Chocolate moelleux with mango sorbet

Ingredient:

* Chocolate Moelleux

-200g good dark chocolate
-150g butter
-100g sugar
-5 eggs
-15g flour

* Mango Sorbet

-300g Mango
-30 to 50 g sugar depends on how sweet is the mango

Peel off the mango and cut all the meat of it and put inside of the blender, do not add any water in it, season with sugar (until this stage, the mango puree is an excellent dessert sauce, can be used to garnish the plate or to go with chocolate cake, instead of english cream, or use your wild imagination to find the best combination!), then leave it in the freezer, take it out and stir well every 30 minutes (if you are using a flat wild plate, it will form icy faster, but you may need to stir it more often).

Preheat the oven till 170 degree before you start to prepare the chocolate moelleux, because this recipe is so easy and quick to make, you can preheat with the maximum degree then turn it down 5 to 10 minutes before you send the chocolate in the oven.

Melt the chocolate, butter and sugar in a big bow, either you can use the low watt of microwave or in bain-marie, when the sugar is nicely melted (the temperature should not be more than 65 degree), and eggs one by one and whisk rapidly, the more eggs you add in, the more thick the texture should be, if not, you can use bain-marie to make the protein of the egg connect via slowly increase the temperature till 67 degree. Last, whisk in the flour and you are ready to bake it.

When the inner of the chocolate cake does not stick in anything you poked in, it is ready to serve, or if you prefer the moelleux with some melting chocolate, you are not obligated to cook it through.

Scallop with grilled bread

Ingredients:

-2 scallops
-3 slices of zucchini
-1 smoked bacon
-A beautiful salad leave to garnish




For 3 sauces:

*Carrot Cream

-Fresh carrot
-Heavy cream 30%
-Salt

*Chervil Sauce

-Fresh chervil leaves
-Olive oil
-Salt

*Balsamic Cream

-Balsamic vinegar
-Sugar

To make the simple and delicious carrot cream, boil the water then add carrots in, cook until it's tender. Drain well then put it into the blender when hot, and heavy cream little by little, just enough to run the blender smoothly, salted.

For the chervil sauce, simply take the chervil leaves into the blender, add in EVOO carefully until the blender is running smoothly, season with salt.

As for the balsamic cream, either you can buy it in the supermarket or you can make it your own, as we have shared the recipe earlier, I will not address more in here.

Cut the bread in the shape as you wish, grill it with EVOO with low heat until creasy in both side. With the same low heat, grill the bacon until creasy, crash it and set aside to cool, break in small piece, and sprinkle on top of the bread, this is the seasoning for this dish.

Trim the scallop and zucchini in your preferred size, grill with EVOO, when it's tender, put them on top of the bacon and the bread as in the picture, garnish with the salad leave, and with those three sauces on the plate.

Steak in Artichoke cream

We have shared this recipe earlier, I would like to share some of the presentation on brushing in this article with you.

You will need a nice brush in your kitchen, not only for brushing the marinade sauce on the roast chicken but also on decorating your plate to entertain your guest. You can either buy a simple barbeque brush(with the hair not the silicone brush) or a set of colour painting brush.

In this plate here you can see a line of black pepper, I just bring a tiny amount of water to boil and add in some sugar, when the texture become thick, turn off the heat, use your brush and dip in the sirup, gently brush on your plate and sprinkle the black pepper or chili powder, cinnamon powder depends on what you need and then carefully clean out the rest on the plate before you set other food onto the plate.

Fennel and cucumber stock gel with Fish and Danish oak smoked salt

I will not talk about how to cook this dish in this recipe, instead, I would like to discover the gelatin here. In the previous recipe we have seen the agar-agar based honey caviar, which has more chewy or if you like, crunchy texture, but in the gelatin based gel the texture is more elastic.

