Custard tart with prune kernel oilCustard tart with prune kernel oil

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custard tart with prune kernel oil

Ingredients for the short crust pastry:

  • 200 g of flour
  • 100 g of butter
  • 1/4 teaspoon of salt
  • 1 teaspoon of vanilla sugar
  • 50 ml of water

For the filling:

  • 1/2 litre of milk
  • 60 g of flour
  • 150 g of caster sugar
  • 2 teaspoons of vanilla sugar
  • 1 dessert spoon of prune kernel oil
  • 1 pinch of salt
  • 6 eggs

Preparation:

  1. Preheat the oven to 180 °C
  2. Prepare the shortcrust pastry. Roll the pastry out to a thickness of about 3 mm. Line a greased and floured flan tin. Prick the base several times with a fork. Cook the pastry blind for 15 minutes.
  3. In the meantime, mix the flour, caster sugar, vanilla sugar, eggs, salt and the dessert spoon of prune kernel oil in a large bowl.
  4. Heat the milk to around 70 °C and add to the mixture, mixing thoroughly.
  5. Fill the pastry case and cook the tart for 40 minutes.

Chef’s tip!

Miniature Perles de Gascogne Chef's Hat

For those food lovers who are watching their waistlines, you can still treat yourselves with a lighter version without pastry! For the light version, begin the recipe at step 3.

Vanilla custard with prune kernel oilCustard with Prune kernel oil

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custard with prune kernel oil

Ingredients:

  • 1/2 litre of milk
  • 100 g of sugar
  • 4 eggs
  • 1 teaspoon of vanilla extract
  • 3 to 4 dessert spoons of prune kernel oil

Preparation:

  1. Bring the milk to the boil with the sugar and vanilla extract, then remove from the heat.
  2. Beat the eggs. Pour the eggs into the milk mixture, mix thoroughly and add the prune kernel oil.
  3. Pour the mixture into ramekin dishes and place under the grill for 13 to 15 minutes.
  4. Leave to cool and serve chilled.

Miniature Perles de Gascogne Chef's Hat

Chef’s tip:

For parties, serve warm with scoops of chocolate, vanilla, red berry or exotic fruit ice cream. A guaranteed delight!

Cherry clafoutis with Prune Kernel OilCherry clafoutis with Prune Kernel Oil

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cherry clafoutis with prune kernel oil

Ingredients:

4 eggs

110 g of flour

90 g of sugar

500 ml of fresh cream

150 ml of milk

1 spoon of rum or Armagnac

1 pinch of salt

1 sachet of vanilla sugar

500 g of cherries

1 spoon of prune kernel oil

Recipe:

1. In a large bowl, mix the eggs, flour, salt and sugar.

2. Whisk the cream and milk together. Add to the mixture.

3. Pour in a spoonful of prune kernel oil and one of rum or Armagnac.

4. Pour the mixture into a greased baking tin and place the cherries on top.

5. Cook in the oven at 200 °C for 30 to 40 minutes.

Chef’s tip:

Miniature Perles de Gascogne Chef's HatCook using whole cherries to keep their full flavour and aroma.  If your clafoutis is to be eaten by small children, you can always stone the cherries before or after cooking!

Chocolate mousse and clementine gateau with Prune kernel oil

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chocolate clementine pudding with prune kernel oil

Ingredients for the biscuit base:

200 g of any type of dry biscuit

100 g of butter

1 dessert spoon of virgin plum oil

1 dessert spoon of sugar

Ingredients for the clementine mousse:

5 clementines

2 eggs

3 dessert spoons of cornflour

4 dessert spoons of sugar

1 pinch of salt

Ingredients for the chocolate mousse:

200 g of dark chocolate

60 g of butter

5 eggs

1 dessert spoon of sugar

1/2 dessert spoon of virgin prune kernel oil

Recipe:

  1. Line the base of a small loose base tin (max 20 cm) with greaseproof paper.
  2. Crush the biscuits and mix with the melted butter, sugar and oil. Press this mixture firmly into the tin to create a uniform base. Leave to chill.
  3. Clementine mousse: To prepare the mousse, start by squeezing the clementines. Then separate the eggs. In a bowl, add the yolks to the sugar and clementine juice .
  4. Mix well. Over a low heat, gradually add the cornflour whilst stirring and increasing the heat. As soon as the cream gets to boiling point and thickens, lower the heat and let it cook for 1 minute.
  5. Whilst this is cooling, beat the egg whites until quite stiff.  Fold the whites into the clementine mixture.
  6. Place a layer of this mixture over the biscuit base. Return to the fridge to chill.
  7. Chocolate mousse: melt the chocolate with the butter.
  8. Separate the eggs. Whisk the egg yolks in a bowl with the sugar and prune kernel oil.
  9. Beat the whites until quite stiff.
  10. Mix together the melted chocolate and butter and egg yolks.
  11. Fold into the egg whites.
  12. Layer this mousse over the clementine layer.
  13. Leave to chill for several hours. Carefully remove from the tin for serving.

