Pork forestier - recipe with step by step photos

Ingredients:

• 500 grams of pork
• 200 grams of fresh mushrooms
• 150 grams of bacon
• 150 milliliters of Burgogne wine
• 50 grams of flour
• 30 grams of butter
• 20 milliliters of cognac
• 10 shallots
• 4 spoons of olive oil
• 2 big onions
• 2 carrots
• 1 garlic head
• thyme

First you have to marinate the pork:

Chop the onions, the carrots and the garlic.

In a bowl mix the strips of pork meat with the garlic/onions/carrots mixture, then add the wine, the cognac, the butter and the olive oil. Let it rest for 24 h in the fridge.

The next day, in a pot add the meat, pour the flour above and let it fry for a few minutes until golden.

Pour the marinade and add the thyme and let it cook at slow fire for 1 hour, covering the pot and mixing from time to time.

Add the chopped mushrooms, the bacon and the shallots and let it cook for another 30 minutes.

Enjoy!

The recipe from the book:

2017 Flower market, Rodemack, France

The flowers were very expensive and most of them were the same as those you can buy from DIY stores at much cheaper prices.

Chocolate, raspberry, walnut and honey mousse cake - recipe with step-by-step photos

Ingredients for the dough:

• 300 grams of sugar
• 250 grams of chocolate
• 200 grams of butter
• 50 grams of walnuts
• 30 grams of flour
• 7 eggs
• 2 spoons with water
• salt

Ingredients for the honey mousse:

• 300 grams of fresh cream
• 170 millilitres of milk
• 100 grams of honey
• 50 millilitres of water
• 4 grams of gelatine sheets
• 2 egg yolks
• 1 spoon with flour
• 1 spoon with sugar

Ingredients for the walnut filling:

• 300 grams of mascarpone cheese
• 150 grams of crushed walnuts
• 100 grams of fresh cream
• 2 spoons with sugar

Ingredients for the raspberry jelly:

• 500 grams of raspberries
• 150 grams of sugar
• 4 grams of gelatine sheets

Ingredients for the cover:

• 200 grams of fresh cream
• 100 grams of raspberries
• 60 grams of sugar

Prepare the dough:

Beat the eggs with the flour for 10 minutes.

In a pot add the sugar with 2 spoons with water and let it caramelize. When brown, add the butter and mix until well incorporated.

Melt the chocolate.

Add the caramel and the melted chocolate over the beaten eggs and mix. Add the crushed walnuts and the salt and mix.

Put the composition in an oven tray and let it bake at 180 Celsius degrees for 40 minutes. When ready, let it cool! Divide it in two equal layers.

Prepare the honey mousse:

Mix the egg yolks with the honey.

Add the flour and mix.

Heat the milk and pour it over the eggs. Pour also the water.

Put the composition over a slow fire and mix until creamy: thick, but not quite like a pudding.

While still warm add the hydrated gelatine sheets and mix until well incorporated. Let it cool!

Beat the fresh cream with 1 spoons with sugar. Add the cooled eggs/milk composition and keep it in a cold place until you use it.

Prepare the walnut filling:

Beat the fresh cream with the sugar. Add the mascarpone cheese and the crushed walnuts and keep it in a cold place.

Prepare the raspberry jelly:

Boil the raspberries with the sugar for 15 minutes. Strain the juice and add the hydrated gelatine sheets. Mix well. Let it cool!

Assembling the cake:

On a plate, in a circle, add one layer of chocolate/caramel dough, then the walnut filling, then the raspberry jelly and above, add the honey mousse.

Beat the fresh cream with the sugar.

Cover the cake with the fresh cream.

Boil the raspberries with the sugar for 20 minutes until gets thick and strain the juice. Let it cool!

Add the raspberries jelly in the middle of the cake .

You can decorate it with raspberries and fresh cream.

Enjoy!