marie

  1. E

    Foie Gras Mousse

    21 oz foie gras - tamiser 6 eggs 2 Tbsp cream s&p, nutmeg =Mix together, bain marie in dariole molds. 250F 20 minutes, let rest 10 mins
  2. E

    Creme Brulee Mango

    6 yolks 4 eggs 15 oz mango puree juice 2 lemons - 3 c cream 9 oz sugar =300F bain marie
Top