A while since I have posted anything here, but as promised to our guests last summer, through the off season I will post about the recipes requested, the food onboard and burgundy itself. We will start with a few desserts we served last season, which I will go into more detail about in individual articles…
Tag: dessert
Lemon tart
As you will have seen if you have been following the blog for a while the lemon tart has had many incarnations, but after working on textures and flavours for many summer months I have finally found the right balance of textures & flavours. The lemon creme is the same but it’s now on a…
Chocolate sphere
desert for Friday’s gala dinner was a tempered chocolate sphere, one half of which was filled with chocolate, hazelnut & almond praline which was topped with a chocolate caramel mousse, the other half was filled with a sharp apricot gel topped with an apricot mousse, after the two halves were put together the sphere was…
Lemon tart
Dessert on the Finesse menu was my modern take on lemon tart, an intense free standing lemon cream like you find in a lemon tart, a gluten free almond biscuit to represent the pastry case, an isomalt sugar glass to replace the glazed top on a traditional lemon tart, lemon fluid gel, fresh raspberries, dehydrated…
White chocolate mousse
A new dessert on the Finesse menu is a white chocolate mousse scented with Darjeeling tea, cinnamon, star anise & vanilla. It is served on a bed of chocolate soil, fresh orange segments, orange scented chocolate ganache made with 66% mexique chocolate, orange sorbet made with fresh orange juice & mint sprigs. The chocolate mousse…
Chocolate delice
A dessert from last nights dinner aboard the Finesse, dark chocolate delice, made with 70% chocolate, served on chocolate soil with fres strawberries, dried strawberry crisps, strawberry & red pepper sorbet, lemon cress.
Goats cheese cheesecake
Like most of France Gascony produces a large amount of goats cheese in all shapes & sizes, one of the trips from the barge is to La Cheverie Du Mas in La Mas d’Agenais where Anne-Sohie Cazemajou produces a variety of lait cru, unpasteurized, cheese from fresh 3 day old goats cheese to aged goats cheese…
Fig tart tatin
New dessert of fig tart Tatum with brown butter ice cream. Figs have just come into season in the south west, here a whole fig is made into an individual tart tatin, served with honey , a roasted fig segment, chocolate soil & a brown butter ice cream.
Chocolate & Cherry
A new new dessert aboard the Rosa this season, a tempered chocolate filled with chocolate, hazelnut & almond praline at the bottom, covered with a milk chocolate mousse, served with chocolate coated cherries, fresh cherries, kirsch soaked griottines cherries hazelnut caramel spears, chocolate soil & a cherry sorbet.
Pumpkin & rhubarb
An unusual ingredient for dessert, set pumpkin creme served with sous vide poached rhubarb, Parkin ( Yorkshire gingerbread ) & rhubarb fluid gel. Parkin is a classic gingerbread that is very easy to make & keeps well in air tight container, it actually tastes better after a few days. Parkin recipe 55 g. …
Trip to Sauternes
A trip from our stop in Castet-en-Dorthe to the world famous Sauternes AOC, the wine of Sauternes, praised as early as the XII century by Richard the Lionheart, was regarded by gourmets of bygone days as the finest of great white wines. Thanks to the 1855 Bordeaux Classification the quality & renown of Sauternes wines…
Chocolate Dessert
Dessert from this weeks dinner menu, chocolate caramel ganache, cherry & hazelnut financier, creme fraiche sorbet, caramel hazelnut.
bargechef 