Workshops June 2022 !

Hamburger au foie gras, crème de cèpes et oignons caramélisés

Anko (azuki bean paste) tsubuan and koshian

Salmon Smørrebrød

Brussels sprouts, mushrooms with gorgonzola sauce and parmesan pecan crumble

Yaki Onigiri with spicy tuna

Banana, chocolate and peanut butter cake

Orange and lemon Galette des rois with Grand Marnier

Extra soft brioche with thangzhong

Navarin of lamb, honey, orange and Christmas spices

Baglama dried figs filled with foie gras

Spaghetti squash with gorgonzola sauce, pine nuts and hazelnuts

Contest ! A Kitchenaid food processor and 4 books to win!

Caramel shortbread

Demonic French Toast

Chocolate nut brioche

Chocolate Mochi

Crispy Chicken Chilli Burger

Buns at Thangzong

Chocolate and coffee truffle pie

Apricot Sorbet

by Bernard
this recette

Apricot Sorbet

This is a really delicious sorbet, especially when made with fresh seasonal apricots. This time I propose a recipe from Lenôtre, from the cult book "Make your ice creams and confectionery like Lenôtre". I have had this book since I was a child and it has always fascinated me! This recipe is very simple (like most sorbets) and does not require any otherworldly products (like trimoline, atomized glucose, superneutrose...).
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Cuisine Française
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Apricot Sorbet

This is a really delicious sorbet, especially when made with fresh seasonal apricots. This time I propose a recipe from Lenôtre, from the cult book "Make your ice creams and confectionery like Lenôtre". I have had this book since I was a child and it has always fascinated me! This recipe is very simple (like most sorbets) and does not require any otherworldly products (like trimoline, atomized glucose, superneutrose...).
No notes yet
Print Recipe Pin Recipe Add to Collection
Type de plat Dessert
Cuisine Française
Keyword Glace
Tried this recipe?Let us know how it was!
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