How To make a healthy sorbet.

Sorbet is a dessert very easy to make and low in calorie

Fruit sorbet is a refreshing dessert that reminds you of the breezy, carefree days of Summer

It is light eating, and makes you feel guilt free while enjoying its taste.

ingredients

  • 250 g of water
  • 125g of sugar
  • 500g  of fresh Fruits (mango, raspberry, apricot, lemon, strawberry, kiwwis ) Puree
  • 1 Lemon Juice strained (optional)

1 Mix water and sugar in  saucepan.

2 Bring sugar water to a boil.

3Let simmer for 15 Minutes.

4Put the fruit puree in your blender or food processor and puree them.

5 Mix fuit puree with  cold sugar syrup and lemon juice

6Pour mixture into an ice cream machine and make sorbet using manufacturer’s instructions

Tips

if you don’t have any ice cream machine,  freeze the sorbet for several hours or overnight, Blend with  food processor and you will get a nice sorbet
enjoy
Bertrand Munier
bertrand munier

What about baking a cake for Mother’s Day! The lady’s cake is always a strawberry cake!

Mother’s  Day is just around the corner and I know that the strawberry cake is always the girls & lady’s favourite cake.

Baking a cake for your mum or your wife is always the best present you can do for Mother’s  day celebration. However. if you don’t have any knowledge on how to bake one, just buy one! 

This fresh strawberry cake is perfect for any holiday, but it’s also perfect  to celebrate any Spring and summer day

My recipe is very easy to make for anybody with a little knowledge of baking. This strawberry and cream sponge cake is essentially a French light genoise sponge cake filled  with fresh strawberries, vanilla chantilly cream and fresh strawberry coulis (optional)  The making of the French genoise cake is not as daunting as most people might think, all you have to do is to follow a few simple sponge cake making tips outlined below and watch your cake rise as light as a feather.

The french genoise recipe 

For the génoise sponge

250g/9oz caster sugar

8 medium free-range eggs

250g/9oz plain flour

50g/1¾oz butter, melted

Preheat the oven to 180C/185c Fan/Gas 4. Grease and line two 22cm/9in round cake tins.

For the génoise sponge, place the sugar and eggs into a large bowl and whisk with an electric whisk until thick and pale.

Gently fold in the flour and melted butter until smooth.

Bake for 30–40  minutes, or until the cakes are risen and springy to the touch. Remove from the oven and set aside to cool. When cool enough to handle, turn out on to a wire rack to cool completely.

method to build the cake 

1/ Place a 20-22cm/8-10in stainless steel ring onto the flan case and use it to cut through, discarding the outer rim of sponge. Cut the flan in half horizontally so you end up with two thin layers.

2/Place the steel ring onto a large, flat serving plate. Place one of the sponge layers inside and press down lightly. 

3/Place the double cream in a bowl with the vanilla bean from the pod, and the caster sugar. Whip until semi-firm peaks form when the whisk is removed.

4 Line the ring with the large strawberry halves with some fresh strawberry coulis . – reserve the rest of the strawberries.

5 Carefully spoon the whipped cream into the centre of the flan and spread out gently to fill the whole mould – adding as much cream as necessary to cover to the top of the strawberries. Place the remaining flan case on top and press down lightly and cover the top of the ring with whipped cream.

6  Remove the ring by carefully warming the edges with a hot cloth and lifting it straight upwards.

Carefully heat a metal skewer over a direct flame until very hot (use oven gloves). Use the hot skewer to score the top of the cake with lines to create a diamond pattern.

Now is time to be creative and you can use a piping bag for the decoration and garnish with a fresh strawberry, you can use the remaining vanilla pod for the decoration.

enjoy

Chef Bertrand Munier

The French Beignets Recipe, a French classic to share with family and friends

What is a beignet?

The beignet is a French -style, square donut, decked in powdered sugar. And it is delicious! Beignet means fried dough in French and is similar to fritter in English.

Beignets originate from France and, depending on the region, can be prepared  in many different ways, hence carrying a variety of names: bugnes, merveilles, oreillettes, corchevets, vautes, etc.

My beignet  recipe is so easy to make and you can enjoy it with so many different dips flavour, cinnamon, chocolate or raspberry Jam .

Ingredients

Serves: 12

• 125ml water

• 1 tablespoon yeast

• 50g butter or lard

• 100g caster sugar

• 1 teaspoon salt

• 250ml boiling water

• 250ml evaporated milk

• 2 eggs, beaten

• 950g plain flour

• 1L vegetable oil for frying

• 125g icing sugar for dusting

Preparation method

Prep: 30 mins | Cook: 30 mins

1.Pour 125ml room temperature water into a small bowl. Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve.

2.Combine the butter or lard, sugar and salt in a large bowl. Pour the boiling water over the butter mixture and then stir in the evaporated milk. Wait for the mixture to cool down until it is lukewarm. Then, add the yeast and water mixture and beaten eggs.

