Virgin plum oil. Recipes and tips. Spring 2010.

1. SPRING 2010

2. Table of contents
Muffin 3. Chocolate 49. Duck 57. Milk 51.
Coffee 25. Gala apple 5. CarrotCauliflower 29.
71.
Pumpkin 7. Char 61. Pepper 11.
Avocado 41.
Trout 53. Mirabelle 13. Broccoli 31.
Pear 9. Strawberry 21. Asparagus 33. Lobster 65.
Citron 15. egg 35. Pineapple 45. Fig 73.
Spinach 17. Rice 23. Yoghurt 64. Mushroom 27.
Fuji 47.
Beer 35.
Apricot 43.
Tomato 19. Cornstarch 67.
Cherry 39. Potato 63.

3. Muffin
80 g Chestnut flour , 80 g wheat flour , 1/2 tsp baking powder , 120 g coar-
sely chopped walnuts , 1 apple , 1 beaten egg, 150 ml milk concentrate , 150 ml
water, 2 tbsp virgin plum oil

4. Preheat the oven to 180°C. Peel off the apple and slice it
into small cubes.
Mix chestnut flour and baking powder in a large mixing
bowl. Add the chopped walnuts and the apple cubes with
the flour mixture.
Mix together egg, milk and water. Add virgin plum oil. Add to
flour , walnut, apple mixture and stir until blended.
Pour into greased muffin moulds and bake for 30 minutes.

5. Royal gala apple tart
4 parts
400 g de pastry paste, 400 g Royal Gala apples, 50 g butter, 4 balls vanilla
ice cream, virgin plum oil , cinnamon

6. Make 4 rounds (15 cm diameter) with the pastry. Peel and
cut apples into slices: Place the apples on each tart
shell, leaving a small lip around.
Brush the peeled apples with melted butter. Put a pinch
of cinnamon.
Bake at 210 °C for 10 to 12 minutes.
Place each tart on a plate, add a scoop of vanilla ice
cream in the centre and 4 to 6 drops of plum oil on the
ice cream. Enjoy

7. Pumpkin tart
4 parts
1 pastry roll, 800 g of peeled pumpkin, 30g of grated parmesan, 1 tbsp fresh
thyme leaves, 1 white egg, 1 tbsp of virgin plum oil.

8. Place the dough in its paper in a 22 cm diameter mould.
Cover with a second sheet of paper, then with 1 layer of
dried vegetables well up against the edges. Prick the dough
through the paper. Place for at least 10 minutes in the re-
frigerator meanwhile, preheat the oven to 180 ° C (th. 4).
Bake for 10 minutes. Remove vegetables and paper, gene-
rously brush the bottom the tart with white egg, bake
again for 3 min. Peel the pumpkin and cut it into small
cubes. Put them in a large saucepan with 2 dl water. Salt.
Cook for 10 minutes. When the cubes are tender, remove
the lid and leave to cook until the water evaporate. When
the dice begins to undo, remove from heat. Leave to cool.
Add Parmesan , 1 / 4 of the thyme leaves and pepper well
with black pepper mill. Sow the rest of the thyme over
crust. Spread the pumpkin. Bake 5 min. Remove from oven,
wait 2-3 minutes, gently brush with plum oil. Enjoy.

9. Pear cake
6 serves
8 small Alexandrine pears, 150g flour, 100g sugar, 2 eggs, 10 cl of milk, 3
tbsp of plum oil, 2 tsp of baking powder, salt

10. In a bowl, put together eggs, sugar and a pinch of salt.
Mix until the paste makes a "ribbon".
Stir in flour, baking powder, mix with milk and plum oil.
Grease and flour a baking pan. Pour half of the preparation.
Place pears, peeled and chopped.
Cover with the remaining paste.
Bake in oven thermostat 8 for 40 min.
Leave to cool and turn out the cake.

