A recipe a week and a great lemon mousse

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Monique d’Agay in her provençal kitchen in Agay, on the Riviera

It is rare nowadays to live in a town which carries your last name, especially on the Riviera. Monique d’Agay, has lived all her life near St Raphael and  is a Provençale cook by excellence. She gave us two recipes one of a quiche provençale with red and green peppers and one of a lemon mousse.

Quiche Provençale with red and green peppers

For six people, take two 2 peeled red peppers and 2 green peppers, on for two onions depending on size, a small size of preserved tomatoes, 2 squashed garlic cloves, two eggs, 33 cl of fresh cream. Roast the tomatoes and peppers in a pan with olive oil and reduce them to a purée. Beat the eggs and the cream and mix with the vegetable purée. Cook the crust a bit before covering it with the purée. Bake for thirty minutes in the oven.

The beach in Agay, photo Frédéric d’Agay

For the lemon mousse, take four lemons, 6 eggs, 100 g of sugar. Mix the lemon juice with 3 spoons of water, sugar and the yokes. Cook in a bain marie until it gets thicker. Beat the whites and incorporate with the lemon curd. Put in the freezer for a few hours. When you are ready to eat it, take it out for fifteen minutes.

A lemon mousse made in 15 mns

And imagine that you are on a sunny beach in Provence, not far from Saint Tropez!

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