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Virgin plum oil. Recipes and tips. Spring 2010.

Virgin plum oil. Recipes and tips. Spring 2010.

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  • 1. SPRING 2010
  • 2. Table of contents Muffin 3. Chocolate 49. Duck 57. Milk 51. Coffee 25. Gala apple 5. CarrotCauliflower 29. 71. Pumpkin 7. Char 61. Pepper 11. Avocado 41. Trout 53. Mirabelle 13. Broccoli 31. Pear 9. Strawberry 21. Asparagus 33. Lobster 65. Citron 15. egg 35. Pineapple 45. Fig 73. Spinach 17. Rice 23. Yoghurt 64. Mushroom 27. Fuji 47. Beer 35. Apricot 43. Tomato 19. Cornstarch 67. Cherry 39. Potato 63.
  • 3. Muffin 80 g Chestnut flour , 80 g wheat flour , 1/2 tsp baking powder , 120 g coar- sely chopped walnuts , 1 apple , 1 beaten egg, 150 ml milk concentrate , 150 ml water, 2 tbsp virgin plum oil
  • 4. Preheat the oven to 180°C. Peel off the apple and slice it into small cubes. Mix chestnut flour and baking powder in a large mixing bowl. Add the chopped walnuts and the apple cubes with the flour mixture. Mix together egg, milk and water. Add virgin plum oil. Add to flour , walnut, apple mixture and stir until blended. Pour into greased muffin moulds and bake for 30 minutes.
  • 5. Royal gala apple tart 4 parts 400 g de pastry paste, 400 g Royal Gala apples, 50 g butter, 4 balls vanilla ice cream, virgin plum oil , cinnamon
  • 6. Make 4 rounds (15 cm diameter) with the pastry. Peel and cut apples into slices: Place the apples on each tart shell, leaving a small lip around. Brush the peeled apples with melted butter. Put a pinch of cinnamon. Bake at 210 °C for 10 to 12 minutes. Place each tart on a plate, add a scoop of vanilla ice cream in the centre and 4 to 6 drops of plum oil on the ice cream. Enjoy
  • 7. Pumpkin tart 4 parts 1 pastry roll, 800 g of peeled pumpkin, 30g of grated parmesan, 1 tbsp fresh thyme leaves, 1 white egg, 1 tbsp of virgin plum oil.
  • 8. Place the dough in its paper in a 22 cm diameter mould. Cover with a second sheet of paper, then with 1 layer of dried vegetables well up against the edges. Prick the dough through the paper. Place for at least 10 minutes in the re- frigerator meanwhile, preheat the oven to 180 ° C (th. 4). Bake for 10 minutes. Remove vegetables and paper, gene- rously brush the bottom the tart with white egg, bake again for 3 min. Peel the pumpkin and cut it into small cubes. Put them in a large saucepan with 2 dl water. Salt. Cook for 10 minutes. When the cubes are tender, remove the lid and leave to cook until the water evaporate. When the dice begins to undo, remove from heat. Leave to cool. Add Parmesan , 1 / 4 of the thyme leaves and pepper well with black pepper mill. Sow the rest of the thyme over crust. Spread the pumpkin. Bake 5 min. Remove from oven, wait 2-3 minutes, gently brush with plum oil. Enjoy.
  • 9. Pear cake 6 serves 8 small Alexandrine pears, 150g flour, 100g sugar, 2 eggs, 10 cl of milk, 3 tbsp of plum oil, 2 tsp of baking powder, salt
  • 10. In a bowl, put together eggs, sugar and a pinch of salt. Mix until the paste makes a "ribbon". Stir in flour, baking powder, mix with milk and plum oil. Grease and flour a baking pan. Pour half of the preparation. Place pears, peeled and chopped. Cover with the remaining paste. Bake in oven thermostat 8 for 40 min. Leave to cool and turn out the cake.