11. Peppers stuffed with plum oil
flavoured rice
Serves 8
1 kg of red peppers (medium size) 1 / 2 kg onion, 500 grams of rice
1 cup olive oil, 1 tsp cinnamon, 1 tsp spice, 1 tsp dried mint, 1 tsp concentrated
tomato, 1 tsp sugar, salt, 1 tbsp pine nuts, 1 tbsp raisins

12. Chop onions and fry in 1 / 2 cup of oil with pine nuts.
When the pine nuts turn golden, add the washed and drai-
ned rice.
Add spices, mint, tomato concentrate, sugar and salt. Stir
over low heat until the rice becomes transparent.
Add a glass of water, cover and simmer for ten minutes.
Turn off heat and let the rice swell further 5-7 minutes
and perfume with plum oil.
Wash peppers, cut the caps and remove the seeds. Stuff
them with rice, put a slice of tomato on top and arrange
the peppers upright in a dish on top.
Pour the equivalent of a glass of water.
Bring to a boil, reduce heat and cook for 20 to 25 mi-
nutes. You should lways make sure that some water re-
mains at the bottom.
Serve warm or cold.

13. Mirabelle plums souffle cake
For 12 Muffins type moulds: 50 Mirabelle plums, 1 tin of condensed milk, 2
eggs, 120 g flour, 5 g dehydrated yeast, 20 cl milk 2 tbsp plum seed oil

14. Wash the mirabelle plums, wipe them and pit them. Mix all
the ingredients, finishing with plum seed oil. Fill one third
of each mould with the paste and add four mirabelle
plums on the top. Repeat the operation with the other
moulds. Bake for 20 minutes at 190°.

15. Brioche with candied citron pieces
and plum oil
For a big pastry mould
30 g whole milk , 20 g plum seed oil , 2 tsp dehydrated yeast , 200 g flour
(T45 or pastry type) , 1 pinch of salt, 25 g sugar , 130 g eggs , 200 g butter in
small cubes , 2 tbsp of floured and preserved lemon

16. Put the flour , salt and sugar in a big bowl, add 1/3 of the
eggs then the yeast diluted in milk and plum seed oil. Knead
and add the rest of the eggs.
Continue kneading until dough is smooth and elastic.
Slowly incorporate butter and the chopped lemon. Knead
until they are thoroughly mixed. Surround the paste with
a plastic film and leave to rest for 1h30 at ambient tempe-
rature.
Beat down the paste, divide it into 4 parts and put them
side by side in a pastry mould. Brush with egg-wash and
leave to rest 30 min.
Brush with egg-wash again, decorate by slicing the sur-
face with a fork and bake for 20 min at 200°.

17. Plum oil flavoured spinach salad
For the sauce:
80 ml Orange juice, 1 tbsp red wine vinegar , 2 tbsp virgin plum oil, 1 tables-
poon dijon mustard, Salt and Pepper.
225 g fresh Spinach (Baby spinach), 1 radicchio (cut into bite-sized pieces) ,
1 bunch of radishes (sliced), 1 small ripe Mango (diced), 1 mid-size Avocado
(cut into rounds).

18. For the salad sauce: Mix thoroughly Orange juice, vinegar,
plum seed oil, mustard, salt and pepper in a small dish.
Before serving spinach, put radicchio, sliced radishes and
mangos pieces in a salad bowl and mix with the sauce.
Decorate each salad portion with avocado slices.

19. Fresh Red bell pepper puree
4 big size red sweet peppers, 1 red tomato , 1 eggplant , 1 cup of plum oil ,
30 ml muscatel wine , 4 bunches of parsley, 2 garlic cloves, salt , white
grounded pepper

20. Steam the bell pepper and eggplant (do not peel) for 20 mi-
nutes.
Wash the tomato and steam it until its skin peels off.
Remove the skin, the juice inside tomato and tomato
seeds. Steam garlic cloves for 1 minute.
Peel the eggplant and the bell pepper. Remove white fila-
ments inside the bell pepper. Put both the eggplant and the
bell pepper in a bowl and mix with a blender until the paste
becomes homogeneous and creamy. Add plum oil spoon by
spoon and beat until you obtain an emulsion.
Add muscatel wine, garlic and finely cut parsley. Firmly
beat for one minute.Cut tomato into tiny squares and add
them to the bell pepper purée.
Put the purée in a bowl. Cover with a transparent foiler
and put into the fridge for a minimum of 12 hours.
Serve fresh in soup plates.

