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Raymond Blanc

How to Cook Well : Baking

This edition looks at baking – cooking in the dry heat of the oven. Raymond Blanc starts with scallops baked in their own shells and then makes a salt-baked leg of lamb.



 

 

He ends with two desserts. The first is a restaurant masterpiece – a pistachio souffle with a bitter cocoa sorbet inside – and is followed by a flourless chocolate cake.

 1. Pistachio soufflé with bitter cocoa sorbet

 

Pistachio soufflé with bitter cocoa sorbet
Pistachio soufflé with bitter cocoa sorbet

Raymond Blanc demonstrates the technique of baking by making a hot pistachio soufflé with a rich and icy chocolate sorbet centre.

 2. Baked cheese “fondue”

 

Baked cheese “fondue”
Baked cheese “fondue”

Raymond Blanc offers two alternative baked melting cheeses – one spiked with chilli, garlic and rosemary and the other topped with a secret ingredient… Lush with homemade flatbread.

 

Summary
How to Cook Well : Baking
Title
How to Cook Well : Baking
Description

We looks at baking - cooking in the dry heat of the oven. Raymond Blanc starts with scallops baked in their own shells and a salt-baked leg of lamb.