This is a recipe for my friend Marc. He is waiting for the secrets behind a chocolate dessert but I found such nice figs today. Maybe another time Marc, I might reveal the recipe for the chocolate dessert. It is a simple preparation that is quick to make. The idea is to play with the different acidity elements in the ingredients to bring out a freshness suited for a warm summer day. If you have everything at home it is simple to make.
This is what you need:
- Figs, preferably very small ones (they are the best, firm and not too ripe
- Créme fraiche
- Liquid cream (double cream if possible)
- Lemon zest confit and lemon coulis
That is all. If you don’t have the lemon zest it is easy to make. Peel off the zest from a few organic lemons. Blanch them quickly in boiling water for a few seconds and cool them in ice water. Repeat this process four to five times. Make lemon coulis from lemon juice and sugar and let it cook for a few minutes. It should be quite sweet but not as sweet as marmalade. You put the zest in the coulis for at least a day or better for a few days. It will keep for some time and is good to use with many things. Simply wash the figs. Blend two parts of crème fraiche with one part of liquid cream and beat it quickly until it becomes frothy. Beware as the acidity of sour cream will make it set quickly and a bit unexpectedly. Cut some juliennes of lemon zest. Plate it and serve immediately.
For those who want it to something more elaborative and more original, a lemon coulis infused with elder flower can be recommended. The perfume of elder flower marries nicely with figs.
2 Comments
Tack Mikael, ska söka ut några fikon under tiden jag väntar på Louis XV receptet!
blah blah blah with figs, and the lemon coulis which, by the way, reminded me of a Brousse du Rove au sirop d’oranges. That being said and having waited so many… years I could say, let’s have the chocolate (is it really chocolate in fact?) dessert.
Ce Suédois est vraiment doué. Nous devrions lui accorder un passeport français “par le talent versé” tant il parle mieux de la cuisine de chez nous et surtout la réalise mieux que n’importe lequel de ces dandys médiatiques au vocabulaire court et aux idées reproductrices au mieux, jadis chefs, chefs de quoi ? on se le demande, évoluant dans des cuisines rutilantes, faites pour des caméras, où le paraître le dispute à l’illusion et l’usurpation, encensés par des critiques gastronomiques dont la seule compréhension de la restauration réside dans l’interprétation d’une addition qu’ils ne règlent pas toujours du reste et dont la maîtrise de la cuisine et des produits confinent à la consternation lorsqu’ils ou elles veulent bien se laisser approcher sur ce terrain-là. Des charlatans au service de “moyens” au mieux et de “médiocres” en général, la boucle est bouclée. Lui, Mikael sait de quoi il parle, doué, appliqué mais surtout curieux, l’excellence parfois facétieuse est son chemin et je ne saurais trop conseiller, même aux meilleurs, de l’observer et de s’en inspirer.
La recette de la mousse au chocolat… ça vient?