21. Salad of tomatoes and strawberries
Basil, virgin plum oil and balsamic vinegar
4 serves
8 tomatoes, 16 strawberries, 8 tbsp of virgin plum oil , 2 tbsp of balsamic
vinegar, 16 fresh basil leaves, salt

22. Clean tomatoes and strawberries in fresh water.
Remove tomato peduncles and cut each tomato into 8
pieces. Proceed the same with strawberries. Elaborate a
dressing by mixing virgin plum oil with balsamic vinegar.
Flavour the tomatoes and the strawberries with the dres-
sing . Add some salt and decorate with basil leaves.

23. Riz au lait
300 g round rice, 2 litres of whole milk, 3 tbsp cornstarch, 200 g sugar, 6
tsp plum oil

24. The day before: in a large bowl, soak the rice in 5 dl milk.
Cover with plastic wrap and refrigerate overnight.
The next day, drain the rice and preserve the milk. In a
large saucepan, add the preserved milk to the remaining
milk. Bring to a boil and stir so that starch does not
stick to the bottom of the pan.
Add drained rice, not rinsed. Wait until the boil resumes,
then reduce heat to low. Continue cooking 15 minutes,
often stirring.
Stir in sugar and mix. Add cornstarch previously dissolved
in a little water. Turn until the milk thickens. Remove
from heat, and pour plum oil. Stir well. Transfer the rice
pudding into a serving dish of your choice.
Cover with a thin plastic film and leave to cool. Decorate
with almonds and red berries.

25. Caramel Bonbon
125 g coffee powder (Espresso), 500 ml boiled Mineral water, 1000 g brown
sugar powder , some plum oil , 125 g roasted peanuts

26. Pour the coffee powder in hot mineral water until it
boils. Remove from the fire and leave to rest a few mi-
nutes. Simmer.
Put sugar in a big saucepan and pour over the expresso
mixture. Cook over low heat until the sugar is dissolved
and the mixture becomes thick and syrupy.
Oil a ceramic plate with plum oil and pour the caramel in-
side. Leave to rest until it is cool enough to handle but
still malleable. Divide the caramel with an oiled (Plum oil)
knife.

27. Green olive paste
400 g green olives pitted, 25 g mushrooms, 4 tbsp plum oil, 1/2 confit
lemon, bread slices.

28. Rinse mushrooms and soak them in cold water for at
least 1 hour. Slice confit lemon in small squares.
Puré the mushrooms, olives and confit lemon in a mixer.
Gradually add plum oil until the paste becomes consis-
tent. Put the paste in a closed box and keep it in the
fridge for one hour.
Spread on sliced toasted bread. You can also eat the green
olive paste with a potato salad.

29. Cauliflower cream
1 cauliflower, around 1 kg. 300 g potatoes (Binje variety)
1.2 litre water or vegetable stock. 2 leeks, trimmed. 1 tbsp butter
Sea salt and pepper. 2 tbsp plum oil. Grated nutmeg, 1 tbsp finely chopped
parsley, 1 tbsp finely snipped chives

30. Cut the cauliflower into small florets. Peel and dice po-
tatoes. Bring the water or stock to the boil, salt it well
and cook the potato and cauliflower for 15 minutes.
Trim the leeks and finely slice them. Melt the butter in a
frying pan and gently cook the leeks until softened. Tip
the leeks into the cauliflower and potato mixture and
simmer for 5 minutes.
Use a potato masher to crush the vegetables in the pan,
or purée half the soup in a blender and return to the
pan. Simmer gently for 5 minutes. Add plum oil and nut-
meg, stirring gently.
Taste for salt and pepper, scatter with parsley and
chives, and serve.

