Also, just got back from a faaaantastic holiday in France (Paris, Nice and Saint Jean De Blaignac-a village in Bordeaux) We had the best meals, whether Google helped us pick a place to satisfy our Chinese food cravings (Buddha Bar-Paris) or randomly picking a place (the Iconic Cafe De Flore-Paris) and the must do (LaDuree) or then asking a random stranger for a dinner recommendation (in Monaco-Quai Des Artistes has the most incredible food-by which I mean the Caviar, Oysters, Risotto in Buerre Blanc variety).
In Blaignac, we stayed at the Chateau Courtebotte. The owner and our lovely hostess Isabelle, is a terrific baker and cook.We had the most divine foie gras and Panacotta and she baked brioche which..well which deserves to be called a brilliant piece of art.It was THAT GOOD.
She also shared her Vanilla Panacotta recipe which I made and force fed the Husband and Sister.
Vanilla Panacotta
Ingredients
600 ml Cream
1 1/4 sachet Gelatin
2 Vanilla Pods scraped or 2 1/2 Tsp Pure Vanilla Essence
100 Gms Sugar
Method
Mix the Gelatin with around 5 tbs of cold water.
In a deep vessel, warm the cream on slow flame and add the sugar. Keep stirring it and add the Vanilla Essence. Turn off the gas after about 7 minutes.Add the gelatin and gently mix it. Pour it in ramekins or whatever dish you want and let it cool completely. Put in the Fridge till it sets.
I served this with Gingerbread Caramel Peaches.
Ingredients
2 Peaches diced small.
1 Tbs Butter
1 Tsp Sugar
2 Tsps Cinnamon Powder
1 Tbs Caramel Syrup
1 Tbs Gingerbread Syrup
(I have the Monin syrups for both which I used)
Method
In a non-stick pan, melt the butter and add the sugar, till it bubbles on slow flame. Add the cinnamon powder and peaches and mix this well on high flame.Add both the Syrups and give it a good mix. If you find this too sweet, either you add less syrup or 1 tsp of lemon juice.Let it cook for about 7-8 minutes on slow flame, till the juice thickens and gets all syrupy-well just like the syrup.
I served it all cold since its so bloody hot out here. And we almost fooled ourselves into believing it was Christmas in a plate.
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| Not So Pretty-Fake Christmas In a Plate |
Ooo..the holiday sounds so good and pretty and all that good food.. and plus they make it all look so effortless! Have you seen Mimi thorisson's blog 'manger'?? if you haven't ..you'll like it.. its http://mimithorisson.com/
ReplyDeleteAhh.. and those peaches and stone fruits.. am waiting for the rains to feel human again and to cook/bake with them!! I like the idea of gingerbread syrup!! xx Sarvani.
PS -- Were the laduree macarons worth it?? :) I've never had them.. but just wondering...
Thank you love :) I'm checking out the blog right now!
DeleteYes Yes YES! They so were! I carried them back- 3 dozen of them, holding them close to me throughout my 15 hour journey back to the Bay and not a single one cracked! But even the Cafe is brilliant! we went there twice for breakfast- once for french toast with raspberry coulis and rose Chantilly cream and once for their famous eggs benedictine, I can't begin to tell you just how insanely good both were!