1soft gelatine into cold water
separate egg yolks, place them in a large bowl
2place whipping cream & sugar into a sauce pan,bring to boil, melting on first sugar then gelatine (softened), before it is start boiling
3when still boiling, take off from fire and add on the large bowl whisking to mix well to egg yolks (at the end you’ll get a creme anglaise texture).
Finishing with a hand blender
Rest for 12 (to 24) hours in a refrigerator (better to prepare the day before)
4whip this mixture (electric whip) adding on mascarpone, untill has been to a good whip texture (it will whip easy,as a regular whipping cream…)
5use this soft cream to layer with sponge cake or lady finger cookies, soaked with coffee to complete your tiramisù…topping dusting with cocoa & powdred sugar…or if you like more chocolate & caramel syrups…
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.