3.Slowly mix in the flour until the dough forms a ball. Cover the dough with clingfilm and refrigerate for 30 minutes to 1 hour.

4.Working with a small portion (a little larger than a baseball) at a time, roll out the dough 3mm thick. Cut the rolled out dough into strips 5 to 8cm wide, then cut again in the opposite direction and at an angle, making diamond shapes.

5.Heat your oil for frying in a deep and wide, heavy-bottomed frying pan over medium-high heat to 180 degrees C.

6.Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove onto a rack with kitchen roll underneath and allow to cool until you can handle them. Place in a clean paper bag with icing sugar and shake gently until covered generously or, use a sifter to dust the beignets with powdered sugar.

enjoy!! Also see selection of my delicious Desserts https://www.bertrandmunier.co.uk/online_shop/desserts/dessert 

Chef Bertrand Munier

Paris-Brest Recipe, The French Plaisir …..

 The  Paris-Brest

History

The pastry was created in 1891 to commemorate the Paris-Brest-Paris bicycle race. Its circular shape is representative of a wheel. It became popular with riders on the Paris-Brest cycle race, partly because of its energy-giving high calorific value, and is now found in patisserie all over France

Recipe 

Choux pastry:
Quarter liter of water
200 g flour
100g butter
A pinch of salt
4 whole eggs
Praline butter cream:
8 egg yolks
250 g of sugar
250 g of softened butter
120g of  praline paste
finish:
100 g sliced almonds
50 g icing sugar
1 egg yolk (gilding)
Paris-Brest - 1

To make this recipe the Paris-Brest, first prepare all the ingredients.

Paris-Brest - 2

Place water, butter and salt in a saucepan on the fire.

Paris-Brest - 3

 boil it .

Paris-Brest - 4

Remove from heat and add the flour all at once.

Paris-Brest - 5

mix all

Paris-Brest - 6

stirring with a wooden spatula, until it pulls away from sides of the pan and it forms a ball.

Paris-Brest - 7

Cool 5 minutes. Add eggs 1 by 1 …

Paris-Brest - 8 mix it
Paris-Brest - 9 Add remaining eggs 1by 1.
Paris-Brest - 10 choux pastry is ready
Paris-Brest - 11
Fill a pastry bag with a choux pastry.
Paris-Brest - 12

Lay the puff pastry as a crown.

Paris-Brest - 13

Have two strings of dough side by side …

Paris-Brest - 14  then a third on the top
Paris-Brest - 15 three lay
Paris-Brest - 16

Brown surface with egg yolk, using a brush.

Paris-Brest - 17

Sprinkle a few slivered almonds …

Paris-Brest - 18 … over the entire top .
Paris-Brest - 19
Backe at  (180°C – 356°F) 30 minutes
Paris-Brest - 20 The dough will rise and brown.
Paris-Brest - 21 cool the crown
Paris-Brest - 22

Mix sugar with a little water.

Paris-Brest - 23

Bring to a boil and cook until 121 ° C. Using a probe thermometer

Paris-Brest - 24 Put the yolks in mixer bowl. When the sugar is cooked pour it gently at low speed mixer to the egg yolks. Make sure the yolks are at room temperature.
Paris-Brest - 25

When the sugar is fully incorporated into the egg yolks beat until completely cooled high speed mixer.

Paris-Brest - 26
Make the preparation cooled ….
Paris-Brest - 27

Gradually incorporate … the butter .

Paris-Brest - 28  Stir in the last praline paste. The amount will depend on the intensity of flavor that you want.
Paris-Brest - 29 Using a knife saw, divide the crown in two
Paris-Brest - 30

fill up the piping bag with praline cream

Paris-Brest - 31 Fill it at Half
Paris-Brest - 32 Decorate the botton crown
Paris-Brest - 33 decoration is finish!
Paris-Brest - 34 add the top
Paris-Brest - 35 the finish touch. icing sugar !leave it for 4 hours in the fridge before to serve .Bon appetitBertrand Munier

www.bertrandmunier.com

 

Basil ice Cream, The perfect flavour of sweetness..

All about a nice dessert Let share my recipe for Basil ice Cream !!

Ingredients

  • 150g fresh basil leaves and stalks
  • 120g caster sugar
  • 4 medium egg yolks
  • 250ml full cream milk
  • 150ml pot double cream
  • Raspberries and extra basil leaves, to garnish

How to make basil ice cream

1. Put the basil and the sugar into a small food processor and whiz until the basil is finely chopped and the sugar turns bright green.

2. Whisk the egg yolks with the basil flavoured sugar in a bowl until thick and creamy.

3. Warm the milk then whisk it into the egg mixture. Strain the mixture back into the pan and cook over a low heat, stirring until it is thick enough to coat the back of a wooden spoon. Do not let it boil. Pour into a chilled bowl and leave to cool.

