THE MENUS IN MY PREMIUM AREA
If I were to host three dinner parties this autumn, these are the menus I’d choose…
Three opportunities to get together around a lovely table.
MENU No. 2 — A Thursday evening
What an idea! I’ve invited some friends round on Thursday evening for a proper dinner.
Crispy savoury puff pastry · Poultry with tarragon · Chocolate & orange
How about we finally took the time to entertain guests?
Pears, chanterelles & hazelnuts · Roast lamb · Autumn pavlova
MENU No. 15 — An evening with a difference
How about we do something a bit out of the ordinary tonight?
Autumn Cappuccino · Salmon in a golden coating · Chocolate & pear
For each menu: the recipes, the shopping list and my plan of action to organise everything in advance.
Your guests are seated.
You too.
Danish cake – a blend of nostalgia and sophistication (traditional method & Thermomix)
Description
The Coupe Danemark is a timeless dessert: vanilla ice cream, whipped cream and hot chocolate sauce. In this revisited version, the intensity of dark chocolate (70% cocoa) is enhanced by a hint of apricot liqueur and the crunchiness of caramelised hazelnuts. Prepared in advance and assembled at the last minute, it never fails to surprise with its elegance and indulgence. A dessert that evokes nostalgia for Viennese cafés while adding a modern touch.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - traditional method
1. Chocolate sauce
• Finely chop the chocolate.
• Heat the water, cream, butter and vanilla in a saucepan, without boiling.
• Add the chopped chocolate, stir until completely melted and the sauce is smooth.
• Remove from the heat, stir in the apricot liqueur and, if desired, a pinch of fleur de sel.
• Keep warm in a small jug.
2. Assembling the cuts
• Soften the vanilla ice cream slightly and divide it between 6 well-chilled bowls.
• Make a small indentation in the centre of each ball.
• Decorate the edges with whipped cream using a piping bag.
• Sprinkle generously with Brazil nuts.
3. The service
• Bring the cuts to the table with the warm sauce.
• Pour the sauce into the ice cavity in front of your guests for a spectacular effect.
THERMOMIX® METHOD
Preparation - Thermomix method
1. Chocolate sauce
• Place the chocolate pieces in the bowl → 20 seconds / speed 8.
• Scrape down the sides, add the water, cream, vanilla and butter.
• Cook for 5 minutes / 60 °C / speed 3.
• Scrape down again, continue for 2 minutes / 60 °C / speed 3.
• Add the apricot liqueur → 10 seconds / speed 3.
• Reserve in a jug and keep warm.
2. Assembling the cuts
• Follow the same steps as for the traditional method.
