History of French cuisine History of French cuisine The main French dishes The ingredients to basic recipes
Chocolate mousse Ingredients • 11 ounces of dark chocolate • 6 eggs • Just over 2 ounces butter (half salted, half unsalted) • 1.7 ounces of sugar • A pinch of salt
Came from the Spanish to France in the 17th century. Came from the Spanish to France in the 17th century. First recorded recipe was in New York in 1897. Many different recipes. Very simple to make.
Ingredients Ingredients 500ml (18fl oz) double cream 1 vanilla pod 100g (4oz) caster sugar (plus extra for the topping) 3 egg yolks 2 whole eggs
History Crème Brûlée, French for "Burnt Cream". The earliest known reference was France in the 1691 release of Massialot's cookbook. The recipe is more popular in France than anywhere else, being a standard dessert offering in many French restaurants.