I am not engaged in almost any contest or game culinary cuisine abound in the blogosphere. First I never have time to devote myself and secondly I find those who could please me two days to the deadline. Finally most of the competitions are subject to voting by Internet, I am such a totally unjust decision leaves the spotlight to those familiar with computer tricks to increase the votes in their favor ... there have been some cases from what I read, let alone those who harass you to vote for them ...
The only one I'm almost regularly is KKVKVK (no gain) as I've already said. Clemence blog a spoon to the delight won the previous contest. I'm not a very big fan of flan but the theme was fun and corresponded to a recipe I wanted to do. A recipe that mixes the sweet sweet taste of pears and creamy gorgonzola. I usually make a pie pear, gorgonzola, walnuts, which would melt any person fleeing associations sweet and salty. I chose an acacia honey instead of sugar to make the custard. But it can sweeten remaining on a plant note that also works well with a fruit than cheese. For the pear, as usual the Pass Crassane ripe and juicy that I particularly like. This is my fruit of the winter citrus. It is often served in Italy with polenta and pears ... full circle.
F lan pear honey, gorgonzola espuma.
For 2 / 3 or 4 glasses blanks
2 eggs 20 cl of milk or cream 2 tablespoons lite
acacia honey
1 tablespoon cornstarch domed
2 pears Passe Crassane
a briquette whipped cream 40 g gorgonzola
Thin slices of grilled bacon
length Whip the eggs with honey. Pour the cornstarch and continue to mix well with the base. Heat the milk in a saucepan. Pour a little milk on the base while gently so as not to cook your eggs. Mix well and pour the remaining milk. Continue to mix well. Book.
Peel your pears and place them in the midst of a round dish, a glass or pottery creme brulee if you want to make individual servings. Bake in hot oven (200 degrees C) for 15 to 20 minutes maximum for Individual blanks. The blank is made when the surface shakes and took a nice golden color.
Heat the whipping cream with gorgonzola cut into pieces. Mix the cream with warm gorgonzola. go to China to remove all the songs that could clog the drain. Transfer to a trap. Stir in the gas and put in the fridge for at least 2 hours.
Before the service, your blanks unmold onto plates or prepare your glasses. Decorate with espuma gorgonzola and crisp smoked bacon. Serve immediately.
Excellent pre-dessert and dessert. Enjoy with a sweet wine chilled. As this recipe contains a lot fat, you have to make small portions.
I cracked the book Coco: "10 contemporary chefs have the 100 leaders of tomorrow." Full of recipes discovered. I started but I have lots of desires.
No concert by the end of the year but I regularly check my favorites today, Crocodiles and Deerhunter are not on stage in the weeks to come. No way to miss them.
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