Recipes from her book Encore.
10 mouthfuls of ingredients.
Rest: One night (lemon balm whipped cream).
Hardware. A round cookie cutter with a diameter of 5 cm.
No. 14 socket, grooved socket.
Puff pastry. See recipe on page 86.
Biscuits. 50 g soft butter.
60 grams of brown sugar.
60 grams of flour.
Mix the butter with the brown sugar, add the flour and spread a 2 mm thick crispy sheet between two sheets of parchment paper. Refrigerate for at least 30 minutes. Cut into discs with a diameter of 5 cm. Using a 14-gauge tip, cook a 5 cm diameter puff. Place a cookie pan on top of each puff. Preheat the oven to 240°C. Immediately place the puff tray in the oven and turn off the oven for 10 minutes. After 10 minutes, turn it back on at 160°C (without opening the door) and continue cooking for 25-30 minutes.
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Grandma Smith preserves.
7 Grandma Smith apples.
Peel, cored and cut 6 apples into medium pieces. Place them in a microwave-safe box and wrap them in plastic wrap. Cook the apples for 5 minutes until tender. Collect half of the apples and mix them finely into preserves. Stir with baked apples.
Cut the raw apples into chunks and add to the mixture.
Lemon balm sugar.
20 grams of brown sugar.
8-10 g fresh lemon balm leaves.
QS ascorbic acid or lemon juice.
Finely chop all ingredients in a mortar. Add to the apple compote and stir to combine.
Lemon balm whipped cream.
500 g of full-fat whipped cream.
20g fresh lemon balm leaves.
50 g powdered sugar.
Bring 1 of 3 of the cream to a boil. Add lemon balm, mix and cover and steep for 30 minutes. Place in a mixing bowl and refrigerate overnight. The next day, add the remaining 2 3 pieces of cream and powdered sugar to the infused cream and stir until whipped cream.
Tidy up. QS powdered sugar.
A few leaves of fresh lemon balm.
Cut the sprouts lengthwise into 2 pieces. Decorate the bottom of the puff with apple compote and cook the whipped cream on top with the grooved tip. Cover with a lid, sprinkle with powdered sugar and garnish with a few small leaves of fresh lemon balm.
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