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Egg, Cheese and Diary
1 h 10
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Present the glass of
(topped with a very small branch of fresh mint) on a small plate, put 1 cooking on each side and a glass of
for each guest.You and your guests should now quite reach heaven !
Egg Cheese and Diary
bottle of champagne
Recipe preparation steps
bowl, pour the
(first kept during 5 minutes into the freezer) and whip it to make a chantilly
.Keep it into the fridge.
Prepare a bain-marie : pour some water into a saucepan and select a smaller saucepan you will (in 4/ below)put into the water later on.Put the larger saucepan with water on the switched on hob.
Into the smallest saucepan, put the
yolks and the
and mix them well.
After the mixture is well done, put the smaller saucepan into the water of the largest saucepan and whisk the mixture until it is quite hot on a finger (approx.48°C) and frothy.
Then, out of the hob, incorporate slowly the
and continue to whisk until full cooling down (you can use a slow electric whip).You have made a '
is really cold, incorporate in it the
(chantilly) and blend them carefully.
Fill at 3/4 your glasses with a spoon then put them in the fridge.
I'm a real cook!
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