Instructions

1. Chop the shells, wash and dry them. Heat up 5 tbsp of olive oil in a pot, then roast the shells for about 15 minutes.
2. Finely dice one garlic clove and add to the shells as well as the washed and chopped vegetables. Then add tomato paste, roast for a few more minutes. Add Noilly Prat and Cognac, then fish stock, white wine, pepper and thyme. Let simmer on low heat for about 60 minutes.
3. Pour soup through a fine sieve and let cook until reduced to 500 ml. In the meantime make 4 skewers from the rosemary and prawns.
4. Add cream to the soup, simmer for 5 minutes. Dissolve starch in 2 tbsp of water, then add to the soup and boil again. Season to taste with salt and pepper.
5. For the foam dice the remaining garlic, add to the milk and bring to a boil. In the meantime heat up the remaining olive oil and roast the prawn skewers.
6. Pour the milk throuhg a fine sieve and beat until you have a very thick foam. Distribute soup evenly into glasses, add the foam on top, decorate with cayenne pepper and roasted prawn skewers.

Instructions

1. Take scallops out of the shell, clean, wash and dry them.
2. Wash and very finely dice carrot, zucchini and celery.
3. Heat up the butter in a pan, sweat the vegetables, season with salt, pepper and saffron, then add Noilly Prat.
4. Whip the cream, put aside 2 tbsp for later. Add the rest to the vegetables.
5. For the dressing dice the shallot, then bring to a boil with wine, vinegar, tarragon, chervil and peppercorns. Let reduce to half of what you had, then pour through a sieve.
6. Beat the egg yolks with the reduction in a double boiler. Add cold butter and season with salt, cayenne pepper and lemon juice. Add the remaining 2 tbsp of whipped cream.
7. Distribute vegetables evenly into the scallop shells. Heat up butter in a pan and roast scallops for a minute on both sides. Then place on top of the vegetables, drizzle dressing over the scallops. Add oil and breadcrumbs, gratinate in the oven.

Instructions

1. Cake base : Cover the bottom of 5 cake rings (7.5cm diameter x 4cm height). Crush the biscuits and mix them with the melted butter. Press this mixture on the bottom of each cake ring and let cool in fridge.
2. Raspberry cream cheese : Mix cream cheese and 70gr granulated sugar with an electric whisker until smooth. Incorporate delicately the whipped cream. Mix 10gr gelatin powder with 10gr water and heat in double boiler until gelatin melts. Incorporate the gelatin liquide into cream cheese. Add 200gr raspberry puree and mix well. Pour this cream cheese mixture in the cake rings (reserve about 1cm height as shown on pictures) and let cool 30 minutes in fridge. Place the fresh raspberries on top of the cream cheese (press a little).
3. Raspberry jelly : Mix 50gr raspberry puree with 100gr water. Filter this mixture through a sieve so as to get rid of the skins of the berries. Add 50gr sugar and 10 gr gelatin powder to the mixture and heat in double boiler untill sugar and gelatin melt. Pour this liquid on top of the cheesecakes and let cool 1 hour in fridge. Unmold and decorate with fresh berries.

Instructions

1. To create little chocolate plates temperate the first batch of milk chocolate (use the temperature guidelines in my last truffles post) and thinly spread on a flat surface covered with baking paper. Cut out little plates of roughly 2 cm x 2 cm (.8 in x .8 in).
2. Rasp the dark chocolate. Bring cream and instant coffee to a boil, then remove from heat and add the chocolate to melt. Then add the brandy.
3. With a piping bag sueeze little balls on the chocolate plates. Let cool for 24 hours.
4. On the next day temperate the remaining milk chocolate and use to cover the truffles. Decorate each with an espresso bean.

Instructions

1. Rasp the first two batches of chocolate and cut the butter into small pieces. Then bring the cream to a boil. Add the chocolate and butter and slowly stir with a whisk, it should not froth. Then stir in the raspberry brandy and put in the fridge to cool down.
2. Cut open the vanilla bean, scrape out the seeds and work into the marzipan paste. Cover a flat surface with powdered sugar and roll out the marzipan in a square, about 1cm (0.4 in) thick. Carefully stir the cold chocolate ganache and spread over the marzipan. Put back into the fridge until it’s hard. Then cut into little squares of about 2×2 cm (0.8×0.8 in).
3. Rasp the big batch of milk chocolate and melt 2/3 in a double boiler. Make sure it reaches a temperature between 40°C and 45°C (104°F-113°F), it should not exceed 50°C (122°F). Take the chocolate off the double boiler and stir in the rest of the chocolate, which cools it down a bit. The perfect chocolate temperature to cover truffels is 31°C (88°F) for white chocolate and 32°C-33°C (90°F-91°F) for milk and dark chocolate.
4. When you have the liquid chocolate at the right temperature put your truffles on a fork and dip them into the chocolate. Take it out and let the excess drip back into the bowl. The place the truffles on a fine grate or on baking paper. Be careful, if you leave the truffles on the grate for too long, the chocolate will stick to it and the bottom of the truffle might break off. This can happen rather quickly, we’re talking about a couple of minutes.

Instructions

Preheat oven to 350°F/175°C. Line standard muffin tins with paper liners. With an electric mixer on medium beat butter, sugar, eggs, vanilla, flour, baking powder and milk until well combined and creamy

Divide batter evenly, filling three-quarters full. Bake 10-15 minutes, then transfer to wire racks to cool completely.

For the frosting, first beat butter and cream cheese 2-3 minutes until fluffy, then reduce speed and add sugar, then vanilla until mix is smooth.