How Much Are Rolladen Shuters

mango mousse


2 ripe mangoes (it is very difficult to find good, if you are not sure best to avoid buying them, there are by Peck, but also cost € 10 each)
2 tablespoons of sugar cane

Cognac 1 teaspoon lemon juice 3 eggs

200 ml of fresh whipped cream

Cut mango in half, remove stones, put the pulp into a bowl and marinate it with a tablespoon of brown sugar, lemon juice and Cognac.

Separate the yolks from the whites. Whip the egg yolks with sugar until they become frothy and add the chopped mango puree. Whip the cream and the egg whites until stiff: incorporating both gentle mousse. Pour into a crystal bowl or in small cups dispensed. Allow to cool in the refrigerator for at least 12 hours. Just before serving, decorate with cat tongues.

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Bonet Piedmontese

240 g sugar 8 eggs

a liter of milk
8 amaretti
30 grams of cocoa
a glass of rum and amaretto
pods to decorate

Working with electric whisk the eggs and 190 grams of sugar. Meanwhile, bring to boil almost all the milk, by taking two spoons with which to dilute the cocoa powder. Add the milk to the eggs, add the amaretti powder, cocoa and rum.

Heat oven to 180 degrees. Caramelize the remaining sugar with a few tablespoons of water. Pour into eight pudding molds, or cocottine, and sprinkle the bottom and sides. Fair distribution of the mixture of milk and eggs. Place the molds, covered with a sheet of aluminum foil in a pan with two inches of water (this will cook the pudding in a water bath). Bake and keep an eye on that water to the boil. Leave in the oven about an hour and then cool completely before turning on dessert plates. Serve decorated with macaroons bonet, or waffles with chocolate sauce.

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Tête-à-tête for the persimmon


2 khaki
10 macaroons
a tablespoon of cognac
two wafers

Peel the persimmons (refrigerator cold) and pour the pulp into a blender to which you add 8 amaretti and a tablespoon of cognac. Blend vigorously and with the "smoother" make the cream and soft khaki uniform. Pour into two glass bowls and refrigerate. Decorate with remaining macaroons and waffles before serving. A chic and easy way to taste the sticky shit.

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Roast veal with chestnut cake


700 g of veal
100 g chestnuts, peeled and blanched carrot

a shallot

2 glasses of white wine a glass of water 2 sprigs of rosemary

a bay leaf

a tablespoon of butter a tablespoon of oil salt and pepper


Place the meat in a small ovenproof dish, pour over a glass of white wine and let it rest in refrigerator with rosemary and bay at least for an hour. Drain off the knob of the calf and tie with kitchen string in the form of a roast. Finely chopped shallots along with the end of the carrot (with a mixer is more convenient). In a roasting pan with cover heat the butter, oil, a teaspoon of salt and a sprinkling of pepper. Add meat and brown well on all sides. Add the rosemary and bay leaf, sprinkle with white wine and add a glass of water. Cook over heat for about an hour, stirring from time to Tano and checking that there is always an inch of liquid. Combine the chestnuts and cook for another hour. Remove from heat, let cool, slice the meat and cover with the sauce. Go in the oven before serving.