Category Gastronomy

Let’s try: Mini Pavlova Tiramisu

This looks just amazing, don’t you agree ? Here we have yet another choice of blending Tiramisu and Pavlova for what will turn out to be quite an easy delicious little recipe – we really have to try this out !


Serves 8
Meringue Ingredients:- 4 egg whites- 220g sugar- 1 soupspoon cornstarch (Maïzena)
Cream Ingredients:- 250g mascarpone- 25cl liquid whole cream- 3 soupspoons sugar- strong coffee – 16 sponge fingers 


Method: Separate the egg whites from the yokes. In a mixer bowl, beat the whites and add the sugar little by little, and the starch. The meringue must be firm and shiny. Place in an icing bag and make rosettes. Cook in a preheated oven at 120°C for 1h.10min. The meringues should be crunchy on the outside, and soft centered.

Cream: Place the mascarpone, cream and ...

Read More

‘Life’s great, cheese makes it even better’- direction: La Fromagerie

Few are those who resist the temptation ‘Cheese is milk’s leap to immortality’, a poetic and artistic regard! whatever way you choose to look at cheese, it’s quite obvious it has maintained an important role in our nutrition. La Fromagerie was my next step, entering that delicious world of tasty suggestions – temptations we allow ourselves to indulge in, with such pleasure. 

Julien Pedinielli opened La Fromagerie mid-July, 2018. He had previously studied at the Lycée Agricole in Sartène, and obtained a Bac Pro – his original idea was to work with nature but, his road would take an alternative turn...

Read More

Let’s try: Minestra di Brocciu (Brocciu Soup)

What is more welcoming in winter than a good, hot and healthy soup.It’s also possible using our ‘brocciu’ and in less than fifteen minutes !Here we go then, with a recipe for ‘Minestra di Brocciu’. 
Bon appetitu* 


Ingredients:

– 125g Brocciu-1 garlic clove- 1 oignon – 2 soupspoons oil – 125g vermicelli and/or dried breadsalt + pepper 


Method:

First of all you must add time to remove the salt from the brocciu, an hour beforehand by letting it steep in 1L of water, then cut into small pieces. Prepare the onion by cutting it finely. Brown in some olive oil, preferably in a large saucepan, adding 1L of water and salt and pepper. Bring the preparation to the boil, and add the garlic, vermicelli, bread and allow to cook on a low heat...

Read More

A suggestion for a seasonal dessert: Christmas Chestnut Log

It’s certainly time to start thinking of what you will serve over the festive season, so here’s an idea that may interest you !
A Christmas Chestnut Log – straight from Corsica

Ingredients for the sponge:                                                         
100g chestnut flour
5 eggs
100g sugar
1 packet vanilla sugar

Now for the chestnut cream :
150g chestnut cream
2 egg whites
20cl liquid cream
100g sugar
2 gelatine leaves
100g broken chestnuts

Syrup :
50g sugar
1 glass of water
lemon zests
1 glass eau-de-vie/brandy

Roll the cake. Take 2 large bowls, and in the 1st break 4 eggs, putting the yokes aside. Add sugar to the yokes (both sugars). Mix well until smooth. Add the remaining whole egg and remix...

Read More

Recipe Suggestion: Brocciu, Pear and Almond Tart – a winning trio

Brocciu, pear and almond tart                                            

Ingredients:                                                                                               

Pastry:                                                                                     
– 250g flour
– 150g almond powder
– 1 packet of baking powder
– 100g sugar
– 5cl olive oil
– 1 egg
– 2cl milk

For the filling:
– 5 pears
– 1/2 lemon juice
– 3cl eau de vie
– 20g sugar

For the cream:
– 300g brocciu
– 100g honey
– 2 eggs
– 1 grated lemon peel
– 150g flaked almonds

Method:

Mix flour, sugar and almond powder. In the centre, add olive oil and egg, and leave aside for around 20m.
Prepare the pears. Peel, rub with lemon and cut into quarters – sprinkle with the eau de vie and sugar.
Now, for the cream...

Read More