  • 11. Peppers stuffed with plum oil flavoured rice Serves 8 1 kg of red peppers (medium size) 1 / 2 kg onion, 500 grams of rice 1 cup olive oil, 1 tsp cinnamon, 1 tsp spice, 1 tsp dried mint, 1 tsp concentrated tomato, 1 tsp sugar, salt, 1 tbsp pine nuts, 1 tbsp raisins
  • 12. Chop onions and fry in 1 / 2 cup of oil with pine nuts. When the pine nuts turn golden, add the washed and drai- ned rice. Add spices, mint, tomato concentrate, sugar and salt. Stir over low heat until the rice becomes transparent. Add a glass of water, cover and simmer for ten minutes. Turn off heat and let the rice swell further 5-7 minutes and perfume with plum oil. Wash peppers, cut the caps and remove the seeds. Stuff them with rice, put a slice of tomato on top and arrange the peppers upright in a dish on top. Pour the equivalent of a glass of water. Bring to a boil, reduce heat and cook for 20 to 25 mi- nutes. You should lways make sure that some water re- mains at the bottom. Serve warm or cold.
  • 13. Mirabelle plums souffle cake For 12 Muffins type moulds: 50 Mirabelle plums, 1 tin of condensed milk, 2 eggs, 120 g flour, 5 g dehydrated yeast, 20 cl milk 2 tbsp plum seed oil
  • 14. Wash the mirabelle plums, wipe them and pit them. Mix all the ingredients, finishing with plum seed oil. Fill one third of each mould with the paste and add four mirabelle plums on the top. Repeat the operation with the other moulds. Bake for 20 minutes at 190°.
  • 15. Brioche with candied citron pieces and plum oil For a big pastry mould 30 g whole milk , 20 g plum seed oil , 2 tsp dehydrated yeast , 200 g flour (T45 or pastry type) , 1 pinch of salt, 25 g sugar , 130 g eggs , 200 g butter in small cubes , 2 tbsp of floured and preserved lemon
  • 16. Put the flour , salt and sugar in a big bowl, add 1/3 of the eggs then the yeast diluted in milk and plum seed oil. Knead and add the rest of the eggs. Continue kneading until dough is smooth and elastic. Slowly incorporate butter and the chopped lemon. Knead until they are thoroughly mixed. Surround the paste with a plastic film and leave to rest for 1h30 at ambient tempe- rature. Beat down the paste, divide it into 4 parts and put them side by side in a pastry mould. Brush with egg-wash and leave to rest 30 min. Brush with egg-wash again, decorate by slicing the sur- face with a fork and bake for 20 min at 200°.
  • 17. Plum oil flavoured spinach salad For the sauce: 80 ml Orange juice, 1 tbsp red wine vinegar , 2 tbsp virgin plum oil, 1 tables- poon dijon mustard, Salt and Pepper. 225 g fresh Spinach (Baby spinach), 1 radicchio (cut into bite-sized pieces) , 1 bunch of radishes (sliced), 1 small ripe Mango (diced), 1 mid-size Avocado (cut into rounds).
  • 18. For the salad sauce: Mix thoroughly Orange juice, vinegar, plum seed oil, mustard, salt and pepper in a small dish. Before serving spinach, put radicchio, sliced radishes and mangos pieces in a salad bowl and mix with the sauce. Decorate each salad portion with avocado slices.
  • 19. Fresh Red bell pepper puree 4 big size red sweet peppers, 1 red tomato , 1 eggplant , 1 cup of plum oil , 30 ml muscatel wine , 4 bunches of parsley, 2 garlic cloves, salt , white grounded pepper
  • 20. Steam the bell pepper and eggplant (do not peel) for 20 mi- nutes. Wash the tomato and steam it until its skin peels off. Remove the skin, the juice inside tomato and tomato seeds. Steam garlic cloves for 1 minute. Peel the eggplant and the bell pepper. Remove white fila- ments inside the bell pepper. Put both the eggplant and the bell pepper in a bowl and mix with a blender until the paste becomes homogeneous and creamy. Add plum oil spoon by spoon and beat until you obtain an emulsion. Add muscatel wine, garlic and finely cut parsley. Firmly beat for one minute.Cut tomato into tiny squares and add them to the bell pepper purée. Put the purée in a bowl. Cover with a transparent foiler and put into the fridge for a minimum of 12 hours. Serve fresh in soup plates.