31. Broccoli cream
Serves : 4
60 minutes + maceration
1 broccoli + broccoli baby leaves , 2 diced potatoes , 1 onion , 2 dl of liquid
cream , 1 garlic clove , 2 tbsp Plum oil , Pepper , Salt

32. Wash the broccoli and cut it into pieces. Keep one branch
for the decoration. Peel and dice onion and garlic clove.
Fry lightly the onion to low fire for 5 minutes with two
spoonfuls of butter.
Add minced garlic and onion and cook 2 minutes . Add
broccoli and diced potatoes. Add 1 litre of water. Salt.
Cook for 35 minutes. Mix in a blender until it is creamy.
Add liquid cream. Season to fit your taste and boil 5 mi-
nutes maximum.
Cook the broccoli baby leaves in boiling water for 8 mi-
nutes. Remove and reserve.
Perfume your cream while it is still hot with two tbsp
of plum oil. Decorate with the broccoli baby leaves.

33. Asparagus soup
1 handful of green asparagus, 50 gr., almonds, 2 slices of hard bread, 2 garlic
cloves, 1.5 litre of chicken broth, ground pepper, 50 cc. plum oil.

34. Preparation: In a frying pan , fry the asparagus. Reserve.
In the same oil fry bare garlic, almonds and bread, until a
little gilded. Reserve with the oil. Peels the hardest parts
of the stem of the asparagus, rejecting the hardest part
of the base. Cut in pieces and punt to cook in the
chicken broth, about 25 minutes covered, until they are
very tier to us. Crushes garlic, the almonds and the fried
bread, with a little broth or water, using the beater, until
the result becomes very fine. Add this mixture to the pot
with the broth and the pieces of asparagus and crush
again until the cream becomes smooth.
Put on the verge, salt and pepper. Boil and add the fried
ends of asparagus. Reserve. Serve warm with costrones
of fried bread.

35. Fragrant herbs sauce on boiled eggs
French Bread (leftover), one large white onion with its greenery; one shallot;
one flat bunch of parsley; one chive bouquet; three basil branches; six
hard-boiled eggs; one tbsp plum oil; one tbsp water; salt; one tbsp ground
pepper

36. Soak the bread in water; Peel and chop finely onion and
shallot; Chop coarsely green of onion. Thin out the
leaves of the basil and parsley and keep some leaves to de-
corate eggs.
Chop chive. Dry the bread carefully and put it in a blender
with the onion, the shallot, the parsley, the basil and the
chive. Add salt and pepper. Blend with the machine. Add
plum oil and one tbsp of water. Mix again.
Napper on hard-boiled eggs.

37. Plum oil pancake
250 g flour, 4 Eggs, 3 Tbsp virgin plum oil, 1/4 L beer , 1/4 L water , salt ,
3 Tbsp Brandy , vanilla flavoured sugar

38. Mix flour, eggs, beer, water and salt in a big bowl. Leave to
rest for two hours at ambient temperature.
Add 3 Tbsp of water in the paste and bake your pancakes
in a buttered fry pan.
When a pancake is ready, brush its surface with some vir-
gin plum oil while it is still hot and immediately sprinkle
with vanilla flavoured sugar.

39. Cherry soup
750 g Cherries stoned, 40 g Unsalted butter, 1 tea spoon corn flour, 2
tbsp sugar, 750 cl Water , half tea spoon Salt, 1 Small Cinnamon stick, 1
Baguette and butter, 2 tbsp whipping cream, 4 tsp plum oil

40. Melt butter in saucepan. Add cornflour and blend. Add
water. Slowly whisk till all is well blended. Add cherries,
cinnamon, sugar and salt. Bring to the boil. Simmer for 20
minutes. Meanwhile prepare your almond cream by mixing
2 tablespoon of whipping cream with 4 teaspoon of plum
oil. Serve with a drizzle of plum oil flavoured cream over
the soup.

