Cooking Recipe Preparation time
20 mn
Cooking Recipe Ingredients
• 5 oranges • 150 g of orange juice (env. 2 hurried oranges) • 150 g of wine white syrupy • 1/2 stick of cinnamon • 1/2 pod of vanilla • 3 cloves • 50 g of sugar • 6 leaves of gelatin |  |
Cooking recipe preparation instructions
Put wine to boil with the orange juice. Out of fire, add the cinnamon, vanilla and the cloves. Let infuse during 15 min.. Withdraw the aromatic elements and add sugar and gelatin. Withdraw the supreme of the oranges. Choose an oblong terrine. Pour a layer of frost in the bottom, cover then supreme with oranges (in the same way to the longest side). Alternate frozen and supreme, until the side of the terrine. Put to the refrigerator during 90 to 120 min., unmold then on the dish of service. You can keep a little syrup and can pour it around the terrine.
Restaurant
Name: | Le Moulin de Mougins |
Phone: | +33 4 93 75 78 24 |
Website: | www.moulin-mougins.com |
Address: | Quartier Notre-dame de Vie |
City: | Mougins |
Country: | Fr |
Overview: | "It’s the weekly Sunday family dinner, where Roger Vergé learned everything about the haute-cuisine from its aunt Celestine. He then goes to Paris, where he prepares at the famous "La Tour d’Argent" and the "Plazza". After spreading his knowledge of the French cuisine to Africa, Roger Vergé stops at the luxury hotel "Club a Cavaliere". Finally, Roger Vergé installs himself at the restaurant "Le Moulin de Mougins", where he proposes his "cuisine from the sun"." |
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