  • 21. Salad of tomatoes and strawberries Basil, virgin plum oil and balsamic vinegar 4 serves 8 tomatoes, 16 strawberries, 8 tbsp of virgin plum oil , 2 tbsp of balsamic vinegar, 16 fresh basil leaves, salt
  • 22. Clean tomatoes and strawberries in fresh water. Remove tomato peduncles and cut each tomato into 8 pieces. Proceed the same with strawberries. Elaborate a dressing by mixing virgin plum oil with balsamic vinegar. Flavour the tomatoes and the strawberries with the dres- sing . Add some salt and decorate with basil leaves.
  • 23. Riz au lait 300 g round rice, 2 litres of whole milk, 3 tbsp cornstarch, 200 g sugar, 6 tsp plum oil
  • 24. The day before: in a large bowl, soak the rice in 5 dl milk. Cover with plastic wrap and refrigerate overnight. The next day, drain the rice and preserve the milk. In a large saucepan, add the preserved milk to the remaining milk. Bring to a boil and stir so that starch does not stick to the bottom of the pan. Add drained rice, not rinsed. Wait until the boil resumes, then reduce heat to low. Continue cooking 15 minutes, often stirring. Stir in sugar and mix. Add cornstarch previously dissolved in a little water. Turn until the milk thickens. Remove from heat, and pour plum oil. Stir well. Transfer the rice pudding into a serving dish of your choice. Cover with a thin plastic film and leave to cool. Decorate with almonds and red berries.
  • 25. Caramel Bonbon 125 g coffee powder (Espresso), 500 ml boiled Mineral water, 1000 g brown sugar powder , some plum oil , 125 g roasted peanuts
  • 26. Pour the coffee powder in hot mineral water until it boils. Remove from the fire and leave to rest a few mi- nutes. Simmer. Put sugar in a big saucepan and pour over the expresso mixture. Cook over low heat until the sugar is dissolved and the mixture becomes thick and syrupy. Oil a ceramic plate with plum oil and pour the caramel in- side. Leave to rest until it is cool enough to handle but still malleable. Divide the caramel with an oiled (Plum oil) knife.
  • 27. Green olive paste 400 g green olives pitted, 25 g mushrooms, 4 tbsp plum oil, 1/2 confit lemon, bread slices.
  • 28. Rinse mushrooms and soak them in cold water for at least 1 hour. Slice confit lemon in small squares. Puré the mushrooms, olives and confit lemon in a mixer. Gradually add plum oil until the paste becomes consis- tent. Put the paste in a closed box and keep it in the fridge for one hour. Spread on sliced toasted bread. You can also eat the green olive paste with a potato salad.
  • 29. Cauliflower cream 1 cauliflower, around 1 kg. 300 g potatoes (Binje variety) 1.2 litre water or vegetable stock. 2 leeks, trimmed. 1 tbsp butter Sea salt and pepper. 2 tbsp plum oil. Grated nutmeg, 1 tbsp finely chopped parsley, 1 tbsp finely snipped chives
  • 30. Cut the cauliflower into small florets. Peel and dice po- tatoes. Bring the water or stock to the boil, salt it well and cook the potato and cauliflower for 15 minutes. Trim the leeks and finely slice them. Melt the butter in a frying pan and gently cook the leeks until softened. Tip the leeks into the cauliflower and potato mixture and simmer for 5 minutes. Use a potato masher to crush the vegetables in the pan, or purée half the soup in a blender and return to the pan. Simmer gently for 5 minutes. Add plum oil and nut- meg, stirring gently. Taste for salt and pepper, scatter with parsley and chives, and serve.
