R khooks

It’s Sunday afternoon, by now I should have been to my yoga class, gone to the market and cleaned up my studio. Have I done any of that…no. I’ve only just rolled out of bed and that’s not because I was out clubbing to the morning hours…The last 2 weeks have been quite hectic with all the goings on at ‘La Cocotte’ plus I have another 3 other part time jobs, so I thought I deserved a lie in.

We had a book signing this week ‘Plaisirs du thé’ being the theme. We served tea matcha meringues and cake with fruity tea cocktails. Very very sorry we were bombarded (there was a mention on Le Figaro’s website) and I didn’t have any time to take any photos. We should be having another book signing this Thursday (do pop by if you’re around).

Anyway as I said last week, I’m trying dulce de leche recipes. ‘Dulce de leche marshmallows’ is what I came up with this week. I’ve always wanted to try and make marshmallows. Back in the ‘olden days’ they used the root of the marshmallow plant (hence the name) to make them, you won’t be needing any of that in this recipe. My version is a lot lighter on the sugar and more airy/’mousse’ like texture. They best when they’re cold. If you don’t like dessicated coconut, you could roll the marshmallows in a mixture of icing sugar and corn starch.

I’ll be taking some of these to munch on, while I drool over Johnny Depp and Orlando Bloom at the cinema.

Dulce de leche marshmallows

4 egg whites
80g glucose
250g dulce de leche
9 leaves of gelatin
50g sugar
50g dessicated coconut

Soak gelatine in ice-cold water. Whip egg whites until stiff, add sugar half way through. Melt together glucose and dulce de leche in a pot. Squeeze the water out of the gelatine, heat gently in a pot until melted. Fold in the dulce de leche and gelatin into the egg whites. Pour into a rectangle container, spread. Chill for 2 hours. Cut into squares/shapes and roll in dessicated coconut.

La recette en français …

Guimauve à la confiture de lait

4 blancs d’oeuf
80g glucose
250g confiture de lait
9 feuilles de gélatine
50g sucre en poudre
50g de noix de coco râpée

Faites tremper la gélatine dans de l’eau froide pendant quelques minutes. Montez les blancs en neige et a mi-montage ajoutez le 50g de sucre progressivement sans cesser de batter. Chauffez le glucose et la confiture de lait jusqu’à fondu. Dans un deuxième pot chauffez légèrement les feuilles de gélatine puis incorporez le gélatine et confiture de lait doucement avec les blancs. Etalez la preparation dans plat carré de preference et laissez refroidir pendant 2 heures.
Découpez des morceaux de guimauve et roulez-les dans le mélange noix de coco râpée.