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Exotic sand and ice in cardamome
Category: | Dessert Recipes on Video |
Servings: | 4 People |
Cooking recipe time in minutes: | 60 |
Cooking recipe Search Tags: |
Exotic sand and ice in cardamome Exotic sand sand and and ice ice in |
Recommended wine with the dish: | Vin de Paille 1996 Côtes du Jura de Alain labet |
Recommended Beer |  Leffe Blonde  |
Difficulty level: | Easy |
Cooking Recipe Preparation time
60 mn
Cooking Recipe Ingredients
Dough sanded: • 100 g of flour flower • 100 g of butter • 50 g of sugar freezes • 1 yellow d??.oeuf • 1 filing of twist of lemon • 1 grain of vanilla-flavored Cream-colored salt: • 1 dl of cream 35% • 4 yellow d??.oeufs • 30 g of sugar • 1 pod of vanilla Freezes to the cardamome: To see Damassine ice and to replace l??.alcool by crushed 4 green cardamome seeds and stakes to infuse 10 minutes in milk Furniture: • 4 disks of meringue to the coconut • 12 banana small discs dried • some cuttings of coconut cool • 12 kumkats crystallized • 4 fruits of the passion hollowed • 1 banana • the topping • 0,5 dl water • 50 g of sugar • 1/2 zest d??.orange • 1 juice d??.orange • 1 juice of lemon • 1 very mature banana |  |
Cooking recipe preparation instructions
Preparation of the dough sanded: Mix flour, butter and sugar freezes. Add all others ingredients and work, to really integrate all elements. Wrap under movie and let strengthen at the fridge, spread then to 3 mm and itemize 4 circles of 8 cm of diameter. Put to cook on plate buttered at the oven to 180 degrees. Reserve. Preparation of cream vanilla: Whiten the yellow egg with sugar, pour them then on milk hot vanille. Put back on fire and make bind until 86 degrees. Pass. Reserve to the cool. Preparation of the topping: Make cook l'eau and sugar with the d'orange zest, d'orange juice and the juice of lemon. Add the banana and put to cook once again. Mix. Finish and schooling: Spread a little cream
Restaurant
Name: | Hotel-Restaurant Georges W |
Phone: | +41(32)957 66 33 |
Website: | www.georges-wenger.ch |
Address: | "2, rue de la gare&qu |
City: | Le Noirmont |
Country: | Ch |
Overview: | "In the Jura region on an altitude of 3000 feet, the ancient train station hotel from Noirmont has become a must-do culinary stop and ideal place for relaxation and art de vivre, thanks to the charm and kindness of its proprietors. After his apprenticeship, Georges Wenger has worked with Alain Senderens in Paris and Hans Stucki in Basel, before opening his establishment "Hotel-Restaurant Georges Wenger" in 1981 with his spouse Andrea." |
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