Apples and Strawberries Compote

What ‘s cooking in Pauline-Cuisine ?

I hope you have enjoyed your bank holiday. I took the opportunity of these three free days to clean up all the cupboards of my kitchen and I am now ready for a busy September. Today, I went to the street market in order to buy some vegetables and fruits, I am glad that every traders are back. I bought apples because in my mind, I wanted to do compote. As on Friday, I received my grocery order and I have ordered a large amount of strawberries and we don’t have time to eat all of them. I decided to give a try to a new idea: strawberries and apples compote.

I was a little bit worried during the cooking because the smelling was really strong, the entire kitchen smelt hot strawberries. When all the fruits are cooked, again I was not convinced by the appearance but this time the smelling was great. I put all on the blender in order to have smooth compote.  The texture is really nice, it is a little bit like a mousse. The taste is really wonderful, and I wanted to share with you this new recipe with seasonal fruits. Quite easy to do, tasty and so healthy.

I wish you a nice week and see you next week for another great recipe.

Caramel Jelly

What’s cooking in Pauline-Cuisine ?

This week, I would like to share with you a new dessert recipe: a flamby, that is a kind of caramel jelly. It was a quite emblematic dessert, when I was younger and I remember really well the TV ad on it. The funny value-added of this dessert is the little sticker on the bottom of the pot, you need to remove in order to let the jelly to go on the plate and the caramel spread around the jelly.

Last week, I went to a second hand market and I found some jelly mould, so I decided to give them a try and a start my various recipes of flamby. The first try was a mess, as I have tried to do my homemade caramel. That was a huge mistake because when you put the fresh and really hot caramel on the bottom of the mould, the plastic has melted with the caramel. I was disappointed but I decided to give a second try with my spare moulds. This time, I decided to use Agave syrup instead of caramel as it is easier to find this syrup in UK. Moreover, I decided to use some agar-agar, that is vegetal gelifiant. The huge challenge with this kind of powder is to find the right balance between a jelly texture and something not really smooth. So, for my second try I have only included 1 g of Agar-Agar that was not sufficient for 650 ml of milk and the jelly stay liquid. At the end, my third try was great, so I decided to give you the right recipe to try. 

I hope you will enjoy eating this funny dessert, reminder of childhood.

I wish you a nice week and see you next week with other delicious recipes.