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
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”
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.
