white chcolate mousse
![]() | Recipes : Chocolate Chip Mousse Chocolate Chip Mousse recipe makes 6 small bowls: 200 g of dark chocolate (60% minimum) + 30 g of choolate for decorat... |
![]() | Recipes : Lobster mousse, black Muscat cream Lobster mousse for 6 people : 1 lobster of 600g 400g of whitting fillets, pinboned 3 eggs 3 dl creme fraiche 1 bund... |
![]() | Recipes : Frothy grapefruit mousse Serves 6 : 3 pink grapefruits 2 yellow lemons 230 gr (half a pound) of fromage frais (30 to 40% fat) 6 sheets of gel... |
![]() | Recipes : Prawns with mango (6 servings) 3/10 liter (1 large cup) of liquid cream 1 soupspoon of white (alcool) vinegar 18 shelled prawns 1 ma... |
![]() | Recipes : Greek style mushrooms For once, I will give the classical recipe, as the school manuals (Planche et Sylvestre) were teaching us, such a long t... |
![]() | Recipes : Beret Basque Ingredients for the "Beret Basque" chocolate dessert: Chocolate mousse: 6 egg whites, 200g dark cooking chocolate, ... |
![]() | Recipes : Ray wing and Leek Bake Ray wing and leek bake recipe for 6 : 2 kg of ray (also known as skate) or 6 wings 2 litres water 4 dl vinegar 3 nic... |
![]() | Recipes : Oysters in Chablis jelly Oysters in Chablis jelly (4 servings): 24 specially fattened greenish oysters (size N°3) 3/10 liter (a large cup or ... |
![]() | Recipes : Cheese Fondue The recipe is originally Swiss and is called Fondue moitié-moitié (half-half). Cheese Fondue pour 6 personnes : 600 ... |
![]() | Recipes : String/French bean salad This is a recipe adequate for persons suffering from type 2-diabetes String/French bean salad for 4 to 6 persons : 5... |
![]() | Recipes : Cat's Mousse This classic recipe created by the master chef Fernand Point has been long forgotten. Recipe for 6 people: 300g of... |
![]() | Recipes : Leeks Royale Leeks Royale for 6 guests : 1 kg of leeks (the white part only) 3 eggs 2 dl of cream For the sauce : 2 dl of doubl... |
![]() | Recipes : bearnaise Sauce Bearnaise Sauce for 6 guests : 2 dl of vinegar 1 shallot, very finely chopped 2 tsp of fresh tarragon 2 tsp of fre... |
![]() French specialties : Reblochon Reblochon was first produced in XIIIth century, in Haute Savoie (Upper Savoy), in the valley of Thônes. It is a result o... |
![]() French specialties : Mont d'Or The Mont-d'Or appears for the first time in Haut-Doubs in the neighbourhoods of the XVIIIth century, even if it is proba... |
![]() | News : Festive Menu 2008 Two years after our first "festive menu", we renew it by providing you with 14 new exclusive recipes for Christmas and/o... |
![]() | News : Kir Mr Félix Kir (born in 1876 in Côte d'Or, in the heart of Burgundy) was a canon, ordained as a catholic priest in 1901. ... |
![]() | News : Asparagus Asparagus is a latin word. Asparagus had been first appreciated by the ancient Egyptians, Greeks and Romans. They then ... |
![]() | News : A so nice journey It is true that my children and friends have had a real great idea in offring me, for my birthday anniversary, a fixed r... |
![]() | News : Prepare you home-made 'foie gras' If you have visited our site for some time, I bet you have, one day, desired to prepare your home-made 'foie gras'. May... |
![]() | News : mixed flavoured butters The basic principle is the same in all cases : you must soften the butter and incorporate into it one or several flavour... |
![]() | News : Lannemayou et fils, producers of Floc de Gascogne. "Hello, for all those which are not likely yet to know Floc de Gascogne, could you explain us what is this breuvage and... |
![]() | News : The Lobster à l'américaine Story We are now nearly fully sure of the validity of the "à l'américaine" name of this recipe, to the contrary of the "à l'ar... |
![]() | News : A nice week-end in Lyon As we do from time to time during the year, direction Lyon to pay a visit to some beloved friends. Her,'Speedy' Brigitt... |
![]() | News : A few days in Burgundy As usual during this calamitous August, we leave Paris under the rain to Val de Mercy. I know pretty well this region be... |
answers to Nathalie and Sophia
Hello Nathalie, you are not the first one asking us about Lorraine (please refer to previous emails and answers). To my...
my wife & her dumplings
The dumplings I refer to are the edible ones !! Mei is from Anshan and what ever flour we buy she is not happy, I notice...
Flour
Hi David, If you want to get a flour similar to the french T45 use plain flour. But personally I would use strong flour...
marquise au chocolat
Msr. Asfaux, What is the traditional way of making this? I have been told it is many thin layers of chocolate mousse an...
Chocolate Chip Mousse
Comment on recipe : [url]http://www.aftouch-cuisine.com/recipe/chocolate-chip-mousse-72.htm[/url] dis really works it r...
![]() | Restaurants :La Mousse de Brochet -ST DONAT SUR L'HERBASSE 26260 tél :04 75 45 10 47 |





































