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.
Extra gourmet vanilla sauce (traditional method & Thermomix)
Description
Cream, vanilla, eggs... and you've got a sweet, velvety, gourmet vanilla sauce! Perfect with Buchteln (the Austrian answer to the French brioche), apple strudel, red fruit in aspic or baked apples. It keeps for 2 to 3 days in the fridge and can be enjoyed hot or cold.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Pour the milk, cream and vanilla paste into a saucepan. Bring to the boil and then remove from the heat. Leave to infuse for at least 2 hours.
2. Bring back to the boil, then remove from the heat immediately.
3. In a second saucepan, whisk the egg yolks with the sugar and salt until the mixture whitens and becomes frothy.
4. Gradually pour the hot vanilla milk over the egg mixture, whisking constantly.
5. Return to a very low heat and allow to thicken slowly, stirring constantly, until you obtain a smooth texture. Do not leave the heat.
6. Remove from the heat and allow to cool or serve hot.
THERMOMIX® METHOD
Preparation (Thermomix version)
1. Pour the milk, cream and vanilla paste into the Thermomix bowl. Heat for 7 mins / 100°C / speed 1, then leave to infuse and cool for at least 2 hours in the bowl.
2. Place the whisk in the bowl. Add the egg yolks, sugar and salt to the cold vanilla milk. Cook for 12 mins / 80°C / speed 3.
3. Pour into bottles or serve immediately hot. Keep refrigerated for 2 to 3 days.
