Pain de Gêne, Almond Bread !

Think almond cream, frangipane... oh my god this cake is sooo good :)

evrybody agreed :

" This cake si soooo good ! "

For 8 to 10 people

   Il vous faut :   

0,5lb of almond powder/ground almond

0,5 lb of white sugar

1.2 oz of butter (120gr)

4 eggs

3.5 oz of flour (100gr) de farine

3 tsp of kirsch

- more almonds ! -

Turn on the oven at 450°F

Melt the butter in a casserole on low heat, it must be tepid, not hot

Stir the grounded almonds with the sugar,

do a well in it and add the beaten eggs, 

stir it with a wooden spoon from the center of the bowl

stir in the melted butter

Add the flour, stir it by hand

At the end, stir in the kirsch

Pour in a buttered pan or with parchment paper

Put in the oven and change the settings to 370°F

Vovoi says 40 minutes cooking, but it took me 1h20 in a silicone mold...

It was a pretty thick mold

Take a regulat meat loaf pan :)

By using so much almond powder, I'll have to bring back some more from France ! :)

It's kinda hard to find here, but I saw an "almond meal" that looked like it at Trader's Joe, it might be interesting to check it out.

Light Panacotta with rhubarb

It's the way I like it served at Le Fellini (italian restaurant in Paris), turned out from the mold :) 

served with raspberrie sauce, or in that case, a rhubarb sauce !

I made a mix of a few recipes, picked up what I liked, here is the result :

For 4 to 5 glass mold

  You will need :   

10 fl oz of evaporated milk (30cL)

- ou half & half -

6.8 fl oz of milk (20cL)

1.7 oz of white sugar (40gr)

1tsp. of vanilla extract 

- or a half vanilla pod grated -

0.2 oz of gelatine (6g)

- 3 slices -

Put 2tbsp of cold water in the powdered gelatine, stir and set aside for 10 minutes

Put the milks and the vanilla in a casserole at medium heat, stirring slowly

After 3 minutes, the cream will be warm and smoky, put the sugar and use a whisk to stir it

Put the temperature higher until the cream starts small bubble/shaking

- it must not boil -

Turn of the stove and let it cool 3 minutes, stirring slowly

Integrate the gelatine and let it cool 10 minutes, stirring every 2 minutes

Pour in your molds/glasses, cover with a plastic film and let it cool for at least 6 hours

Serve with a home made rhubarb sauce 

- market's rhubarb -

   To do a rhubarb sauce :   

17.7 oz of prepared rhubarb

2 oz of sugar

 vanilla extract 

- panacotta has some, don't need to put more -

Rince, peel the rhubarb and cut it in dices

Put it in a casserole with the sugar at low heat for 5 minutes, then put it on medium heat
and let it cook approximatively 10 to 15 minutes,
until the rhubarb lost her water and that all the water disappeared.

The rhubarb must be tender

Pour in a bowl and let it cool down

Rhubarb and vanilla is a great mix =)