recipes comes from a web site which to me must
rank as one of the sites having the finest recipes
on the internet. It is the web site of Peter Hertzmann
and is called à
about? This is best described in Peter's own words:
obsessive. All my life, when something interested
me, I became obsessed with it. I learned all I
could about it. I lived it! .
. . Ive been obsessive about food as long
as I can remember. I
am now obsessive with French cookery - its preparation,
materials, history, politics, and culture".
learn more why not visit the à
web site - click
this unusual fruit salad, each bite is perfumed
by the hint of lemongrass. The subtle, lemon flavor
is carried over into the meringues. The meringues
require a large pan of water, but will shrink
substantially as they cook. Just about any combination
of ripe, summer fruits will work for this preparation.
In the picture below, strawberries, black figs,
white peaches, and blueberries were used. The
original recipe called for fresh apricots, but
these were unavailable when this recipe was prepared,
so dried ones were substituted.
lemongrass lengthwise a number of times, but
leave the last inch of the root end uncut. Fold
in half and add to a sauce pan with water and
sugar. Boil for 2 to 3 minutes. Add apricots
and continue cooking for 5 minutes more. Remove
lemongrass and discard. Purée mixture in a food
mill. Homogenize the mixture with a hand blender.
Set aside to cool.
fruit to syrup and macerate for a couple of
egg whites with a whisk until soft peaks are
formed. Add sugar and lemon juice and continue
beating until firm peaks are formed. Bring a
wide pan of water to a low simmer. Using 2 spoons,
dipped in warm water, form 8 quenelles of the
egg whites. Cook quenelles gently for 3 minutes
on each side. Drain on absorbent paper.
fruit among serving bowls. Place 2 quenelles
on each plate and serve.
Laurent Duchéne, Cuisiner, August 1997, page 27.
visit the à
web site - click