Terrine with orange : Chef Roger Verge, Easy Recipes
 
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Terrine with orange

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Restaurant: Le Moulin de Mougins

Chef: Roger Verge

Michelin Guide Ranking

2

Viewers Video Rating

Average Rating: 0/ 5 - 0 votes
 

Terrine with orange

Category:
Dessert Recipes on Video
Servings:
0 People
Cooking recipe time in minutes:
20
Cooking recipe Search Tags:
 Terrine with orange Terrine with with orange orange Terrine with orange with orange orange Terrine with orange
Recommended wine with the dish:
St Croîx du Mont
Difficulty level:
Easy
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 		How your dish looks like, following the step by step guide of the cooking recipe video
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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