  • 31. Broccoli cream Serves : 4 60 minutes + maceration 1 broccoli + broccoli baby leaves , 2 diced potatoes , 1 onion , 2 dl of liquid cream , 1 garlic clove , 2 tbsp Plum oil , Pepper , Salt
  • 32. Wash the broccoli and cut it into pieces. Keep one branch for the decoration. Peel and dice onion and garlic clove. Fry lightly the onion to low fire for 5 minutes with two spoonfuls of butter. Add minced garlic and onion and cook 2 minutes . Add broccoli and diced potatoes. Add 1 litre of water. Salt. Cook for 35 minutes. Mix in a blender until it is creamy. Add liquid cream. Season to fit your taste and boil 5 mi- nutes maximum. Cook the broccoli baby leaves in boiling water for 8 mi- nutes. Remove and reserve. Perfume your cream while it is still hot with two tbsp of plum oil. Decorate with the broccoli baby leaves.
  • 33. Asparagus soup 1 handful of green asparagus, 50 gr., almonds, 2 slices of hard bread, 2 garlic cloves, 1.5 litre of chicken broth, ground pepper, 50 cc. plum oil.
  • 34. Preparation: In a frying pan , fry the asparagus. Reserve. In the same oil fry bare garlic, almonds and bread, until a little gilded. Reserve with the oil. Peels the hardest parts of the stem of the asparagus, rejecting the hardest part of the base. Cut in pieces and punt to cook in the chicken broth, about 25 minutes covered, until they are very tier to us. Crushes garlic, the almonds and the fried bread, with a little broth or water, using the beater, until the result becomes very fine. Add this mixture to the pot with the broth and the pieces of asparagus and crush again until the cream becomes smooth. Put on the verge, salt and pepper. Boil and add the fried ends of asparagus. Reserve. Serve warm with costrones of fried bread.
  • 35. Fragrant herbs sauce on boiled eggs French Bread (leftover), one large white onion with its greenery; one shallot; one flat bunch of parsley; one chive bouquet; three basil branches; six hard-boiled eggs; one tbsp plum oil; one tbsp water; salt; one tbsp ground pepper
  • 36. Soak the bread in water; Peel and chop finely onion and shallot; Chop coarsely green of onion. Thin out the leaves of the basil and parsley and keep some leaves to de- corate eggs. Chop chive. Dry the bread carefully and put it in a blender with the onion, the shallot, the parsley, the basil and the chive. Add salt and pepper. Blend with the machine. Add plum oil and one tbsp of water. Mix again. Napper on hard-boiled eggs.
  • 37. Plum oil pancake 250 g flour, 4 Eggs, 3 Tbsp virgin plum oil, 1/4 L beer , 1/4 L water , salt , 3 Tbsp Brandy , vanilla flavoured sugar
  • 38. Mix flour, eggs, beer, water and salt in a big bowl. Leave to rest for two hours at ambient temperature. Add 3 Tbsp of water in the paste and bake your pancakes in a buttered fry pan. When a pancake is ready, brush its surface with some vir- gin plum oil while it is still hot and immediately sprinkle with vanilla flavoured sugar.
  • 39. Cherry soup 750 g Cherries stoned, 40 g Unsalted butter, 1 tea spoon corn flour, 2 tbsp sugar, 750 cl Water , half tea spoon Salt, 1 Small Cinnamon stick, 1 Baguette and butter, 2 tbsp whipping cream, 4 tsp plum oil
  • 40. Melt butter in saucepan. Add cornflour and blend. Add water. Slowly whisk till all is well blended. Add cherries, cinnamon, sugar and salt. Bring to the boil. Simmer for 20 minutes. Meanwhile prepare your almond cream by mixing 2 tablespoon of whipping cream with 4 teaspoon of plum oil. Serve with a drizzle of plum oil flavoured cream over the soup.
