Produced by Ottoson Media Group
Teen Hosts: Ines Kacemi, Dinor Nallbani
French in the Kitchen Hosts: Francoise Matte, Cecile Penot-Dietrich
Director: Daniel Gorbunov:
Camera: Jay Ahn, Kevin Wetmore, Felix Moisand
Editing: Edith Moisand
For: 8 pers
Preparation : 10 mn
Cooking :15 mn
For the cream:
2 cups of milk
4 egg yolks
½ cup of sugar
For the meringue:
4 egg whites
½ cup of sugar
For the caramel:
1 cup of sugar
First prepare, the crème anglaise.
Separate the egg yolks from the whites
Set aside the whites.
Add the sugar to egg yolks that have been previously beaten. Mix for 3 minutes.
In a sauce pan heat the milk and the vanilla until bubbles form at edges.
Gradually add egg yolk mixture back to milk mixture, whisking constantly.
Continue to cook, stirring constantly, until the mixture coats the back of a spoon. (temperature 185 F°)
Set aside; let it cool.
Preheat the oven at 360° F
In a food processor, beat the egg whites, salt on medium speed until frothy.
Turn the mixer on high speed and add the sugar. Beat until the egg whites are very stiff and glossy.
With a spatula pour a mold or on parchment paper and bake for 3 minutes.
Prepare the caramel in sauce pan. . Heat the sugar until the water evaporates and it turns a deep amber, but don’t stir it, simply shake the pan occasionally. Drizzle the caramel in a shape of circle over a slipat.
For serving, pour creme anglaise on the bottom of individual plates/small bowl. Place a meringue on top of each serving, add the caramel
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