recipe has been published with the kind permission
of Alex Mackay who,
among other things, runs Le
Baou D'Infer cookery school. Alex is the
former director of the cookery school at Raymond
Blanc's world famous Le Manoir aux Quat' Saisons.
He has also worked in the kitchens of three two-star
Michelin restaurants in France, making him as
informed about French cuisine as he is fluent
in the language.
part of the year Alex runs Le Baou D'Infer, a
cookery school with a difference. Located in the
heart of the breathtaking Provençal countryside,
yet just twenty minutes from St Tropez, the school
is in the grounds of a working vineyard, steeped
in the dappled light and the fragrance of herbs
which make this area of France so unforgettable.
The great thing is that anyone can enrol for a
week with Alex.
Baou D'Infer is a unique cookery school, in particular
because of its intimate class sizes. There is
a maximum of six students per course, which means
that you will have Alex Mackay's undivided attention,
whatever your culinary questions or requirements.
Personal encouragement and Alex's total involvement
are assured for every guest, which means you get
the ultimate enjoyment and a sense of confidence
and achievement from your time there.
140 g Sugar
6 free range Egg yolks
A large bunch of Lemon Verbena finely sliced
For the Lemon Syrup:
Zest of 2 Lemons, juice of 1 and the segments
of the other
the oven to 180 °C / 350 °F / Gas mark
the milk and the sugar together in a sauce pan
then bring to the boil.
the sliced lemon verbena and allow to cool .
this with the egg yolks then strain through
your finest sieve .
a bain marie making sure that the dish you use
is high enough that the water is able to come
2/3 of the way up the sides of the moulds.
a piece of kitchen paper along the bottom of
this so that the moulds won't slip then pour
the mixture into them .
the bain marie with a Piece of tin foil then
place in the preheated oven for 15 minutes.
the oven down to 150 °C / 300 °F / Gas
mark 2 and remove the foil, allow to cook for
a further 15 minutes then transfer to a container
of cold water to cool.
once cold, (well cling filmed), until needed
together the lemon zest and juice with the water
and sugar, when this takes on a syrupy consistency.
it from the heat and add the lemon segments
serve simply spoon the syrup over the tops of
you go to remove the creams at the end of the
half hour they should be still relatively sloppy
in the centre, this gives you a much softer
creamier texture once the cream has cooled and
also a less accentuated taste of egg.
you are unable to find lemon verbena you could
replace it with lemon balm.