41. Langoustines, avocado slices,
herring eggs and virgin plum oil
4 Serves - 100 g raw langoustines (or shrimps) - 170 g herring eggs - 20 cl
olive oil - 300 g fresh cream - 200 g avocados + 2 avocado fruits - 1 lemon
- Some virgin plum oil

42. Mix the shrimps with 70 g of herring eggs and 20 g of
olive oil. Strain and add 100 g whipped cream. • Mix 200 g
of avocados purée with the juice of one lemon. Add 200 g
whipped cream. Cut the rest of avocados into flat disk
shape. Dress in a transparent glass adding first shrimps
then avocado disks then the avocado cream. Decorate with
herring eggs.

43. Gastrique of apricots sauteed in
plum oil and raisins
300 g Bergeron apricots, quartered. 100 g seedless Muscat raisin, 60 g aca-
cia honey, 30 g chopped shallots. 1 tbsp plum seed oil, 1 bsp sweet vinegar, 2
tbsp of orange juice. Salt and freshly ground pepper. A bit of sweet vinegar

44. Brown the shallots in plum oil. Once golden, add honey and
simmer. De-glaze with orange juice and vinegar. In a sauce-
pan, lightly fry apricots and raisins with the reduction
until syrupy. De-glaze with a bit of sweet vinegar. Add salt
and pepper. Keep warm.

45. Fruit crumble
1 pineapple, 3 apples, lemon juice, 150 g flour, 150 g sugar cane, 20 g almond
powder , 60 g margarin or cooking butter , 1 tbsp virgin plum oil

46. Slice the fruits in cubes and put them in an oven plate.
Sprinkle with lemon juice. Preheat your oven to 200°C Mix
up flour, sugar, and almond powder into sand. Add marga-
rine and plum oil, mix with fingers , sprinkle on fruits and
heat in oven for 30 min.

47. Apple juice vinaigrette
2 kg of apples, virgin plum oil, a pinch of salt

48. Wash your apples and wipe them. Use a fruit centrifuge
to extract 600 g of apple juice . Reduce the juice by
boiling it lightly to 200 g. Leave to cold.
Add virgin plum seed oil and vigorously beat. A Pinch of
salt. Adjust ingredients (salt and virgin plum oil) if neces-
sary for a light and fruity mixture.
Use the dressing with shrimp, fried fish, lobster or avo-
cado.

49. Chocolate mousse
4 serves: 200 g chopped bittersweet chocolate, 4 eggs (separated) , 2 bags
of vanilla bags, 1 tbsp fresh cream, 1 tbsp virgin plum seed oil, 1 pinch
of salt

50. Put chocolate in a bowl set over simmering water. Heat
gently, stirring occasionally, until chocolate is melted.
Remove the chocolate from the heat and whisk in virgin
plum oil. Mix again. In a medium heatproof bowl, whisk
together the egg yolks and vanilla sugar until the mixture
is thick.
Whisk the chocolate mixture into the yolks. Set aside.
In a bowl , beat the egg whites and salt until soft peaks
form. Fold about 1⁄4 of the whites into the chocolate
mixture until well combined.
Very gently fold in the remaining whites, mixing only until
no white streaks appear.
Put the mousse in 4 bowls, tent with plastic wrap and
chill 4 hours.
Serve with fresh cream

51. Bastard cream
3 egg yolks, 25 cl fresh cream , a dash of virgin plum oil , a pinch of finely
ground tonka bean

52. Beat eggs and sugar. Add cold fresh cream and put them
in a saucepan. Slowly heat until your mixture reaches 85°.
Then add virgin plum oil drip by drip until you achieve a ba-
lanced taste.
Add a pinch of tonka bean to support the almondy, bitter
almond like notes of virgin plum oil.
Pour into two glasses.
Wait one hour before putting them in the fridge.
Leave to cool 45 minutes...

