I am very excited like every Monday as I always have a great week ahead full of cooking, but this Monday is a bit special as I am preapring a little get away to Paris, and I am actually over the moon !!!

I so love Paris.

What are my plans in Paris ? Eat !

I have a list of restaurants, bistrots to be more precise as that’s what I love about Paris, its old bistrots where you eat old fashion dishes that my grand-mother used to make, where aperitif, lunch and dinner last forever, drinking red wine and sitting at the terrace watching people passing by…. That’s Paris !

I can’t wait to wander and get lost,have a croissant that I will dip in my ‘café crème’, walk, discover…. And work a little bit, as my trip will be made of a little bit of working.

For now, I made something very new, a quick dessert with lemon as you know I love lemon.

 

Serves 6,

-10 cl of cream (in that case I used rice cream and it worked very well)
-5 sprigs of basil
-3 organic lemons
-100g of sugar
– 5 eggs

Method :

In a pan, heat the cream with basil, when it’s boiling, turn off the heat and let it to infuse till it’s completely cold.
Take off the basil, preheat the oven at 120°C / 248°F.

Zest 1 lemon and a half, juice the 3 lemons and pour the sugar into the juice. Mix till it dissolves. Add the zest into the mix and the eggs whisked, then the cream.

In 6 ramekin pour in the batter and put it in the oven for 40min. It has to be cooked on the edges but still shaky in the center.

After cooking let it to cool down and put it the fridge for a least one hour before enjoying.


Don’t forget to follow us and let us know what you think about this recipe also on instagram @skinnycroissant by Chef Marlene and to check our youtube channel @skinny croissant by Chef Marlene. Merci !!!

2 Comments

  • Valentine Posted September 18, 2018 11:04 am

    How many eggs? It looks so good! Thanks

    • Marlène Posted September 24, 2018 8:56 am

      OMG !! Sorry just realized that I forgot them on my ingredients list…. so 5 eggs !! Thank you !!!

Add Comment

Your email address will not be published. Required fields are marked *