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Recipes
  • DUCK CARAMEL POT IN OPORTO
  • HAZEL NUTS OF BULGE OF PIG, SAUCE FOURME OF AMBERT
  • BLANK OF ASPARAGUSES TO VEGETABLES OF SEASON
  • NET OF DUCK MALLARD TO THE HONEY AND THE FOURME OF AMBERT
  • CAKE OF HIGH THATCHES TO BILBERRIES AND THE FOURME OF AMBERT
  • MARBLE OF SALMON TROUT TO CURLY KALE
  • GREEN SNOWMAN CITRON-POMME AND HIS SUGAR SLAGS FREEZE
  • GREEN SNOWMAN CITRON-POMME AND HIS SUGAR SLAGS FREEZE

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    Many people: 6

    Ingredients
    70 G of butter
    100 G of sugar
    almond powder 100g
    15 G of cornstarch
    1 egg + 1 yellow
    80 G of cream


    Receipt
    To mix all the elements in the quoted order
    and to cook in ½ spheres in silpat 15 minutes with 180°C.

    Lemon-yellow sorbet:
    * milk 200g + sugar 200g + water 200g with boiling.
    To let cool and add 200 G of lemon juice and pass out of ice-cream freezer.
    At the exit ice-cream freezer to mould it in ½ spheres identical to those of
    cookie of the snowman.

    Sorbet green apple:
    * green apple juice 300g (with the centrifugal machine)
    * Syrup with 120g of sugar and water 50g
    To bring syrup to boiling and to add the juice of apples, to pass out of ice-cream freezer,
    and to reserve.

    Decorations:
    * A small stick in chou pastry, a pistachio for the nose, a small meringue as covers chief and of the chocolate nuggets for the eyes and the buttonhole.

    Assembly:
    To lay out cookie on the plate and the ½ sphere of lemon above in order to
    to obtain as a ball (half cookie, half snows). Then to lay out a spoon with ice of sorbet green apple which will become the head of the catch.
    To decorate with the meringue like hat, the nose, the eyes, the buttonhole, and it
    stick on with dimensions one.

    At the last moment, when the plates are on table, in front of the customer, then using a sprinkler, to powder with sugar your dessert freezes.


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    Contact

    LES COPAINS
    HOTEL-RESTAURANT
    42 Boulevard Henri IV
    63600 AMBERT

    Tel : +33 (0)4 73 82 01 02
    Fax : +33 (0)4 73 82 67 34
    info@hotelrestaurantlescopains.com


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