Monthly Archives: July, 2017

Vanilla Bavarois with blackcurrant filling and raspberry coulis

July 14th, 2017 Posted by Blog, Recipes No Comment yet

Are you looking for a delicious classic French dessert for Bastille Day? Yves’ final ‘terroir’ dish for this French celebration is this stunning vanilla Bavarois with a blackcurrant filling and raspberry coulis.

Vanilla Bavarois with blackcurrant filling and raspberry coulis

Vanilla Bavarois with blackcurrant filling and raspberry coulis

Serves 6

Vanilla Bavarois

  • 50cl double cream
  • 80g caster sugar
  • 2 sheets of gelatin
  • 1 vanilla clove

Blackcurrant filling

  • 200g blackcurrant coulis (10% sugar)
  • 2 sheets of gelatin

Raspberry coulis

  • 200g fresh raspberries
  • 50g icing sugar

 

Blackcurrant Filling:

Soften the gelatin sheets in cold water. Heat up the blackcurrant coulis, melt the gelatine and add it to the coulis. Put the insert inside flexible dome shaped moulds of 2cm diameter and leave it to jell in the fridge for a few hours.

Vanilla Bavarois:

Soften the gelatin sheets in cold water. Bring the double cream to the boil with the sugar and the vanilla clove. Leave the cream to infuse, away from heat, for 30mns. Take the vanilla clove away from the cream and add the gelatine. Mix the whole and put the mixture in flexible dome shaped moulds of 6cm diameter. Leave it to cool, however not letting it jell, then add the blackcurrant insert in the middle and leave the vanilla Bavarois to jell for a few hours.

Raspberry coulis:

Mix the raspberries with the sugar using a blender and pass the mixture through a fine sieve to ensure smoothness.

Summer arrives with the Great Yorkshire Show

July 14th, 2017 Posted by Blog, Recipes No Comment yet
Yves demonstrating at the Great Yorkshire Show

Yves demonstrating at the Great Yorkshire Show

 

While the weather might not be living up to expectations this year, Yves’ was happy to demonstrate at England’s Premier Agricultural Event, the spectacular GrYves at the Great Yorkshire Showeat Yorkshire Show in Harrogate.

 

With thousands of visitors and hundreds of animals in attendance, Yves was situated in the lifestyle and food section of the show alongside many world class chefs. An enthusiastic crowd, drawn in by the delicious aroma of cooking and the chance to do some tasting, attended the demonstration.

Yves took the audience step by step through his chocolate soufflé with rhubarb and mint coulis. With such a simple recipe and only a few basic ingredients, even the most nervous cook was keen to give it a go at home.

You can find the recipe here:

Chocolate soufflé with rhubarb and mint coulis

Chocolate soufflé with rhubarb and mint coulis

July 12th, 2017 Posted by Blog, Recipes 1 comment

Yves is celebrating summer with a demonstration of his delicious chocolate soufflé with a rhubarb and mint coulis at this year’s Great Yorkshire Show. Look out for him for your chance to give this summery dish a try.

Chocolate souffle with rhubarb coulis

Chocolate souffle with rhubarb coulis

Ingredients

Serves 4

For the soufflé:

  • 2 egg yolks
  • 10g cornflour
  • 200ml whole milk
  • 200g dark chocolate (70% cocoa)
  • 6 egg whites
  • 60g caster sugar
  • 4x 9cm diameter round moulds

 

For the coulis

  • 200g rhubarb
  • 50g caster sugar
  • 20 mint leaves

Method

In a bowl, mix the egg yolks and the corn flour.

Heat the milk on the hob and pour into the egg yolks and corn flour. Whisk until mixture thickens.

In the microwave or on the hob, melt the chocolate in a bain-marie. Add to the mixture and mix well.

Beat the egg whites and sugar until stiff peaks form. Add to the mixture and fold gently.

Grease the moulds and cover the base and edges with sugar.

Pour the mixture into the moulds leaving a one cm gap from the top.

Cook in the oven at 190°c for 12 minutes.

To make the coulis, place the rhubarb and sugar in a pan and cook until obtaining a purée. Then pour in a blender with the fresh mint and blend.

To serve sprinkle the soufflés with icing sugar and pour over the rhubarb and mint coulis.

Canelés

July 6th, 2017 Posted by Blog, Recipes No Comment yet
Canelés

Canelés

 

 

 

 

 

 

 

Whether you’re looking for some new breakfast inspiration or want to treat your friends to a delicious snack, Yves Canelés are ideal. Flavoured with rum and vanilla these classic French pastries are a delicious and luxurious treat, but only for the adults.

Makes about 20 canelés

Ingredients

  • 500 ml whole mil
  • 30 g semi-salted butter, diced
  • 1 vanilla pod, split
  • 100 g plain flour
  • 1 teaspoon fine sea salt
  • 180 g sugar
  • 3 eggs
  • 80 ml rum
Depending on their size canalés can be eaten as a snack or dessert

Depending on their size canalés can be eaten as a snack or dessert

Method

Combine the milk, butter and vanilla in a medium saucepan, and bring to a simmer. In the meantime, combine the flour, salt, and sugar in a medium mixing-bowl.

Break the eggs in another, smaller bowl, and beat gently without incorporating air.

When the milk mixture starts to simmer, remove from heat, fish out the vanilla pod if using, and set aside to cool for 15 minutes.

Pour the eggs all at once into the flour mixture), add in the milk mixture, and stir until well combined (do not whisk).

Scrape the seeds from the vanilla pod with the dull side of a knife blade, and return the seeds and pod to the mixture. Add the rum and stir.

Let cool to room temperature on the counter, then cover and refrigerate for at least 24 hours and up to 3 days.

The next day, preheat the oven to 250° C (480° F). Butter the canelé moulds. Remove the batter from the fridge: it will have separated a bit, so stir until well blended again, without whisking or incorporating air. Pour into the prepared moulds, filling them almost to the top. Put into the oven to bake for 20 minutes, then (without opening the oven door) lower the heat to 200° C and bake for another 30 to 40 minutes, depending on your oven and how you like your canelés.

The canelés are ready when the bottoms are a very dark brown, but not burnt. If you feel they are darkening too fast, cover the moulds with a piece of parchment paper.

Unmould onto a cooling rack (wait for about 10 minutes first if you’re using silicon moulds or they will collapse a little) and let cool completely before eating.