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Martell Pure Gourmet – 10 iconic Recipes

28 November 2011 No Comment

From the day that Martell was founded in 1715, it has always had close links to gastronomy, and hence decided to further develop its culture of flavor and define the bases of the perfect Martell gastronomy. Out of this culture and passion, the Pure Gourmet signature was born. Pure Gourmet is inspired by Martell’s pure method of the creation of its Cognacs.

This is an ingredient-led cuisine: three pure ingredients are chosen from renowned terroirs and are then prepared in a skillful and unpretentious manner.
These ingredient pairings and recipes accompany each Martell cognacs and elevate every facet of them heightening your enjoyment of Martell and offering you a unique gastronomic moment.
For the launch of Pure Gourmet, the Martell Chefs developed 10 iconic recipes for you to discover on MARTELL.COM

One great recipe with the marvelous Martell VSOP:

Crepes with Menton Lemon
Orange Butter & Red Berries

Ingredients for 4 serves:
Crepe batter
-100 g flour
-50 g butter
-2 eggs
-25 cl milk
-Grated peel of 1 orange
-1 pinch of fine salt
-1 vanilla bean
-2.5 g fine salt
-1 t orange juice
Lemon cream
-15 cl liquid heavy cream
-5 cl lemon juice
-50 g sugar
-60 g egg yolks
-Grated peel of 1 lemon

Orange butter
-20 cl orange juice
-100 g sugar
-80 g butter

Final preparation
-125 g wild strawberries or other berries
(blackberries, wild raspberries,blueberries, etc.)
-Crepes with Menton Lemon
-Orange Butter & Red Berries

To prepare the crepe batter
Brush the orange under warm water; pat dry and finely grate the peel.
Melt the butter in a pan. Sift the flour. Beat the eggs. Incorporate them
into the flour sifted with the salt. Moisten with the milk and 3 cl of water.
Add the melted butter, orange peel and the vanilla seeds. Leave for two
hours at room temperature.
To cook the crepes
Blend the batter and thin with 2 cl of water.
Heat a non-stick frying pan; grease with a little clarified butter on a paper
towel. Pour a ladle of batter into the pan, turning the pan clockwise to
spread the batter evenly. Let brown for one minute; flip and brown the
other side; set aside on a plate. Cover with a towel so it does not dry.
Cook all the crepes in the same way, greasing the pan each time.

To prepare the lemon cream
Combine the egg yolks with the sugar, then add the liquid and the grated
lemon peel before heating in the microwave to a temperature of 86° C.
Strain to remove the lemon peel and chill.
To prepare the Suzette sauce
Spread the grated peel of the two lemons on wax paper and dry in the
oven set at 80°c. Crush to obtain an even, fine-textured “salt”.
Bring the orange juice to a boil with the sugar.
Add the butter and blend with a whisk.
Season with lemon salt and a little grated lemon peel.
Garnish 2 to 3 crepes with lemon cream and fold in quarters with the
wild strawberries.
Serve 2 to 3 crepes per plate, drizzle with a little orange butter (serve
also in a sauce dish). Finish with a sprinkle of lemon salt.

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