Ooh la La!

By Dusoulier, Clotilde | Vegetarian Times, March 2014 | Go to article overview

Ooh la La!


Dusoulier, Clotilde, Vegetarian Times


SIMPLE HOMEMADE SWEETS WITH A FRENCH TWIST

Reviewers may be raving about Clotilde Dusoulier's wonderful way with locally grown vegetables in The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen, but what wowed us were the desserts. We asked the author and blogger to share some more sweet secrets. From a light lemony warm soufflé to a smooth, fruit-laced ice cream, her luscious offerings are effortlessly elegant and oh-so-French. A.> *'

Lemon-Almond Souttes

SERVES 6

There's nothing intimidating about these zesty soufflés, just be sure to grease the sides of the ramekins up to the rim so they'll rise fully in the oven.

2 tsp. coconut oil

4 (arge eggs, separated

3 Tbs. honey, softened

1 organic lemon, zested and juiced (1 Tbs. zest, 3 Tbs. juice)

3 Tbs. almond meal

V* tsp. salt

11 Preheat oven to 350°F. Grease six 4-oz. ovenproof ramekins with coconut oil up to rim. Chill ramekins in refrigerator.

2 | Whisk together 3 egg yolks, honey, lemon zest, lemon juice, and almond meal in medium bowl. (Reserve extra egg yolk for another use.)

3 l Beat 4 egg whites and salt with electric mixer until stiff peaks form. Fold meringue into egg yolk mixture with spatula.

4 | Fill ramekins two-thirds full, and bake 10 to 12 minutes, or until puffy and golden brown. Serve immediately.

PER SOUFFLÉ 106 cal; 5 g prot; 6 g total fat (2 g sat fat); 11 g carb; 92 mg chol; 139 mg sod; <1 g fiber; 9 g sugars ©

Mango Pistachio Cardamom Ice Cream

SERVES 6

Take a sweet trip to India with this easy frozen treat, spiked with green cardamom and nuggets of pistachio. Silken tofu makes it extra creamy and smooth with no dairy. Grinding the seeds from whole cardamom pods offers the freshest flavor-look for the pods at spice purveyors and gourmet kitchenware stores.

1 large, ripe mango (1 lb.), peeled and cut into chunks

cup sugar

2A cup drained soft silken tofu

2 pods green cardamom, split, seeds removed and finely ground, or 1 pinch ground cardamom

1 pinch salt

Yt cup dry-roasted unsalted shelled pistachios, chopped

11 Blend mango, sugar, tofu, cardamom, and salt in blender until smooth. Cover, and refrigerate until chilled.

2 | Freeze mixture in ice cream maker according to manufacturer's instructions. Once ice cream is set, fold in pistachios.

PER VCUP SERVING 148 cal; 4 g prot; 6 g total fat (<1 g sat fat); 23 g carb; 0 mg chol; 26 mg sod; 2 g fiber; 19 g sugars © ®

Pear and Lavender Charlottes

SERVES 6

The French love to assemble single-serving desserts in glasses, and this easy Charlotte makes for an elegant treat. Dried lavender teases floral notes out of the pears.

3A tsp. dried lavender flowers

*A cup sugar, divided

% cup plain reduced-fat Greek-style yogurt

1 lb. ripe pears (3 medium), peeled, cored, and quartered

18 ladyfinger cookies (about 5.3 oz.), halved

11 Set out six 5-oz. glasses for filling.

2 | Finely grind lavender with % tsp. sugar using mortar and pestle. Stir into yogurt, and set aside.

3 | Bring remaining sugar and VA cups water to a simmer in medium saucepan. Add pears, and simmer 2 minutes. Lift pears from syrup with slotted spoon, reserving syrup. Dice pears. Divide into six portions on cutting board.

41 To assemble Charlottes; Dip ladyfinger halves briefly in syrup, plain side down, and arrange in glasses, placing 1 piece flat in bottom of each glass, and standing 4 pieces around sides of each glass (plain side facing inward). Scoop 1 Tbs. yogurt in center of each serving, top with one-sixth of pears, 1-Tbs. …

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