St. Pierre, fennel, mushrooms and saffron broth
Chef Alexis Coÿne adapts his recipe according to the catch of the moment and the mushrooms in season. For the autumn-winter period, Saint Pierre and oyster mushrooms are a good choice.
© lephotographedudimanche
Beet Cheesecake
20 minutes top chrono, the beet cheesecake from Marie-France Romero, of the restaurant En Voiture Simone, is the easy dish to make in advance for entertaining your guests.
Serves 6
Preparation time: 20 min
Rest: 3 h
The cookie
- 200 g appetizer cookies of your choice
- 130 g melted butter
The cream
- 3 cooked beets
- 150 g fromage frais (Philadelphia or St Môret)
- 15 cl liquid cream
- 8 cl milk
- 4 gelatine leaves
- Salt, pepper and spices of your choice
Dressing
- 1 or 2 raw beets for decoration
- Poppy seeds
- Pickles
1 - Prepare the cookie: place the cookies in a blender to crumble. Place in a bowl and pour in the melted butter. Mix well. Pour the biscuit-butter mixture into a springform tin and press lightly to compact the cookie. Set aside.
2 - Prepare the cream: purée the beet with the milk in the bowl of a blender. Add the fromage frais to the purée and blend. Meanwhile, soften the gelatine in cold water. Heat the cream in a saucepan. Add the gelatine (wrung out) to the hot cream. Add the hot cream to the mixture in the bowl of a blender. Blend and season to taste.
3 - Finishing: pour the mixture over the cookie. Refrigerate for at least 3 h before serving.
4 - Serving : just before serving, garnish the cheesecake with beet shavings, pickles and poppy seeds.
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