I was reading Jacques Pépin’s The Apprentice when I first read about eggs Jeannette. Named after his mother and a tribute to his childhood, they are essentially deviled eggs pan-fried and served with a mustard dressing.
Frying the deviled eggs stuffed side down, a slight crispiness is developed that is similar to the crisp edges of a fried egg. The whole time in my head as I made these, Jacques Pépin’s declarative “beautifully browned” rang through my head. That means that you can make these suited to your taste, with varying degrees of browned doneness.
Here is a video of him making eggs Jeannette with his daughter Claudine: (one who watches him can’t help but like him immediately – I did!)
Not quite a sorbet, not quite ice cream…this lemon ice is somewhere in-between. Since I saw it in the July/August issue of Everyday Food, I wanted to try and make it. This will make the second frozen treat in a row since I last posted and I hope that’s okay, although with the heat we’ve all been having I’m sure no one is complaining.
The original recipe uses sugar and raw egg whites. As usual, I substituted the sugar with honey and instead of using pasteurized egg whites (as it was suggested) I made a syrup with the honey and water as if making meringue, the heat from the syrup effectively cooking the egg whites. When I first made it, I wasn’t sure if it would work since I couldn’t seem to fold the egg whites into the lemon juice; they made two layers. I hoped for the best and thankfully it did work out.
The result? A lovely frozen dessert that has a bright, full lemon flavour and is made light by the inclusion of the beaten egg whites. My family, who all tried it, loved it and needless to say, it didn’t last long.
This is a simple, no-fuss frozen custard that I made over the weekend with fresh raspberries. It’s not too sweet and allows the raspberries’ tang to come through. It uses the coconut milk custard that I shared a little over a month ago here - the most you have to wait is for it to freeze, although the custard and raspberries blended together alone are thick and creamy enough for a milkshake, perhaps with a few scoops of vanilla ice cream added for good measure.