Recipe from « Le Jardin de l’Abbaye » restaurant to taste « Songe d’une nuit d’été »
"Songe d’une Nuit d’Eté" offers a nice nose of dried fruits (apricot, fig) that match with the greedy notes of almond. The sweetness of the chocolate, raised by the lemon, highlight the tenderness of the wine and its delicate acidity for a fresh and dynamic pairing. The Chef
Ingredients for 12 people :
CARAMEL CHOCOLATE CREAMY
Recipe of Genoa bread
Mix the white almond with 3 eggs, add the melted butter and the scraped vanilla.
Beat the 6 whole eggs firmly.
Mix the two mixtures by incorporating the flour, the baking powder and the lemon zest.
Bake in a 5mm baking pan at 160°C for 12 minutes.
Recipe of creamy caramel chocolate
Cook the caramel sugar, decant with the milk and the cream brought to a boil.
Pour over the yolks and cook at 85°C.
Pour over the chocolate, emulsify and set aside for 24 hours.
Recipe of creamy lemon
Boil the lemon pulp.
Pour over the blanched eggs with sugar, cook over low heat for 5 minutes, stirring constantly.
Let cool at 40°C, add the gelatin then the butter, vanilla and the lemon zest.
Put in the fridge for 24H.