  • 41. Langoustines, avocado slices, herring eggs and virgin plum oil 4 Serves - 100 g raw langoustines (or shrimps) - 170 g herring eggs - 20 cl olive oil - 300 g fresh cream - 200 g avocados + 2 avocado fruits - 1 lemon - Some virgin plum oil
  • 42. Mix the shrimps with 70 g of herring eggs and 20 g of olive oil. Strain and add 100 g whipped cream. • Mix 200 g of avocados purée with the juice of one lemon. Add 200 g whipped cream. Cut the rest of avocados into flat disk shape. Dress in a transparent glass adding first shrimps then avocado disks then the avocado cream. Decorate with herring eggs.
  • 43. Gastrique of apricots sauteed in plum oil and raisins 300 g Bergeron apricots, quartered. 100 g seedless Muscat raisin, 60 g aca- cia honey, 30 g chopped shallots. 1 tbsp plum seed oil, 1 bsp sweet vinegar, 2 tbsp of orange juice. Salt and freshly ground pepper. A bit of sweet vinegar
  • 44. Brown the shallots in plum oil. Once golden, add honey and simmer. De-glaze with orange juice and vinegar. In a sauce- pan, lightly fry apricots and raisins with the reduction until syrupy. De-glaze with a bit of sweet vinegar. Add salt and pepper. Keep warm.
  • 45. Fruit crumble 1 pineapple, 3 apples, lemon juice, 150 g flour, 150 g sugar cane, 20 g almond powder , 60 g margarin or cooking butter , 1 tbsp virgin plum oil
  • 46. Slice the fruits in cubes and put them in an oven plate. Sprinkle with lemon juice. Preheat your oven to 200°C Mix up flour, sugar, and almond powder into sand. Add marga- rine and plum oil, mix with fingers , sprinkle on fruits and heat in oven for 30 min.
  • 47. Apple juice vinaigrette 2 kg of apples, virgin plum oil, a pinch of salt
  • 48. Wash your apples and wipe them. Use a fruit centrifuge to extract 600 g of apple juice . Reduce the juice by boiling it lightly to 200 g. Leave to cold. Add virgin plum seed oil and vigorously beat. A Pinch of salt. Adjust ingredients (salt and virgin plum oil) if neces- sary for a light and fruity mixture. Use the dressing with shrimp, fried fish, lobster or avo- cado.
  • 49. Chocolate mousse 4 serves: 200 g chopped bittersweet chocolate, 4 eggs (separated) , 2 bags of vanilla bags, 1 tbsp fresh cream, 1 tbsp virgin plum seed oil, 1 pinch of salt
  • 50. Put chocolate in a bowl set over simmering water. Heat gently, stirring occasionally, until chocolate is melted. Remove the chocolate from the heat and whisk in virgin plum oil. Mix again. In a medium heatproof bowl, whisk together the egg yolks and vanilla sugar until the mixture is thick. Whisk the chocolate mixture into the yolks. Set aside. In a bowl , beat the egg whites and salt until soft peaks form. Fold about 1⁄4 of the whites into the chocolate mixture until well combined. Very gently fold in the remaining whites, mixing only until no white streaks appear. Put the mousse in 4 bowls, tent with plastic wrap and chill 4 hours. Serve with fresh cream
  • 51. Bastard cream 3 egg yolks, 25 cl fresh cream , a dash of virgin plum oil , a pinch of finely ground tonka bean
  • 52. Beat eggs and sugar. Add cold fresh cream and put them in a saucepan. Slowly heat until your mixture reaches 85°. Then add virgin plum oil drip by drip until you achieve a ba- lanced taste. Add a pinch of tonka bean to support the almondy, bitter almond like notes of virgin plum oil. Pour into two glasses. Wait one hour before putting them in the fridge. Leave to cool 45 minutes...
