Family Best Time >> Food

AN AUTUMN MENU…

Amuse-bouche:

Pumpkin mousseline with hazelnuts

Make a dry purée of pumpkins (cooked in the oven)

Incorporate 1/5th of the choux pastry as well as a good proportion of hazelnut chips and whipped cream.

Pour into previously buttered cannelé molds and cook in a bain-marie, in the oven at 180°C

Unmold while still hot, serve with cocktail skewers.

Decorate with a little reduced balsamic vinegar and a sprig of chervil.

Enter:

Spinach and walnut soufflé:

Make a béchamel

Still hot, mix in the baby spinach leaves

Fry the crushed walnuts for a moment

Incorporate egg yolks then whipped egg whites

Bake in a buttered and floured mold in a hot oven (200°C), then serve immediately.

Flat

Tuna satay with hazelnuts:

Marinate strips of tuna fillet in a mixture of soy sauce and hazelnut oil, flavored with Satay spice and chopped fresh coriander.

Make small tuna skewers. Mix an egg white with the equivalent in powdered hazelnuts and a little starch.

Coat the skewers with this device and cook on a very hot grill or on the oven plate.

Serve on a bed of cucumber juliennes, a little sliced ​​raw onion and red pepper and a wedge of lemon.

Cheese

Brie breaded with hazelnuts on mesclum:

Cut slices of Brie 1cm thick

Make a batter with flour, baking powder, a little salt, a whole egg, a little water and a good proportion of hazelnut powder with a few slivers.

Dip the very cold cheese in this device and cook it in a very hot non-stick pan with a little oil or duck fat.

Serve on firm pear julienne and mesclum.

Dessert

Minute tiramisu with apple verbena and rhubarb:

Prepare a classic tiramisu mixture without flavoring it with bitter almond

Prepare an apple-rhubarb compote that is undercooked and lightly sweetened (keep it a little crunchy and tangy) lightly flavored with fresh verbena.

Make a sesame tile

Dip pink biscuits (Reims) in a verbena syrup and whip up the tiramisu:the biscuits, the compote, the sesame tuile then the mixture

Garnish with a few black sesame seeds.