Chef’s tip:

Miniature Perles de Gascogne Chef's HatTo decorate, draw arabesques on the top of the mousse: it will harden quickly in the fridge and create an attractive effect for your dessert.

Apple and pineapple crumbleApple and pineapple crumble

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crumble with prune kernel oil

Ingredients:

  • 1 pineapple
  • 3 apples
  • Lemon juice
  • 150 g of flour
  • 150 g of brown sugar
  • 20 g of ground almonds
  • 60 g of margarine
  • 1 teaspoon of virgin prune kernel oil

Preparation:

  1. Preheat the oven to 200 °C.
  2. Peel the apples and pineapple.
  3. Cut the fruit into squares. Place the fruit in the bottom of a greased and floured flan tin. Sprinkle with lemon juice.
  4. Mix the flour, sugar and ground almonds. Add the margarine and virgin plum oil. Mix to a crumble using your fingers. Spread over the fruit.
  5. Cook in the oven for 30 minutes.
  6. Serve warm with a drizzle of honey and a scoop of vanilla ice cream.

Miniature Perles de Gascogne Chef's Hat Chef’s tip:

For a more modern presentation, serve in individual glass or ramekin dishes.

Parmentier with hazelnut oil and duck confit with morel mushrooms

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parmentier with hazelnut oil and duck confit with morel mushroomsIngredients

  • 700 g of Bintje potatoes
  • 100 to 150 ml of milk
  • 40 g of hazelnut oil
  • coarse salt
  • 300 ml of dark poultry stock
  • 24 small dried morel mushrooms
  • 2 duck confit thighs
  • 1/2 garlic clove
  • 1 sprig of parsley
  • a bit of sauce

Preparation:

  • Potato purée
  1. Boil the potatoes, starting with cold water salted with coarse salt (approx. 15 g per litre)
  2. Mash the potatoes
  3. Season the milk and bring it to the boil (you can also add a bit of nutmeg)
  4. Dry out the mashed potato over a low heat
  5. Gradually add the hazelnut oil, followed by the boiling milk (you may not want to add all the milk, depending on your desired texture and the type of potato).
  6. Keep in a double boiler with cling film over the purée (to stop the surface drying out)
  7. Note: you must always work with mashed potato when it is hot to prevent it going stringy
  • Sauce
  1. Rehydrate the morel mushrooms by pouring over boiling water up to level. Leave to swell for 20 to 30 mins
  2. Remove the rehydrated morels and rinse them if necessary (if there is any sand on them). Filter the water.
  3. Reduce the stock to a demi-glace and add the mushroom water once reduced, then the mushrooms
  4. Keep warm in a water bath
  • Confit
  1. Chop the garlic and parsley
  2. Bone the confit thighs
  3. Cut the meat into small pieces and sauté with no oil or fat in a frying pan (until it is slightly crispy)
  4. Add the chopped garlic and parsley and a little demi-glace to hold it all together
  5. Keep warm in a water bath
  • PRESENTATION
  1. In a ring mould, place a layer of confit a third of the height and press down well with spoon
  2. Add purée up to the top of the ring mould (we used a mould of 6 cm diameter and 4.5 cm height), smooth over with a spatula to level the surface
  3. Decorate around the centre of the plates with the demi-glace
  4. Place the Parmentier in the centre and remove the mould
  5. Decorate with the morel mushrooms

Inca Inchi oil is awarded food product certification in Europe

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Perles de Gascogne, a company specialised in the production and distribution of high quality first cold press virgin oils, has just been awarded European food product certification for virgin Inca Inchi oil, after seven years of analysis and additional studies.

European partner of the leading Peruvian producer, the Perles de Gascogne company has obtained Novel Food certification for its first cold press virgin Inca Inchi oil; the European certificate of authorisation to sell on the food market.

This oil is produced from Plukenetia seeds, which are cultivated in the Amazonian region of Peru using traditional and organic agricultural methods. Known and valued by the cosmetics industry for several years, it is currently the richest vegetable source of omega 3 available on the food market.

