Litchi, coming mainly from Madagascar, gives color to our markets and an exotic flavor to our winter that never ends! This fruit with white flesh, tender, almost glassy, with the sweet flavor is sweet cherry is also called China and symbolizes eternal love. During the Tang Dynasty in the sixth century Emperor Xuanzong was coming from southern countries this exceptional fruit for his favorite Yang Guifei. Litchi that only grows in the south was delivered by imperial messengers who took turns day and night to ensure the freshness of the fruit. The latter is judged by the absence of juice that escapes when the bark peels of the fruit! This criterion is still current. In fact, you can slip into the palm of your hand like a pearl, a peeled lychee, without a drop of juice! Similarly, to keep the freshness of the crust and prevent it from hardening and darkening, keep your lychees in water.
Partner with pink and raspberry, Ispahan macaron Pierre Hermé has given the world famous lychee. Even if one thinks spontaneously to use sweet lychee, in mosses, sweet pies or as in this delicious lychee jam I mention in my kitchen of Madagascar , you can also treat versions salt. Litchi flesh feels good with mixtures of seafood in a light mayonnaise or just with lime juice or lemon this. It goes well as a garnish with foie gras, an escalope of veal with cream, roasted duck.
For foie gras, foie gras once cooked, deglaze the pan emptied of foie gras with a dash of balsamic vinegar, throw them a handful of meat per person of litchi. Cook one minute, then pour over the beautiful trim on the foie gras.
For veal cutlets, do as you usually do. Paint it a handful of meat per person of litchi in the reduced cream, then sprinkle with chopped cilantro.
To roast duck, fry the meat of litchi in a little butter, honey and chopped ginger to taste. Serve with duck cut.
Partner with pink and raspberry, Ispahan macaron Pierre Hermé has given the world famous lychee. Even if one thinks spontaneously to use sweet lychee, in mosses, sweet pies or as in this delicious lychee jam I mention in my kitchen of Madagascar , you can also treat versions salt. Litchi flesh feels good with mixtures of seafood in a light mayonnaise or just with lime juice or lemon this. It goes well as a garnish with foie gras, an escalope of veal with cream, roasted duck. For foie gras, foie gras once cooked, deglaze the pan emptied of foie gras with a dash of balsamic vinegar, throw them a handful of meat per person of litchi. Cook one minute, then pour over the beautiful trim on the foie gras.
For veal cutlets, do as you usually do. Paint it a handful of meat per person of litchi in the reduced cream, then sprinkle with chopped cilantro.
To roast duck, fry the meat of litchi in a little butter, honey and chopped ginger to taste. Serve with duck cut.
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