Mirliton English 🇬🇧 #cook4learn

alain-ducasse.jpeg

Alain Ducasse (French, born 13 September 1956) is a French-born Monégasque chef. He operates a number of restaurants including Alain Ducasse at The Dorchester which holds three stars (the top ranking) in the Michelin Guide.

In 1988, Ducasse expanded beyond the restaurant industry and opened La Bastide de Moustiers, a twelve-bedroom country inn in Provence and he began attaining financial interests in other Provence hotels. On 12 August 1996, the Alain Ducasse restaurant opened in Le Parc – Sofitel DemeureHôtels in the 16th arrondissement of Paris. The Red Guide awarded the restaurant three stars just eight months after opening.

Ducasse came to the United States and in June 2000 opened the Alain Ducasse restaurant in New York City’s Essex hotel at 160 Central Park South, receiving the Red Guide’s three stars in December 2005, in the first Red Guide for NYC. That restaurant closed in 2007 when Ducasse chose to open a restaurant in Las Vegas named Mix, which later went on to earn one star in the Michelin Red Guide. In early 2008, Ducasse opened Adour, at the St. Regis Hotel on 16th and K Street in Washington, D.C., and has also opened a more casual Bistro Benoit New York, at 60 West 55th Street.

On 2 July 2011, Alain Ducasse prepared a multi-course gala dinner for Prince Albert, his bride Charlene Wittstock, and their 500 A-list guests at their royal wedding. It was the first time Ducasse prepared an official meal for a head of state. He was also in charge of preparing the post-festival.

He has been special guest in the US and Italian versions of MasterChef. In 2013 he was awarded the Lifetime Achievement on The World’s 50 Best Restaurants Listvities brunch on July 3, in conjunction with Joel Robuchon.

The sweet dough

500g of flour

300g of butter

200g sugar

2 whole eggs

1 vanilla pod

It is a particular combination of ingredients composed of a liquid element (eggs) and a mixture of butter and sugar.

Mix the butter with the sugar. Add the eggs one by one and the inside of the vanilla pod. Finally we incorporate the flour. Once it is mixed and you obtain the homogeneous mass cover it with plastic wrap and it can be stored in the refrigerator.

Mirliton

6 whole eggs

4 egg yolks

30g of milk powder

335g of almond powder

390g of sugar

1 ½ vanilla pods

Fine grated 2 lemons

Emulsify the eggs with the sugar and add the powdered milk and the almond powder. Open and scrape the vanilla pod, put the grains in the previous preparation and add the lemon zest. Reserve in refrigerator.

Assembly, cooking and presentation

Spread butter in semicircular molds and cover them with the sweet mass with2mm of thickness. Let rest 30 minutes in the refrigerator and fill ¾ parts of them with the mirliton. Put on a piece of grapefruit, sprinkle with powder sugar. Cook at 180C.

Let cool down on a rack and sprinkle again with powder sugar again.

mirlitondepomelo