These two yummy desserts by our BG Café chef Alain Slami are sure to be a hit at your next dinner party. Don’t know which one to make? Try out both and tell us which you prefer!
Flambéed strawberries with green pepper
For 20 tuiles: 100 g flaked almonds, 100 g icing sugar, 30 g flour, juice of half an orange, 70 g melted butter.
Mix all the ingredients in the above order. Leave to cool in the fridge. Line a baking sheet with parchment paper. Put teaspoons of the mixture on the paper and spread with a fork. Bake at 170° until golden. Leave to cool flat or on a rolling pin.
For the flambéed strawberries: 650 g Gariguette strawberries, 32 green pepper grains, 4 dl 35 % fat cream, 8 cl Cognac, 120 g granulated sugar, vanilla ice cream, mint leaves.
Cut the strawberries in half, lengthwise. Flambé the green pepper, sugar and Cognac in a pan.
Add the strawberries and the cream. Leave to simmer for 20 seconds. Remove the strawberries and scoop them in 4 bowls. Cook the remaining juice until it turns into a syrup. Pour it over the strawberries. Serve each bowl with a scoop of vanilla ice cream, a few mint leaves and one tuile.
Chocolate fondant cake with custard and raspberry sorbet
For the custard: 1 litre milk, 250 g sugar, 8 egg yolks, 1 vanilla pod.
Bring the milk to a boil with the vanilla (cut the pod in half and scrape the seeds into the milk). Whisk together the yolks and sugar. Gradually whisk in the warm milk into the yolk and sugar mix. Return the mixture to the pan, placing it over a low heat and cook for a few minutes, stirring with a wooden spoon, until smooth and thick. Leave to cool.
For the chocolate fondant cake: 200 g 64 % cacao chocolate (without palm oil and soy lecithin), 100 g butter, 4 organic eggs, 125 g granulated sugar, 50 g flour.
Melt the chocolate and butter in a pan. Blend the eggs and sugar together before adding them to the chocolate and butter mix. Sift the flour into the mixture. Leave to cool in the fridge for 1 hour. Pour the batter into buttered circles placed on parchment paper. Bake for 11 minutes at 200°.
After taking them straight from the oven and onto a plate, serve each mini cake with a little custard and a scoop of raspberry sorbet.
Sweet tooth? Treat yourself to a break: delicious cakes and pastries are available all day long in our BG Café.