If we compare the melting point of gelatin based gel and agar-agar, the agar-agar is about 80ºC but the gelatin's melting point is only about 35ºC which makes it a perfect gel sauce which can melt in your mouth. With those information let's start to create our own recipes with the gel, instead of having a liquid sauce floating around your plate, why don't you make a transparent gel with a decorative herb leave inside?

When making the gelatin based gel, since the setting point is about 5ºC, if may not form a gel if your fridge is >5ºC, but we want the molecules in the gel to take their time to form so you can get a more firmed and well structured gel, leave it in the room temperature, when it cools, move to the fridge, then the frizzer.

Note:
There will be a slightly difference between products, therefore, having a good thermometer and a lots of patience are the keys to make a successful gel!

Grilled vegetable with pied bleu mushroom truffle cream

Ingredients:
-2g black truffle
-100g Clitocybe nuda (pied bleu)
-Fresh cream
-Guerande salt
-Zucchini
-Aubergine
-Bread
-EVOO (Extra virgin olive oil)

For chervil sauce:
-100g chervil leaves
-30g walnuts
-EVOO

It is about the season to have some mushroom, with any kind of mushroom you can find in the local market, try to eat it simple first, just fried them with EVOO and a pinch of good salt, find out the original taste of it then cook it with your spontaneous imagination.

Pan fried the mushroom with EVOO in gentle fire, you don't want it to get burned when making this kind of cream. Lid on until the steam cook it through. Slice the truffle and put the mushroom and truffle in the blender, blend it and slowly add in fresh cream until the blender can go smoothly. Add in a pinch of salt, depend on what do you want to use this cream, if for sauce, you might want it be s a bit more salty, if just for dipping sauce or tartine, adjust the amount of salt with your own preference.

Bring the water to boil in a small pot, cook the chervil for about 30 seconds then in the blender. In a pan, dry fried the walnuts until you can smell the fragrance. Add all ingredients in to the blender, and slowly add in the EVOO until the blender runs smoothly.

Brush the bread, zucchini and the aubergine with EVOO, when cooking one side, brush the other side at that time. Serve when it's warm, and have a bit of everything at the same time in your mouth, it doesn't taste vegetarian, did I mentioned this is a pure vegetarian dish?

Fried Cheese with Honey Caviar

Ingredients:
For Fried Cheese:
-Gouda Cheese
-Bread Crumbs (Freshly grounded)
-Egg
-Flour

For Honey Caviar
-60g Honey
-40g Water
-3g agar-agar powder
-A glass of oil

This honey caviar is a great way to entertain your guest on the table, with the chewy texture and high temperature resistance (up to 80ºC), it gives you more room to present your creativity.

First, prepare a real cold oil, leave it in the fridge until needed. Mix the honey, water and agar-agar powder, bring to boil until it forms small bubbles. Let the honey mixture cool down to about 50ºC, if lower, the mixture will became too thick.(If does, add a bit of water and heat it up again) Use syringe fill with the honey mixture and put in the cold oil drop by drop then let it cool for a minute. Take the honey caviar out and rinse well with cold water.

Cut gouda cheese in cubes or any shape you like, cover with flour then the beaten egg then the fresh grounded bread crumb. Fried until it's crispy but not melted.

Melon and ham

Ingredients:

-2 different kind of melon
-2 different kind of ham
-Balsamic vinegar and sugar or balsamic vinegar cream







This is a classic recipe of the ham and melon, but the new way of presenting it is just fun and great to entertain your friends and to excite their appetite.

Cut the melon in 1mm thin and about 3 to 5 cm long(depends on the dish size), pile it up interlaced and leave a hole in the centre.

Rip the ham in half and fold it like you're making a flower, set it as you see in the picture and voila!

To make your own Balsamic vinegar cream, just pour it in to a pot, gently heat it, add sugar, bring to boil, constantly stir it and remove from heat when it becomes thick, let it cool and you're ready to go!

Wine Note:

This is a perfect dish to have Riesling, Gewürztraminer or any white wine from Alsace to go with.