A cooking lesson in France…

Whether accomplished in the kitchen or a simple beginner, a cooking lesson taught by a friendly professional can bring tons of confidence, knowledge, and good tips to everyone.

L’Atelier des Chefs is a great place to take such a lesson. The staff is knowledgeable and friendly and you will leave with a meal if you choose that option. SWEETTABLESCAPES did just that over the summer and had a blast. Our menu included Roasted Asparagus with Beaufort cheese and a Fried Poached Egg, Filet of St Pierre with lemon thyme and fried zucchini flowers followed by a Lavender Shortbread and Strawberry-Fromage Blanc Mousse also know as blanc-mange.

Here is the dessert recipe and some pictures of SWEETTABLESCAPES‘ little hands at work…first in Paris and then again at home…

You’ll need: (for 12)

For the cookie:

– 2 sticks and 2 TBsp butter at room temperature

– 3/4 cup sugar

– 4 TBsp lavender

– 2 cups and 3/4 whole wheat pastry flour

– 2 eggs and 2 yolks

– 2 tsp baking powder

For the mousse:

– 1 and 1/4 cup heavy cream, divided

– 1 vanilla bean

– 2 sheets gelatine

– 350 g fromage blanc (since you can’t always find this creamy fresh cheese easily, we used plain Greek yogurt)

– 1 lb fresh strawberries, keep a few for garnish

– 1/4 heaping cup powdered sugar

Make the cookie:

Preheat oven to ????F. Mix 2 eggs and yolks with sugar until frothy, add butter, flour,  baking powder and lavender.

Butter and flour 12 stainless steel pastry circles. Pour preparation half-way up the circles and bake at   for 20 minutes. When cooled, remove cookies from circles. Wash and dry them. You will need the circles for the mousse

Wash strawberries and cut them into tiny cubes.

Make the Mousse:

Put the gelatine to soften in cold water for 15 minutes and then squeeze out liquid. Scrape vanilla bean and mix seeds and  1/4 cup heavy cream in a small saucepan. Add gelatine to cream and slowly heat up.

Add this mixture to the “fromage blanc” (or Greek yogurt) and mix vigorously . Add sugar.

In another bowl, whip remaining cup of heavy cream to medium peaks, add to yogurt mixture. Add strawberries.

Pour the mousse into the circles, let them cool overnight in the fridge. When ready to use, run a knife around the circle to loosen the mousse and put each mousse on top of each cookies.

Decorate with a sliced strawberry.


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