  • 53. Trout filet marinated in virgin plum oil and saffron 1 Trout, Olive Oil, Saffron, Virgin plum oil, Bacon, Beets, Endive, Balsamic Vinegar
  • 54. Fillet the trout and take out its skin. In a bowl, mix virgin plum oil and saffron. Dive the trout entirely in the bowl and marinate overnight in the fridge. Remove the trout from marinade and “dry” it for 3 hours on a grill. Using the marinade, coat both sides of the trout skin with a brush. Slowly melt the fat of the skin (located between the flesh and the skin) in a fry pan until crispy, tasty and slightly bitter. Give it the form of a sail boat. Prepare a salad with bacon, beets endive and balsamic vine- gar. Fry both sides of the trout fillets until they turn orange and lay them on a bed of vegetables. Garnish with the sail boat.
  • 55. Sour cherry ice cream About 1 quart (1 liter) 1 cup (250 ml) whole milk , 2/3 cup (130g) sugar , big pinch of salt , 2 cups (500 ml) heavy cream , 5 large egg yolks , 6 tbsp (90g) plum oil , 1/4 cup (30g) dried sour cherries, chopped , 2 tablespoons eau-de-vie, or another liquor
  • 56. Heat the milk in a medium-size saucepan with the sugar and salt. While that's heating, pour the cream into a metal bowl and set that bowl into a larger bowl with some ice, creating an ice bath. Set a mesh strainer over the top of the empty bowl. Whisk the yolks in a small bowl and gradually pour some of the warm milk mixture over the yolks, whisking constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bot- tom as you stir) until the mixture thickens (71-77C). Pour the custard through the strainer into the heavy cream set over the ice bath, then stir frequently until the mixture is coo- led down. Refrigerate at least 8 hours or until thoroughly chil- led. Soak the sour cherries in the eau-de-vie, cover, and let them stand overnight, stirring occasionally. Whisk the oil into the ice cream custard then freeze the mixture in your ice cream maker according to the manufacturer's instructions. Drain any liquid off from the cherries and when you remove the ice cream
  • 57. Duck filet marinated in plum oil 4 Serves: 16 duck filet denervated, 80 g of foie gras, 16 mi-cuit prunes pitted, ripe figs, 1 tablespoon prune cream, 10 cl virgin plum oil. lettuce leaves, 2 raw endives, salt, cherry tomatoes
  • 58. Cut the fillets into thin slices in the longitudinal direc- tion. Marinate the fillets with the mixture made with plum oil, prune cream and salt 4 hours before dinner. Once they are ready , slightly cut the figs and stuff the mi-cuit prunes with foie gras. Arrange the duck filet, the figs and mi-cuit prunes in a baking dish. Brush with the plum oil marinade and bake 10 min at 160 °. Presentation idea : 4 individual plates. Form a "nest" of lettuce leaves and endives. Put a roasted fig in the centre and mix around the filets and mi-cuit prunes stuffed with foie gras. Use the remaining marinade as a seasoning. Filter and rec- tify to fit your taste. Garnish with cherry tomatoes. Optional: add diced nuts roasted in plum oil
  • 59. Marble cake with white chocolate and pistachio paste Pistachio paste : 35 g of green pistachio, 1 tsp of grape seed oil, 1 tbsp of plum seed oil Marble cake: 75 g of white chocolate , pistachio paste , 175 g of sugar , 175 g de butter, 4 eggs yolks and whites separated ,125 g of flour , 75 g of almond powder
  • 60. Pistachio paste : Slightly roast pistachios. Leave to cold and finely mix with a robot mixer. Add grape seed oil and plum seed oil. Mix again. Marble cake: Melt the chocolate in a bain marie. At the same time, in a big salad bowl, beat together butter and sugar until the mixture gets foamy. Add egg yolks one after the other , inserting one tablespoon of flour in bet- ween. Add almond flour. Firmly beat the whites with salt until you have stiff peaks . Add the rest of the flour to the mixture , then the mixture in the big salad bowl. Divide the content of the salad bowl into two parts . Add white chocolate to the first part and pistachio paste to the other. Using a spoon, pour the paste in a buttered and floured cake mould, alternating the white chocolate prepa- ration with pistachio paste. Bake in oven for 40 minutes.
