This edition looks at baking - cooking in the dry heat of the oven. Raymond Blanc starts with scallops baked in their own shells and then makes a salt-baked leg of lamb.
[video width="1280" height="720" mp4="https://video-clump.com/wp-content/uploads/2017/12/RB-ep.4.mp4"][/video]
He ends with two desserts. The first is a restaurant masterpiece - a pistachio souffle with a bitter cocoa sorbet inside - and is followed by a flourless chocolate cake.
[caption id="attachment_1310" align="alignnone" width="300"]
Pistachio soufflé[/caption]
Raymond Blanc demonstrates the technique of baking by making a hot pistachio soufflé with a rich and icy chocolate sorbet centre.
[caption id="attachment_1311" align="alignnone" width="300"]
Baked cheese “fondue”[/caption]
Raymond Blanc offers two alternative baked melting cheeses – one spiked with chilli, garlic and rosemary and the other topped with a secret ingredient… Lush with homemade flatbread.
[video width="1280" height="720" mp4="https://video-clump.com/wp-content/uploads/2017/12/RB-ep.4.mp4"][/video]
He ends with two desserts. The first is a restaurant masterpiece - a pistachio souffle with a bitter cocoa sorbet inside - and is followed by a flourless chocolate cake.
1. Pistachio soufflé with bitter cocoa sorbet
[caption id="attachment_1310" align="alignnone" width="300"]
Pistachio soufflé[/caption]Raymond Blanc demonstrates the technique of baking by making a hot pistachio soufflé with a rich and icy chocolate sorbet centre.
2. Baked cheese “fondue”
[caption id="attachment_1311" align="alignnone" width="300"]
Baked cheese “fondue”[/caption]Raymond Blanc offers two alternative baked melting cheeses – one spiked with chilli, garlic and rosemary and the other topped with a secret ingredient… Lush with homemade flatbread.
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