Katharine C: Cook&Eat, May 2013

Starter was fresh crisp vegetables with anchoiade

So good for us! 

A wonderful session at Caroline's - a smaller group than usual.
The weather was benign and after the morning's work we lunched on the terrace. 

Lots of prep (rubber gloves required)  for these braised baby artichokes....

....served with rabbit in cream and mustard sauce

Caroline and Leslie

Anne

Elisabeth and Yvette-Jacqueline relax on the terrace

Leslie, Anne and Angela

This is what summer tastes like

Fresh strawberries, raspberries and blueberries, in sweet wine gelee,  topped with groseilles, accompanied by mascarpone cream with lemon zest

This dessert was indescribable;  I think the picture says it all.  Thanks to Caroline for yet another
fun morning.  One of our group asked whether members of Cook&Eat do try to replicate the meals that we prepare under Caroline's direction at home.  We certainly do, probably with varying degrees of success.   A tip for the fruit dessert above:  if you're putting it back in the fridge, keep a steady hand and a level plate, otherwise it will go sailing to the floor, a la Julia Child!

Here's the recipe:  Red Fruit and Mint Terrine with Whipped Mascarpone     (For 10)

- 500 grs strawberries
- 250 grs blue berries
- 250 grs raspberries
- 50 cl sweet white wine
- 150 grs red currant jelly
-  15 grs gelatin leaves (check the packet for the weight of individual leaves - they vary, packets now have leaves that individually weight 1 gram each).    
-  3 sprigs fresh mint

for cream:
    •    250 grs mascarpone
    •    zest from 1 untreated lemon
    •    75 grs honey
    •    2 tbs whipping cream
Put gelatine in a bowl of cold water to soften.
Pour half the wine in a saucepan and boil for 3 minutes. Add the red currant jelly and mix until melted. Off the heat add mint and let infuse 3 minutes. Remove mint and add strained gelatine. Mix and add rest of wine.
Cut strawberries in half. Line a « cake » mould with Saran (plastic) wrap leaving large plastic borders.
Alternate layers of fruit in mould and pour wine mixture over fruit. Close plastic flaps pressing lightly and put in fridge for at least two hours or over night.

Whip cream, mascarpone and honey until stiff and add zest.

To serve carefully remove plastic rap from terrine and serve with mascarpone cream.