond flour. 250g cake flour. 2 pinches of salt. the chocolate cream 220g evaporated milk or heavy cream. 175g dark chocolate. 30g sugar. 2 egg yolks. the lemon cream: 3 whole eggs. 45g butter. 250g sugar. juice of 3 lemons. 4 sheets of neutral gelatin. preparation To make the shortcrust pastry : Put the flour, cocoa, salt, and sugar in a bowl, then add the cold butter, cut into small cubes. Work it with your fingertips until the mixture looks like wet sand, then add the egg and mix just until everything comes together. If needed, add a splash of cold water. The less you handle the dough, the better it'll turn out. Shape it into a ball and let it rest in the fridge for about 15 minutes. Heat your oven to 190°C (375°F), with heat from both top and ...

  Ingredients 470g cream cheese (Philadelphia-style works perfectly). 100g Greek yogurt. 4 whole eggs. 250g white sugar. 1 teaspoon vanilla extract. 1 pinch of salt. 3 tablespoons strawberry jam. For the biscuit base: 220g digestive biscuits (or Maria biscuits if you prefer something milder). 100g butter at room temperature. You'll also need: 1 round cake tin, 24cm diameter. Parchment paper for the base. Butter for greasing. Method Grease your tin generously with butter and line the bottom with parchment paper. Next, crush the biscuits until they're fine crumbs, then mix them with the softened butter until everything comes together into a moist, sandy mixture. Set aside a small handful of these crumbs—you'll scatter them over the top of the cake later. Press the rest of the biscuit mixture firmly into the base of your tin. Use your fingers, the back of a spoon, or even the bottom of a glass to pack it down really well. The base needs to be compact and should cover the entir...

For an afternoon snack, these tear-and-share buns. They remind me of the ones the bakeries used to make many years ago — they were absolutely delicious! Details Cost: €0.20 per bun Preparation time: 60 minutes + rising time Ingredients for 10 buns 400g bread flour. 60g butter, melted in a double boiler. 20g fresh yeast. 90g milk. 3 whole eggs. 100g sugar. 1/2 tsp salt. grated zest of orange and lemon. you'll also need 1 egg yolk mixed with 1 tablespoon milk. sugar for sprinkling. Preparation Dissolve the yeast in the warm milk and put it in the bowl of your stand mixer with the rest of the ingredients. Knead for about 20 minutes. Turn the dough out onto a lightly floured work surface and shape it into a ball without adding more flour — the less flour you add at this stage, the better your brioche will turn out. Place it in a bowl greased with olive oil and cover with plastic wrap. Let it rise for about 8 hours or overnight. Shape into a ball...

These are battered apple pieces, little bites of pure delight.   Ingredients 5 small Golden apples. 200g flour (you might need a bit more). 3 eggs. 200g sugar. 200g milk. 40g anise liqueur. 2 teaspoons baking powder. 1 pinch of salt. Olive oil for frying. Preparation Mix together the flour, egg yolks, baking powder, anise liqueur, and half the sugar to make a batter. It should be thick enough to coat the apple slices without dripping off. Let it rest for half an hour. Beat the 3 egg whites with the pinch of salt until they form stiff peaks. Using a spatula, gently fold the beaten whites into the batter with lifting motions from bottom to top, just until everything comes together. Peel the apples and use a corer to remove the centers. Slice them into rounds that aren't too thin. Dust them lightly with flour, dip them in the batter, and fry in a deep pan with plenty of hot oil. Drain them on kitchen paper and dust with the remaining sugar while they're ...

This starter never disappoints! Ingredients for 4 people 1 whole raw octopus. 4 potatoes. 1 onion. 1 tsp. sweet paprika. hot paprika (optional). salt. 100cc extra virgin olive oil. Preparation Fill a large pot with plenty of water, toss in the onion, and bring it to a boil. Once it's bubbling away, drop in your whole, cleaned octopus and let it cook until the meat is tender—you can test this by poking it with a fork. About 10 minutes before you take it off the heat, add some salt. For the potatoes, put them whole and unpeeled in another pot with cold salted water. Boil them for around 30 minutes, then check to make sure they're cooked through. While everything's cooking, mix up your sauce by combining the paprikas, salt, and olive oil. Set that aside. Once the potatoes are done, peel them and slice them into rounds about 1.5 cm thick. To serve, arrange the potato slices on a plate, lay the octopus on top, and drizzle with that lovely paprika-spike...