RASPBERRY CHOCOLATE MOUSSE

DIVINE CHOCOLATE MOUSSE!

RASPBERRY CHOCOLATE MOUSSE

This dessert is divine! It is absolutely irresistible! Raspberry season is upon us so now is the right time to make it! Enjoy with a fantastic red wine from Bordeaux such as Pomerol!

Preparation: 40 min; cooking time: 5 min.
Refrigeration: 4 hours (minimum)
Serving 6

& oz. dark chocolate (Lindt 70% cocoa)
5 ¼ oz. raspberries + more for garnish
1 1/8 oz. sugar (2 tbsp.)
4 very fresh large eggs
1 1/8 oz. butter (2 tbsp.)

Process the raspberries with the sugar in a blender until smooth. Strain the mixture into a small bowl and discard the seeds.
Bring 2 ½ inches of water to a boil in a medium saucepan. Reduce the heat to low. Break the chocolate into pieces and put it in a medium bowl with the butter. Place the bowl over the water in the saucepan. Melt the chocolate and butter stirring with a spatula. When melted, remove the bowl from the water and let cool down.
Separate the egg whites from the yolks.

Add the egg yolks to the chocolate and stir to combine. Incorporate the raspberry puree and blend all the ingredients.
Whip the egg whites until stiff. Add them to the raspberry chocolate preparation.
Spoon into parfait dishes and refrigerate 4 hours or longer.
Before serving, garnish with fresh raspberries.

Bon Appetit!

QUICHE WITH SPINACH, FETA CHEESE AND PINE NUTS

VERY TASTY!

QUICHE WITH SPINACH, FETA CHEESE AND PINE NUTS

A little taste of Mediterranean cuisine into your plate for summer! This quiche is very fragrant and original! Enjoy with a Chenin blanc from the Loire Valley!

Preparation: 30 min (+ refrigeration of the dough 30 min.); cooking time: 45 min.
Serving 4 to 8

1 sheet puff pastry, thawed
1 tbsp. flour
9 oz. fresh spinach
1 tbsp. olive oil
5 oz. feta cheese, crumbled
1 3/8 oz. pine nuts
1 cup whole milk
1 cup heavy cream
3 eggs
Pinch of nutmeg
1 tbsp. fresh dill, minced
Salt and pepper

Warm the olive oil in a sauté pan on medium heat and cook the spinach 3 minutes. Season with salt and pepper. Let cool down and drain.

On a floured surface, roll the dough to make a round. Butter and flour a tart pan. Spread the dough into the pan and prick it with a fork. Refrigerate 30 minutes.

Preheat the oven to 400 F.

In a medium bowl, combine the eggs with the milk and cream. Add the dill and season with salt and pepper.
Spread the spinach over the dough. Pour the quiche preparation over and add the feta cheese and pine nuts.
Bake 40-45 minutes.

Bon Appetit!

French Recipes and Cuisine