In the spirit of collaboration, Rémy Martin pursues the quest for excellence by teaming up with the two-star French Chef Jean-François Piège.
RÉMY MARTIN XO PAIRED WITH
“LE BLANC À MANGER”
Eight new food pairings, both savory and sweet, were created revealing the aromatic elegance of XO, Club and 1738 Accord Royal. Jean-François Piège and Cellar Master Baptiste Loiseau worked hand in hand to taste the dishes and validate the food pairings.
For one of the pairings, Jean-François has paired the flavors of Rémy Martin XO with his signature dessert, Le Blanc à Manger, awakening sweet and vanilla notes with subtlety.
“Jean-François Piège and Cellar Master Baptiste Loiseau worked hand in hand”
FOOD PAIRING RECIPE
TRY IT YOURSELF
LE BLANC À MANGER
INGREDIENTS
Serves: 8
Preparation time: 1 hr
Cooking time: 25 mins
For the caramel circles:
– 1 1/2 cups powdered sugar (200g)
– 1/5 cup glucose (60g)
– 1 2/3 cups water (40cl)
For the blanc-mangers:
– butter for greasing
– 5 egg whites
– 1/2 cup powdered sugar (50g) + a little extra for the circles
Plus 3 tablespoons of crème anglaise per blanc-manger
FOOD PAIRING RECIPE
METHOD
To go with XO traditional french desert – his modern version.
STEP 1 – MAKE THE CARAMEL
Mix the powdered sugar, glucose and water, then heat gently in a pan while stirring. Pour the caramel onto a silicone mat or sheet of baking parchment and leave to cool.
STEP 2 – SET THE HEAT
Preheat the oven to 400°F (180°C).
STEP 3 – CREATE THE CIRCLES
When the caramel has set hard, grind it into a fine powder in a food processor or pestle and mortar. Use a small sieve to sift the powder into circular 5-6cm diameter stencils sitting on a lined baking tray. Place in the oven for a few seconds to melt the caramel into circles, remove and leave to cool. Reduce the oven temperature to 200°F (90°C).
STEP 4 – MAKE THE BLANC-MANGERS
Grease eight circles of 5-6cm in diameter with butter and sprinkle with sugar. Whisk the egg whites until they form stiff peaks, then add the powdered sugar. Put into a piping bag and pipe the egg white mixture in the middle of circles, and higher around the sides to form a well in the centre. Carefully place 1 tablespoon of crème anglaise in this well, then cover with more egg white mix and smooth over with a spatula.
STEP 5 – BAKE
Bake for 10 minutes, then remove the blanc-manges from the oven and rest for 1 minute before gently removing them from their circles.
STEP 6 – SERVE
Place a blanc-manger onto each plate and gently position a circle of caramel on the top.
