Recipes made in Vermont
See pictures here Chocolate mousse what you need (there are many other variations, but it’s basically chocolate+eggs): 200g (7 oz) of dark half-sweetened chocolate (the one we took at the store was a good blend of dark/sweet, and we used the whole tablet, even if that was perhaps slightly more than 7 oz?) 4 to 6 eggs (depends on the size and your tolerance to food richness; given the smaller size of the eggs we had, I think Jib used 6) what you do: - separate the whites/yolks...
Read MoreVariations on a Cheesecake
As I’ve been doing some variations on the traditional cheesecake recipe, with more or less success, this post will help remind me of some of the successful variations. One of the reason for all of these testings, apart from a taste in exciting new culinary experiments, is that the typical ingredients to make those yummy New-York style cheesecakes are not that easily found in France. The Crust Experiments To do a tasty crust, many recipes use cookies crumbs, convenient ones are “biscuits...
Read MoreLemon meringue pie
I feel like cooking, since we talked about lemons and lemon pies… So let’s have one tonight ! For the pastry: 200g plain flour 150g butter 80g white sugar 1 egg, one pinch of salt Make the pastry and leave to rest for 40 min. Roll out and leave to rest 20 min. Put into the pan. For the filling: 3 eggs (or 2 yolks and 1 egg) 150g white sugar 2 lemons (juice and zest) 150g butter Mix eggs, sugar, zest and lemon juice, add the melted butter, put into the pastry shell. Cook...
Read More
This is my personal blog/portfolio where I discuss a variety of subjects, from technology to arts (graphical or culinary), metaphysics or Chinese culture. 
Recent Comments