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| QUESTION
OF THE WEEK Every week, we publish our answer to an interesting question related to French Cuisine. You can ask your question, we will make our best to answer. |
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Do
you have any good recipes for mulberries? Miranda .
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| TARTLETS No specific "national" recipe is really famous with mulberries, which are also good to eat just fresh. You can though use them for your favorite recipes using any type of berries (tartlets, berries gratin, etc…). You can have a look at our Berries gratin recipe Here is a recipe for Tartlets that you can prepare with mulberries or other fruits. Farandole de Tartelettes aux Fruits d'été - Farandole of Summer fruit Tartletts Sugar Crust Pastry : 200 gr [7 oz] plain flour / 100 gr [3.5 oz] powder sugar / 100 gr [3.5 oz] unsalted butter / 1 big egg / 1 pinch of salt / extra flour for tins. Pastry Cream : 25 cl [9 fl oz] milk / 3 egg yolks / 40 gr [1.5 oz] powder sugar / 20 gr [0.7 oz] corn starch / a knob of butter. Fruit : 200 gr [7 oz] strawberries / 2 kiwi fruits / 1/2 banana / a few cherries, grapes....( depending on what you like and what is available) Pastry : in an electric mixer (you need the blade accessory), put the flour, the sugar and the salt ; turn the mixer on and add the butter cut in cubes while mixing for another 15 seconds ; add the egg, mix, and wait a few seconds until the paste forms a ball, then stop mixing immediately. Take the pastry ball out from the mixer and place it on a plate with some flour in the bottom. Leave for at least 1 hour. - When ready, line the tratlett tins with the pastry, simply spreading it directly in the tins with your thumbs (take the volume of a wallnut of pastry and spread it with your thumbs ; always take some flour with it so that it does not stick ; the pastry is soft enough to make it easy). - Bake the tartletts in (pre-heated) oven for 10 minutes at 200°C/400°F ; the pastry should get golden brown, not too dark. When ready, get them out from oven and let them cool down. - Cream : while the tins are in oven, get the cream ready : Bring the milk to the boil. Meanwhile, whisk the egg yolks with the sugar until the mixture gets clearer and a bit frothy ; add the starch and mix to obtain an homogeneous mixture. Pour the hot milk little by little, turning with the whisk. - When finished, pour the mixture back in the milk saucepan ; put on a low/medium flame and whisk until the mixture gets thicker (reckon 3 minutes). Take off from flame, add the butter and turn until melted and incorporated. Let it cool down for a few minutes. - Meanwhile, take the tartlets pastry out from their tin and display them on a plate. - Prepare the fruits : wash and core the strawberries, cut them in slices ; peel the kiwis, cut them in halves lengthwise and slice them ; slice the banana, wash and pit the cherries, wash the grapes... - When everything is ready, evenly share out the cream on the tartletts pastry (cover the bottom of each tartlet with it) ; then put some fruit on them... Have fun and vary colors ; try to put 3 different fruit per tin alternating colors and flavors. Serve fresh ; do not leave them too long before serving. |
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Food and Cook