4. When this custard is cold, whip the cream and fold it in. Pour the mixture into an ice cream maker and follow the instructions. If you don’t have an ice cream maker, Tips!
if you don’t have any ice cream machine, freeze the ice cream for several hours or overnight, Blend with food processor and you will get a nice ice cream

5. Take the container out of the freezer and put into the fridge for 10-15 minutes before serving, to let it soften.

Now, Enjoy your dessert with a nice roasted figs with your basil ice crean with raspberry coulis !

Wash the video

Bon Appetit,

The Best British Classic, The Christmas Pudding

History and Tradition of Christmas Pudding

Does your Christmas dinner include a Christmas Pudding? If you lived in England, the absence of this delectable dessert from the holiday table would raise a few eyebrows. The pudding is the most special part of the meal, although families alter the way it’s cooked and presented to create their own unique traditions. Originally the Christmas Pudding was referred to as hakin because of its multitude of ingredients.

In 1714, King George I re-established pudding as part of the Christmas feast even though the Quakers strongly objected. Meat was eliminated from the recipe in the 17th century in favor of more sweets, and people began sprinkling it with brandy and setting it aflame when serving it to their guests. The Christmas pudding was not a tradition in England until it was introduced to the Victorians by Prince Albert. By this time the pudding looked and tasted as it does today. The traditional cooking time takes about eight hours, with preparation taking even longer due to extensive marinating. The longer the fruit is marinated in brandy, cider, or both, the better it tastes and this could take weeks!

Ingredients

225g/8oz golden caster sugar
225g/8oz vegetarian suet
340g/12oz sultanas
340g/12oz raisins
225g/8oz currants
110g/4oz candied peel, chopped
110g/4oz plain flour
110g/4oz fresh white breadcrumbs
55g/2oz flaked almonds
1 lemon, zest only
5 eggs, beaten
1 evel tsp ground cinnamon
1 level tsp mixed spice
5g/1 level tsp freshly grated nutmeg
pinch of salt
150ml/5fl oz brandy or rum
Method

1. Lightly grease 4x600ml/1 pint or 2×1.2 litre/2 pint pudding basins.
2. Mix together all the dry ingredients.
3. Stir in the eggs and brandy and mix well.
4. Spoon the mix into basins. Put a circle of baking parchment and foil over the top of each basin and tie securely with string. Make a string handle from one side of the basin to the other so it is easier to pick the basin out of the pan after cooking.
5. Put the basins in a large steamer of boiling water and cover with a lid. Boil for 5-6 hours, topping the boiling water up from time to time, if necessary. If you do not have a steamer, put the basins in a large pan on inverted saucers on the base. Pour in boiling water to come a third of the way up the sides of the pudding bowls. Cover and steam as before.
6. Cool. Change the baking parchment and foil covers for fresh ones and tie up as before. Store in a cool cupboard until Christmas Day.
7. To serve: steam for 2 hours and serve with brandy butter, rum sauce, cream or homemade custard.
Bon appetit
Bertrand Munier

Home Party! Spring and Summer Menu!

New Carte Spring an Summer 2011

Ideal party delivery is designed to make your life easier and we’re passionate about making our food with the best fresh ingredients . That’s why all our recipes are created by Bertrand Munier.

Delicious Canapes selection to a superb dinner party have all been designed for you by Bertrand Munier to suit every taste. Most of dishes are easy to eat or easy to heat so you can enjoy your Party with less stress. We only use the freshest local ingredients with no additives or preservatives for our freshly prepared dishes.

new carte delivery summer 2011

Planning a dinner or a party?

You can order food online or by phone. Our catering service is perfect for office lunches, dinners, canapes cocktail and buffet, we’ll even deliver direct to your workplace

.

www.bertrandmunier.co.uk

Macarons Recipe, French delice!!

Recipe very easy to make macarons


INGREDIENTS

480g icing sugar

280g ground almonds

7 egg whites

A few drops of flavoured food colouring such as strawberry

METHOD   1. Preheat the oven to 180C. 2. Mix the icing sugar and ground almonds in a food processor until you have a fine powder. Sift to remove any lumps. 3. Beat the egg whites, adding the food colouring as you go. Quickly and carefully add the almond-sugar mixture. 4. With a wooden spoon, mix from the centre of the bowl outwards, turning the container as you go. You want to achieve a smooth, lightly coloured mixture. 5. Using a piping bag with a centimetre-wide nozzle, pipe three centimetre-wide macaroons onto a baking tray lined with greaseproof paper. 6. Cook for eight to nine minutes, leaving the door of the oven slightly ajar. 7. Remove the macaroons from the oven. Pour a little water between the baking tray and the greaseproof paper – this makes the macaroons easier to lift off when they have cooled. 8. Sandwich the macaroons using marmalade, raspberry jam or whipped cream to serve.     TIP: Leave the finished macaroons for 24 hours in the fridge. This allows the flavours and texture to develop and intensify   any Problem , send me a email chef@bertrandmunier.com   a bientot bertrand