53. Trout filet marinated in virgin
plum oil and saffron
1 Trout, Olive Oil, Saffron, Virgin plum oil, Bacon, Beets, Endive, Balsamic Vinegar

54. Fillet the trout and take out its skin. In a bowl, mix virgin
plum oil and saffron. Dive the trout entirely in the bowl
and marinate overnight in the fridge.
Remove the trout from marinade and “dry” it for 3 hours
on a grill. Using the marinade, coat both sides of the
trout skin with a brush.
Slowly melt the fat of the skin (located between the
flesh and the skin) in a fry pan until crispy, tasty and
slightly bitter. Give it the form of a sail boat.
Prepare a salad with bacon, beets endive and balsamic vine-
gar.
Fry both sides of the trout fillets until they turn orange
and lay them on a bed of vegetables.
Garnish with the sail boat.

55. Sour cherry ice cream
About 1 quart (1 liter) 1 cup (250 ml) whole milk , 2/3 cup (130g) sugar , big
pinch of salt , 2 cups (500 ml) heavy cream , 5 large egg yolks , 6 tbsp
(90g) plum oil , 1/4 cup (30g) dried sour cherries, chopped , 2 tablespoons
eau-de-vie, or another liquor

56. Heat the milk in a medium-size saucepan with the sugar and
salt. While that's heating, pour the cream into a metal bowl and
set that bowl into a larger bowl with some ice, creating an ice
bath. Set a mesh strainer over the top of the empty bowl.
Whisk the yolks in a small bowl and gradually pour some of the
warm milk mixture over the yolks, whisking constantly. Scrape
the warmed yolks back into the saucepan and cook the custard
using a heatproof utensil, stirring constantly (scraping the bot-
tom as you stir) until the mixture thickens (71-77C).
Pour the custard through the strainer into the heavy cream set
over the ice bath, then stir frequently until the mixture is coo-
led down. Refrigerate at least 8 hours or until thoroughly chil-
led. Soak the sour cherries in the eau-de-vie, cover, and let them
stand overnight, stirring occasionally. Whisk the oil into the ice
cream custard then freeze the mixture in your ice cream maker
according to the manufacturer's instructions.
Drain any liquid off from the cherries and when you remove the
ice cream

57. Duck filet marinated in plum oil
4 Serves:
16 duck filet denervated, 80 g of foie gras, 16 mi-cuit prunes pitted, ripe figs,
1 tablespoon prune cream, 10 cl virgin plum oil.
lettuce leaves, 2 raw endives, salt, cherry tomatoes

58. Cut the fillets into thin slices in the longitudinal direc-
tion. Marinate the fillets with the mixture made with plum
oil, prune cream and salt 4 hours before dinner. Once they
are ready , slightly cut the figs and stuff the mi-cuit
prunes with foie gras. Arrange the duck filet, the figs and
mi-cuit prunes in a baking dish. Brush with the plum oil
marinade and bake 10 min at 160 °.
Presentation idea : 4 individual plates.
Form a "nest" of lettuce leaves and endives. Put a roasted
fig in the centre and mix around the filets and mi-cuit
prunes stuffed with foie gras.
Use the remaining marinade as a seasoning. Filter and rec-
tify to fit your taste.
Garnish with cherry tomatoes.
Optional: add diced nuts roasted in plum oil

59. Marble cake with white chocolate
and pistachio paste
Pistachio paste : 35 g of green pistachio, 1 tsp of grape seed oil, 1 tbsp of
plum seed oil
Marble cake: 75 g of white chocolate , pistachio paste , 175 g of sugar , 175
g de butter, 4 eggs yolks and whites separated ,125 g of flour , 75 g of almond
powder

60. Pistachio paste : Slightly roast pistachios. Leave to cold
and finely mix with a robot mixer. Add grape seed oil and
plum seed oil. Mix again.
Marble cake: Melt the chocolate in a bain marie. At the
same time, in a big salad bowl, beat together butter and
sugar until the mixture gets foamy. Add egg yolks one
after the other , inserting one tablespoon of flour in bet-
ween. Add almond flour. Firmly beat the whites with salt
until you have stiff peaks . Add the rest of the flour to
the mixture , then the mixture in the big salad bowl.
Divide the content of the salad bowl into two parts . Add
white chocolate to the first part and pistachio paste to
the other. Using a spoon, pour the paste in a buttered and
floured cake mould, alternating the white chocolate prepa-
ration with pistachio paste. Bake in oven for 40 minutes.

