Isabelle, French tutor and French chef, will be demonstrating in her kitchen how to cook typical French dishes of the season. She may show you how to prepare asparagus ( des asperges ) with a sauce mousseline for instance. You will prepare dishes under her supervision and take them home to share with your spouse or partner or friend…
The French workshop is for people with a reasonable GCSE French. There are two places left so hurry up to join and have fun learning French while cooking a delicious dish or two! For more info…

Here is a photo of a very happy student who did the French course with Isabelle before Christmas.

Isabelle has kindly offered one of her recipes for this blog.

Iles Flottantes
I gave this recipe a twist by adding some orange blossom flower essence ( de l’essence de fleur d’oranger) instead of the traditional vanilla flavour. If you prefer to use vanilla ( de la vanille ), you can infuse the seeds of one pod ( une gousse ) in the milk- don’t forget to strain your milk before making your custard.

Preparation time: 30 mn
Cooking time: 10 mn
Will serve 6-8 persons

Custard sauce ( crème anglaise )
125 g of sugar ( sucre )
7 large egg yolks ( jaunes d’œuf )
2 tbsp of corn flour ( farine de maïs )
25 cl of orange blossom flower essence ( essence de fleur d’oranger )

75 g of caster sugar ( sucre semoule )
The juice of one orange ( une orange )

1 l of full fat milk ( lait entier )
4 large egg whites ( blancs d’œuf )
60 g of caster sugar ( sucre semoule )
1 tsp of lemon juice ( jus de citron )

Wisk the egg whites with the lemon juice until foamy. Gradually add the sugar and beat at high speed until stiff and glossy. Scoop out meringues with a spoon and poach them in the simmering milk for 2 minutes on each side. Remove with a slotted spoon and let them drain on a tray. Set aside.

In a bowl, lightly beat the egg yolks with the sugar and the corn flour and pour over the strained milk you used for the meringues. Pour the mixture back into the pan and place over low heat. Cook it, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. Pour immediately into a bowl, add the orange blossom flower essence, mix well and let it cool down.

Strain the orange juice and combine it a small sauce pan with the sugar. Place over medium high heat and boil until the mixture becomes a pale caramel.

Ladle some custard in ramekins, arrange one meringue per ramekin and trickle the boiling caramel over the meringues to form a lattice. Serve chilled.