Créponné verbena

This recipe by Julien Allano, chef at Ju - Maison de cuisine in Bonnieux, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their own establishments over the past 18 months, and have shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 4
Preparation time: 40 min
Infusion: 10 min
Freezing: 6 h

Ingredients for Julien Allano's creponné verbena

3 yellow lemons
175 g sugar
1 egg white
100 g fresh verbena (+ a few leaves for decoration)

Steps for Julien Allano's verbena creponn&eacute

Lemon-verbena granita: Zest the lemons. Squeeze. Mix the zest and juice with the sugar and 60 cl of water, then bring the mixture to the boil. Add the verbena and infuse, covered with cellophane, for 10 min. Place the mixture in the freezer and, every 30 min, scrape it with a whisk to obtain the texture of granita.
Créponné: Beat the egg white until stiff, then add to the lemon-verbena granita. Mix gently. Return to the freezer. Whisk every 30 min until smooth, to make a nice ball of ice cream.
Finishing: Blend a few powdered verbena leaves. Once the scoops of ice cream have been served (2 or 3 per person), sift the verbena powder over them for decoration.

Has this recipe inspired you to discover Julien Allano's cuisine? Read the Gault&Millau review of Ju - Maison de cuisine.

This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.

Related to this recipe

/ 20

Remarkable Restaurant

Julien Allano CHEF

Awards : Exceptional Terroir Trophy

Restaurant : Ju - Maison de Cuisine

Belle Hélène pear

In 1864, the success of the opera bouffe "La Belle Hélène" inspired Parisian chefs. Since then, the Poire Belle Hélène has become an emblem of French gastronomy. It continues to be reinterpreted, as this modern recipe by Alexandre Lauret shows.

Chestnut tart with blackcurrant confit and whipped cream

Frédéric Simonin has imagined a tart with autumnal flavors, between the comfort of chestnut fruit prepared as mousse, and the acidity of blackcurrants prepared as confit. A dessert to be prepared all season long!

Seafood

Truffled scallops, vanilla parsnips and vermouth sauce

Impress your guests with a recipe that's as refined visually as it is in taste! Maison Médard's chef sublimates scallops in a delicate recipe that can be enjoyed from October to mid-May.

Clementine and chestnut pavlova mont-blanc style

Chef Christophe Pulizzi shares his recipe for Clementine and Chestnut Pavlova, Mont Blanc style. A dessert to enjoy when temperatures cool, to sublimate these autumnal products.

Starter

Root vegetables, pears, geraniums, chestnuts

Amaury Bouhours, Executive Chef of Le Meurice Restaurant Alain Ducasse, delivers a recipe that sublimates autumn produce. With a balance between the sweetness of pears and the crunch of root vegetables, this preparation can be enjoyed all season long.

Chef

Amaury Bouhours

Restaurant

Restaurant Le Meurice - Alain Ducasse 75001 PARIS

Starter

Scallops and beets

Thomas Parnaud sublimates two key autumn products: scallops and beet. Working with fermentation and textures, the chef explores all their subtleties to create a surprising and colorful blend of iodized flavor and vegetable delicacy.