61. Venere black rice with plum oil
marinated char
Arctic char: 250 g fillet (alternatively you can use tuna, swordfish or sal-
mon), Maldon sea salt, black ground pepper, 1 lemon, 1 tsp of plum kernel oil, 1
/ 2 vol fresh herbs of choice (chopped)
Risotto : 180 g black rice (wild rice), 1 tbsp grape seed oil, 50 g carrot cubes,
50 g parsley root cubes, 550 ml chicken stock , salt, black pepper, ground
pepper, Espelette pepper, 1 / 2 lemon, 30 g Parmesan reggiano cheese (grated)

62. Preparation: Cut the char into very thin slices. Marinate
them briefly with Maldon sea salt, pepper, lemon juice,
plum kernel oil and the herbs.
Slightly sweat the risotto rice in a small amount of grape-
seed oil until it smells nutty. Pour in the chicken stock.
When the rice becomes soft, add the rest spoon after
spoon so the rice can absorb it all. Conclude with the
seasoning (salt, pepper, Espelette pepper) and lime juice and
stir the Parmesan cheese underneath.
Presentation: Serve the marinated fillets of char on the
black risotto.
Garnish with fresh herbs.

63. Cold Vichyssoise soup
4 serves
250 g white leeks, 250 g potatoes , 50 g butter , 1,5 l water , Salt and pepper
20 cl whipping cream , Virgin plum oil , 12 Shrimps , 1 tbsp olive oil , 1 garlic
clove , 1 tomato , basil leaves

64. Finely chop white leeks and potatoes into pieces; Pan fry the
white leeks with butter and make sure they do not brown.
Add potatoes, water, salt and pepper and cook for 20 mi-
nutes.Cut tomatoes in half. Gently squeeze tomato halves to
release the seeds and juices and slice them into cubes. Peel
off shrimps and leave their tail end intact. Chop garlic gloves
and basil leaves. Puree leeks and potatoes (with the soup) in a
blender and pass the mixture through a sieve or fine colander.
Leave to cool in the fridge. Once the soup is cold, add whip-
ping cream, some drops of virgin plum oil and mix.Add 1 Tsp of
olive oil in a fry pan and heat. Salt and pepper each side of
your shrimps and fry them a few seconds. Add the chopped
garlic, the tomato cubes and the finely cut basil leaves. Mix
thoroughly. You are done.
Presentation idea : On each soup plate, first pour the vichys-
soise , add 3 to 4 shrimps on top of it and decorate with the
tomato mixture.

65. Rock Lobster Salad
2 cups Well-drained sauerkraut, chopped , 2 tbsp Chives,
chopped, 1/4 cup Carrots, shredded , 1 Cucumber, thinly sliced
, 6 Frozen rock lobster tails , 1 1/2 gallons Cold water , 4 ta-
blespoons Coarse sea salt , 6 tbsp Extra virgin olive oil , 1 tsp
Plum seed oil , 2 tbsp White wine vinegar , 1 tbsp White balsa-
mic condiment , 1 tsp Himalayan pink salt , 1/2 tsp White pep-
percorn, freshly ground

66. Vinaigrette: 6 Tablespoons Extra virgin olive oil , 1 teaspoon
Prune seed oil , 2 tablespoons White wine vinegar , 1 tablespoon
White balsamic condiment , 1 teaspoon Himalayan pink salt , 1/2
teaspoon White peppercorn, freshly ground
Combine the wine, vinegar, and Balsamic condiment with salt and
peppercorn, add the two oils gradually while whisking
constantly to create a thick, emulsified vinaigrette.
In a salad bowl, mix sauerkraut, chives, parsley, carrots, and
add the vinaigrette and toss well. Chill. In a large pot, bring 1
1/2 gallons of water to a rolling boil. Add the coarse sea salt
(4 tablespoons). Drop frozen rock lobster into boiling salted
water. When water returns to a rolling boil, cook for 3 mi-
nutes. Drain and drench with cold water.With scissors remove
underside membrane. Pull out meat in one piece and cut into 1/2
inch-thick crosswise slices.
Add to the salad; lobster and cucumber slices, toss gently and
serve.

