sabato 27 settembre 2008


Sauce for duck breast

Brown stock
Soffritto(shallot, garlic)
squeezed orange juice
Blenched zest of Orange in Julienne

Make a soffritto. Cover with the brown stock.
Reduce until between 1/2 and 1/3 of volume.

Blench the julienne of orange zest 3 times. Add to the stock.
( each time, change the water )

Add the paprika and honey. Reduce the sauce.

Mix the maizena with cold water.
Incorporate to the boiling sauce.
Verify the seasoning.

Put into the flash freezer.

PG’s Milk Bread

1kg Flour - T 0
30-35g Yeast
18g Salt
420ml Water
60g Powder milk
1/2 Sp Sugar
150g Butter
50g Olive oil
2p Egg yolks

Put the flour in the bol.
Preprare the mixture of yeast, water, powder milk, sugar and olive oil.
Pour into the bol. Start to mix at medium speed with the hook.
After 5 minutes, incorporate the butter and the egg yolks.
Add the salt.
Increase the speed and continue to mix until the dough is smooth and elastic.

Put the dough into the plastic container and cover with the wrap
Leave to rise in warm place until doubled in volume.( First Fermentation )

Cut the dough and arrange on the tray.
Leave it to rise in warm place( Second Fermentation )

Bake in the oven for 12 minutes at 190℃.
**Serve as a garnish for the rabbit pâté.

Pomegranite Sauce

3-4 Shallots (chopped very fine)
1 Pomegranite
1/2p Bay leaf
Olive oil

Fry lightly the chopped shallot to olive oil.
Add the seeds of pomegranate.
Cover with the stock. Add the bay leaf.
Cook for 10 minutes.
Mix with the blender.
Pass to the sieve.
Add some cornstarch.

** Use as a sauce of rabbit pâté.

Porcini mushroom sauce

15% Soffritto( Celery, Carrot, Onion )
75% Dehydrated porcini mushroom
Egg plant
A Little piece of apple
White wine
Tomato sauce
Salt, pepper

Make the soffritto. (60% Onion, 25% Celery,15% Carrot)
Add the egg plant and the apple.
Add the chopped porcini and some of the water of dehydration.
Cook at medium heat.

Put some white wine and evaporate it.
Add some tomato sauce and the stock.
Keep cooking. Verify the seasoning.
Put into the flash freezer.

** Sauce for the Gnudi or Orecchiette.

Pumpkin soup

Salt, Pepper
Vegetable stock
Lemon grass ( or lemon zest)
Mostarda di Cremona*

Cut the pumpkin to the bic cube.
Make the soffritto. Put the the pumpkin.
Cover with the vegetable stock.
Put the lemon grass as a bouquet garni.
Cook for 1 hour at low-medium heat.

Soak the amaretto into the pumpkin soup.

Pass into the sieve.
Add the fresh cream( or coconut milk) for the consisitency.

Verify the seasoning.

** Serve as a sauce of Grooper.


500g Flour- Manitoba 0
150g Butter (small cube)
75g Sugar
50g Yeast
7P Egg

Mix the flour, sugar, yeast and 4 eggs in the mixer the hook at medium low speed.
Incorporate half of the butter little by little.
Add 1 egg. Increase the speed.
Add the rest of the butter.
Put the rest of the egg.
Mix until the douge is elastic.
Leave in the fridge for 30 minutes.

Spray the moulds. Fill the mould less than half.
Leave to rise in warm place.

Bake in the oven for 7~8 minutes at 190℃.

Sirup for baba

1kg Water
500g Sugar

Boiling the water and sugar.
Skim. Add the rhum or Limoncello

Whip Cream

500g Fresh cream
80g Powder sugar

Melt the powder suagr in the cream with the whisk.
Put into the Syphon.
Charge one gaz.

Chocolate Mousse

Pâte à bombe

300g Egg yolk
200g Sugar
70g Water


330g Valhona 70%
110g Butter

1.5 p Gelatine

Cream chantilly

500g fresh cream whipped 70%
(350g fresh cream + 150g mascarpone)

1. Whisk the egg yolks until light and creamy.
Cook the sugar syrop to 121℃. Keep the mixer beaters running,
drizzle the syrup onto the yolks and beat on maximum speed until cold.

2. Melt the chocolate and butter in bain-marie.
Incorporate the soaked and drained gelatine leaves below at 60℃.

3. Mixer la pâte a bombe with chocolate mixture.
Incorporate the whipped cream carefully.
Put into the flash freezer.

Biscuit without Flour

240g Egg white
250g Sugar
160g Egg yolks
70g Cocoa powder

Whip the egg white and sugar.
Add the egg yolks.
Incorporer the cocoa powder very carefully.

Bake for 15~20 minutes at 160~170℃.

1 commento:

Anonimo ha detto...

je t'ai trouvé sur google.
c'est marron ^^