Also known as Sacha Inchi, this oily substance is a valid alternative for food processing and nutraceutic companies wishing to develop their ranges of omega 3 enriched products: combined oils, margarines, dairy produce, food supplements…

Its richness of flavour and nutritional qualities also make it a first-choice product for amateur chefs and professional caterers: restaurateurs, chefs, bakers…

Marketed and sold exclusively by Perles de Gascogne in France and in Europe since March 2013, this product completes the range of first cold press virgin oils produced and distributed by the company: virgin hazelnut oil, virgin walnut oil and the flagship product, virgin prune kernel oil.

Press contact

 Christophe Merle, manager of the Perles de Gascogne SARL (limited liability company)

Contact : christophe.merle@perlesdegascogne.com

Download the press release in PDF format (1 page) : Press release Inca Inchi Perles de Gascogne May 2013

France Soir: “He invented an oil… made from prunes!”

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Article on Jean-Pierre Clavié, founder of the Perles de Gascogne company and creator of the first cold press virgin prune kernel oil.Article in France Soir on Jean-Pierre Clavié, creator of the Prune Kernel Oil

Fashion Style Paris “Et toque” on Dominique Bouchet, chef of Le Crillon

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Virgin prune kernel oil is mentioned in good places to eat by Dominique Bouchet, chef of Le Crillon.

Article published in Fashion Style Paris on Dominique Bouchet, chef of Le Crillon

The Nouvel Observateur: “Parfum de cuisine ! Mets de l’huile” (“Scent of cuisine! Add some oil”) by Michel Gardère

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Article by Michel Gardère, published 1 March 2013 in Le Nouvel Observateur:

Scent of cuisine! Add some oil

How long have we been using perfume?

Miss Cro-Magnon was already crushing strawberries or cranberries behind her earlobes to attract her lover, of whose name we are unsure. However, historians attribute the invention (in 1709) of the first ‘factory-made’ perfume much later – to Jean-Marie Farina: the Eau de Cologne that he made in his great Italian villa.

Since then, it has been irreparably copied and imitated. And that’s how our much-loved perfumes for the body came about. But is there such a thing as the scent of cuisine? A real one, kept in a bottle, that you can pour, at the last minute, on a dish, savoury or sweet, to add both a particular flavour and totally new fragrances. The answer is yes.

This perfume has existed since 1995

That year, Jean-Pierre Clavié,an agricultural farmer in Pujols (next to Villeneuve-sur-Lot) who already produced hazelnut oil and quietly tended to his plum trees, dreamed that Agen prunes, which have nothing of the Agen region and are mainly cultivated around the old river Lot, also had a stone and that inside that stone there was a kernel. This kernel, when pressed, could, like walnuts and hazelnuts – and even almonds – produce an oil.

In 1997, with the help of the Bordeaux Institut de Recherche sur le Corps Gras (Institute of Fatty Substance Research), Jean-Pierre Clavié collected the first drops of his oil that was then patented and made subject to the requirements of pharmaceutical standards.

” It looks like an oil, but it is more a flavouring that can be used in many different recipes, both sweet and savoury “

This is the explanation given to us today by Nathalie Barrère, daughter of the inventor who now markets and sells her father’s amazing invention. And it’s best to talk about it in a direct manner and not to be afraid of superlatives. This prune kernel oil is truly extraordinary. It is the scent of lovers of cookery. The one we were all waiting for. It enhances a roast just as perfectly as it does an endive salad (3 – 4 drops are enough) and it makes a macaroon something sublime, and the same goes for muffins and brioches. The truth be told, you can (or must) use this perfume everywhere. Or nearly.

It is very rich in vitamin E

The virgin plum oil or virgin prune kernel oil is obtained from the first cold pressing of the kernels found inside the prune stone, entirely without the use of solvents or chemical products. The virgin plum oil is a natural oil free from all additives. It is also non GMO and non allergenic. Very rich in vitamin E, which is always good for you, it also possesses truly exceptional organoleptic and aromatic qualities. Its intense natural almond flavour could class it as a natural flavouring and thus be used to replace artificial bitter almond flavourings. One final detail: it can be used just as well hot as cold.

The word perfume comes from the Latin ‘per fumus‘ meaning through smoke, and this oil certainly adds something special to everything it touches. Absolutely to be tried by all.

Perles de Gascogne

Vidalou

47300 Pujols – tel: (0033) (0)5 53 70 21 55

www.perles-gascogne.co

Michel Gardère – Le Nouvel Observateur

Read the original article at: http://obsession.nouvelobs.com/produits/20120301.OBS2641/parfum-de-cuisine-mets-de-l-huile.html

Photo Le Nouvel Observateur

Photo Le Nouvel Observateur