67. Chocolate and almond bicolour cup
1 liter of milk, 3 eggs, 175 g sugar, 40 g of cornstarch, 3 tbsp plum oil, 4 tsp
cocoa powder 50 g black chocolate

68. Bring to boil milk in a saucepan with half the sugar. Let
boil for 1 minute, remove from heat and cover.
Blanche egg yolks with the remaining sugar. Add the corn-
starch and beat until the mixture becomes homogeneous.
Pour the mixture into the warm milk and mix well.
Put back the pan over the fire and cook on low heat, stir-
ring with a wooden spoon for 8 minutes or until the
cream thickens. Add virgin plum oil and vigorously mix.
Remove from heat and divide the mixture into two equal
parts. Add cocoa powder in one part and mix. Pour the
creams into individual glasses and form layers alternating
the cocoa powder cream with the plain cream. Leave to
cold.
For chocolate chips: Melt chocolate in a bain marie or
microwave and spread it over a cold surface. Allow to
cool slightly and scrape the chocolate with a spatula.

69. Yoghurt cake
6 serves
1 plain yogurt, 2 jars of flour, 2 jars of cornstarch, 2 jars of powdered
sugar, 3 eggs, 1 packet of yeast, 2 apples, cut into large cubes

70. Empty a jar of yogurt in a bowl, wash and wipe. Add flour,
cornstarch, sugar and oil.
Mix and then add the beaten eggs, the yeast and apples.
Pour the paste into a greased pan (22 cm diameter).
Bake in preheated oven (170 ° C or th. 5) for 45 minutes.
Unmold the cake while it is still warm, but wait until it
is cold to cut it.

71. Carrots on a sabayon cream
4 serves
For the sabayon cream : 90 g egg yolk (6 yolks) , 150 g sugar , 50 ml water ,
1 tbsp virgin plum oil
For the baby carrots : 500 ml water, 250 g sugar , 10-15 carrots

72. Peel the carrots and keep them full. Give their edge a
round shape. Heat water and sugar and when the mix-
ture boils, plunge the carrots (not the branches) inside
for 20 seconds. After blanching, cool them in cold
water and reserve.
For the sabayon cream :
Put the water to boil in a saucepan and remove from
heat when water starts boiling. Put all the ingredients
in a bowl and stir them vigorously. When the mixture
becomes dense, put the bowl in the saucepan over hot
water and continue to mount until it becomes foamy
(4-5 minutes). Remove from heat. Reserve
Serving suggestion : Put your sabayon cream in a deep
bowl and insert your gratinated carrots in the cream

73. White chocolate soup with figs
4 serves
50 g of chopped white chocolate, 250 ml milk, 3 egg yolks, 25 g sugar, 8
figs, 50 g of black chocolate chopped , 2 tbsp virgin plum oil

74. Boil milk in a saucepan. Meanwhile in a bowl, whisk the
yolks with the sugar and plum oil. Remove the milk, pour
over the yolks. Cook the mixture for 2 minutes, stirring
constantly.
Remove from heat, add white chocolate and stir until it
melts. Then, stop and introduce while warm in the fridge
(1 / 2 hour minimum).
Wash dried figs, and cut them into quarters.
Serve the soup in white chocolate soup plates, add two
pieces of fruit on each.
Melt the black chocolate in bain marie.
Cut a piece of baking paper in a large triangle-shape and
form a cone. Fold the edges, close the opening and fill
with black melted chocolate. Cut the tip with scissors
and garnish the soup with thin dashes of melted black
chocolate.

75. Perles De Gascogne
3 place de l’Armée d’Afrique 31200 Toulouse
http://www.plumoil.com