  • 61. Venere black rice with plum oil marinated char Arctic char: 250 g fillet (alternatively you can use tuna, swordfish or sal- mon), Maldon sea salt, black ground pepper, 1 lemon, 1 tsp of plum kernel oil, 1 / 2 vol fresh herbs of choice (chopped) Risotto : 180 g black rice (wild rice), 1 tbsp grape seed oil, 50 g carrot cubes, 50 g parsley root cubes, 550 ml chicken stock , salt, black pepper, ground pepper, Espelette pepper, 1 / 2 lemon, 30 g Parmesan reggiano cheese (grated)
  • 62. Preparation: Cut the char into very thin slices. Marinate them briefly with Maldon sea salt, pepper, lemon juice, plum kernel oil and the herbs. Slightly sweat the risotto rice in a small amount of grape- seed oil until it smells nutty. Pour in the chicken stock. When the rice becomes soft, add the rest spoon after spoon so the rice can absorb it all. Conclude with the seasoning (salt, pepper, Espelette pepper) and lime juice and stir the Parmesan cheese underneath. Presentation: Serve the marinated fillets of char on the black risotto. Garnish with fresh herbs.
  • 63. Cold Vichyssoise soup 4 serves 250 g white leeks, 250 g potatoes , 50 g butter , 1,5 l water , Salt and pepper 20 cl whipping cream , Virgin plum oil , 12 Shrimps , 1 tbsp olive oil , 1 garlic clove , 1 tomato , basil leaves
  • 64. Finely chop white leeks and potatoes into pieces; Pan fry the white leeks with butter and make sure they do not brown. Add potatoes, water, salt and pepper and cook for 20 mi- nutes.Cut tomatoes in half. Gently squeeze tomato halves to release the seeds and juices and slice them into cubes. Peel off shrimps and leave their tail end intact. Chop garlic gloves and basil leaves. Puree leeks and potatoes (with the soup) in a blender and pass the mixture through a sieve or fine colander. Leave to cool in the fridge. Once the soup is cold, add whip- ping cream, some drops of virgin plum oil and mix.Add 1 Tsp of olive oil in a fry pan and heat. Salt and pepper each side of your shrimps and fry them a few seconds. Add the chopped garlic, the tomato cubes and the finely cut basil leaves. Mix thoroughly. You are done. Presentation idea : On each soup plate, first pour the vichys- soise , add 3 to 4 shrimps on top of it and decorate with the tomato mixture.
  • 65. Rock Lobster Salad 2 cups Well-drained sauerkraut, chopped , 2 tbsp Chives, chopped, 1/4 cup Carrots, shredded , 1 Cucumber, thinly sliced , 6 Frozen rock lobster tails , 1 1/2 gallons Cold water , 4 ta- blespoons Coarse sea salt , 6 tbsp Extra virgin olive oil , 1 tsp Plum seed oil , 2 tbsp White wine vinegar , 1 tbsp White balsa- mic condiment , 1 tsp Himalayan pink salt , 1/2 tsp White pep- percorn, freshly ground
  • 66. Vinaigrette: 6 Tablespoons Extra virgin olive oil , 1 teaspoon Prune seed oil , 2 tablespoons White wine vinegar , 1 tablespoon White balsamic condiment , 1 teaspoon Himalayan pink salt , 1/2 teaspoon White peppercorn, freshly ground Combine the wine, vinegar, and Balsamic condiment with salt and peppercorn, add the two oils gradually while whisking constantly to create a thick, emulsified vinaigrette. In a salad bowl, mix sauerkraut, chives, parsley, carrots, and add the vinaigrette and toss well.  Chill. In a large pot, bring 1 1/2 gallons of water to a rolling boil.  Add the coarse sea salt (4 tablespoons). Drop frozen rock lobster into boiling salted water. When water returns to a rolling boil, cook for 3 mi- nutes. Drain and drench with cold water.With scissors remove underside membrane. Pull out meat in one piece and cut into 1/2 inch-thick crosswise slices. Add to the salad; lobster and cucumber slices, toss gently and serve.
