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Video reports of the SPA Cornettes Restaurant in Haute-Savoie
In the Press
To find in you some flavors of your holiday, you will find below a must in the kitchen of Plenty!
Rub the bowl with garlic, garnish with slices of Abondance cheese, drizzle with a little white wine of Savoy and a tear Madeira (optional), ground pepper; a hot oven. Serve with salad.
PRINCE OF SAVOY IN RASPBERRY SAUCE
Place on a cardboard circle 6 cm high.
Have a biscuit in the bottom disc of Savoy heavily soaked almond syrup Grand Marnier.
Top with half the circle with a raspberry sorbet. Place in freezer.
Put another layer of almond sponge cake soaked in Grand Marnier also.
Complete with the device to Grand Marnier soufflé. Place in freezer and line cream or Italian meringue.
SORBET RASPBERRY raspberry pulp pasteurized 1,2Kg. Stir the syrup: 300 g of water, 600 g of sugar, 2 g of stabilizer, lemon juice
ICE BLAST GRAND Marnier 1/4 l milk, 1/2 vanilla pod 12 egg yolks, 100g sugar, 2 sheets of gelatin. Cool, put 20 cl Grand Marnier. Then, incorporate the meringue (12 white, 600 g of cooked sugar to 116 ° C). Finish by incorporating 1 l whipped whipping cream.
RASPBERRY SAUCE AND FRESH FRUITS
POTÉE SAVOYARDE ACCORDING PAPY GABY
Click on the image below to discover the recipe