Description
Once in France, when a loud singing cicadas, smell the wild herbs, honey and roses, growing in large terracotta pots on the steps of each house. From the foot of the hill into the distance leaving a neat field improbable bright red — a valley of lavender. Every year in July, Avignon becomes quiet in the Grand scene of thousands of spectators. Here is the most prestigious in France, international festival of theatrical art. In August, when everything calms down, rates are once again reasonable, and in small areas instead of actors appear, gray-haired Monsieur, it is important to play petanque under the lime trees. Tourists buy a sachet of lavender-scented, thick melons and candies made from almond paste, then sit under the umbrella cafe and blissfully close my eyes, letting the warm southern wind. What else is there to do in Provence? Only to enjoy life. So I invite you to enjoy a beautiful "candy" from the liver and lavender.
Ingredients
-
200 g
-
120 g
-
1 piece
-
200 ml
-
1 tsp
//= Yii::t('app', 'Total calories: ') . $recipe['ingredients']['total_calories'] ?>
Cooking
Lavender flowers Rob - they need 1 teaspoon.
Melt the butter and slightly browned. Cool to 50°C.
Liver, egg yolks, cream and butter using a blender grind until smooth.
Add lavender flowers, salt and pepper.
Pour into ramekins and in a water bath to bring to readiness in the oven 1-1,5 hours at 65°C.
If you don't have candy molds, then lined with film form and pour the contents when ready, cut into cubes or diamonds.
When serving very good figs, marinated balsamic sauce.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.