Roast vegetables with seaweed
In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.
Grand Marnier soufflé
Under the Provencal sun at Le Jas restaurant, Émeric Corbon presents his version of the classic Grand Marnier soufflé, a quick and easy recipe.
Serves 6
Preparation time: 20 min
Cooking time: 15 min
Pastry cream
- 50 cl milk
- 5 egg yolks
- 40 g potato starch
- 90 g sugar
- 6 cl Grand Marnier
Soufflé
- 8 egg whites
- 50 g caster sugar + 20 g for the ramekin
- Grand Marnier
- Butter
- Powdered sugar
1 - Make a crème pâtissiè;re: beat the egg yolks with the sugar and potato starch in a mixing bowl. Bring the milk to the boil, pour over the previous mixture, then pour back into the pan and boil for 2 min, stirring constantly. Allow to cool, then stir in the Grand Marnier.
2 - Prepare the ramekins: brush 6 ramekins with butter, then add caster sugar to coat the sides of the ramekins with sugar, to help the soufflé rise.
3 - To make the soufflé: whip the egg whites stiff with a mixer, then add 50g caster sugar to stiffen the whites. Pour the crème pâtissière into a bowl, fold in the egg whites and mix until smooth and creamy.
4 - Preheat oven to 190°C (gas mark 6-7). Mix to a smooth, lump-free consistency. Ladle the mixture into the ramekins and bake for approx. 10 min.
5 - Presentation: once out of the oven, dust the soufflés with powdered sugar and add some Grand Marnier for those with a sweet tooth.
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