  • 67. Chocolate and almond bicolour cup 1 liter of milk, 3 eggs, 175 g sugar, 40 g of cornstarch, 3 tbsp plum oil, 4 tsp cocoa powder 50 g black chocolate
  • 68. Bring to boil milk in a saucepan with half the sugar. Let boil for 1 minute, remove from heat and cover. Blanche egg yolks with the remaining sugar. Add the corn- starch and beat until the mixture becomes homogeneous. Pour the mixture into the warm milk and mix well. Put back the pan over the fire and cook on low heat, stir- ring with a wooden spoon for 8 minutes or until the cream thickens. Add virgin plum oil and vigorously mix. Remove from heat and divide the mixture into two equal parts. Add cocoa powder in one part and mix. Pour the creams into individual glasses and form layers alternating the cocoa powder cream with the plain cream. Leave to cold. For chocolate chips: Melt chocolate in a bain marie or microwave and spread it over a cold surface. Allow to cool slightly and scrape the chocolate with a spatula.
  • 69. Yoghurt cake 6 serves 1 plain yogurt, 2 jars of flour, 2 jars of cornstarch, 2 jars of powdered sugar, 3 eggs, 1 packet of yeast, 2 apples, cut into large cubes
  • 70. Empty a jar of yogurt in a bowl, wash and wipe. Add flour, cornstarch, sugar and oil. Mix and then add the beaten eggs, the yeast and apples. Pour the paste into a greased pan (22 cm diameter). Bake in preheated oven (170 ° C or th. 5) for 45 minutes. Unmold the cake while it is still warm, but wait until it is cold to cut it.
  • 71. Carrots on a sabayon cream 4 serves For the sabayon cream : 90 g egg yolk (6 yolks) , 150 g sugar , 50 ml water , 1 tbsp virgin plum oil For the baby carrots : 500 ml water, 250 g sugar , 10-15 carrots
  • 72. Peel the carrots and keep them full. Give their edge a round shape. Heat water and sugar and when the mix- ture boils, plunge the carrots (not the branches) inside for 20 seconds. After blanching, cool them in cold water and reserve. For the sabayon cream : Put the water to boil in a saucepan and remove from heat when water starts boiling. Put all the ingredients in a bowl and stir them vigorously. When the mixture becomes dense, put the bowl in the saucepan over hot water and continue to mount until it becomes foamy (4-5 minutes). Remove from heat. Reserve Serving suggestion : Put your sabayon cream in a deep bowl and insert your gratinated carrots in the cream
  • 73. White chocolate soup with figs 4 serves 50 g of chopped white chocolate, 250 ml milk, 3 egg yolks, 25 g sugar, 8 figs, 50 g of black chocolate chopped , 2 tbsp virgin plum oil
  • 74. Boil milk in a saucepan. Meanwhile in a bowl, whisk the yolks with the sugar and plum oil. Remove the milk, pour over the yolks. Cook the mixture for 2 minutes, stirring constantly. Remove from heat, add white chocolate and stir until it melts. Then, stop and introduce while warm in the fridge (1 / 2 hour minimum). Wash dried figs, and cut them into quarters. Serve the soup in white chocolate soup plates, add two pieces of fruit on each. Melt the black chocolate in bain marie. Cut a piece of baking paper in a large triangle-shape and form a cone. Fold the edges, close the opening and fill with black melted chocolate. Cut the tip with scissors and garnish the soup with thin dashes of melted black chocolate.
  • 75. Perles De Gascogne 3 place de l’Armée d’Afrique 31200 Toulouse http://www.plumoil.com