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- Cassandre-



Perfect gingembre

  • 250 g full milk
  • 90 g caster sugar
  • 8 egg yolks
  • 150 g caster sugar
  • 10 g fresh grated ginger
  • 450 g whipped cream

Heat up milk and sugar (90 g) to boiling. At the same time whisk up the egg yokes with the sugar and ginger.
Pour the boiling milk on to this mixture, transfer the whole into a casserole and bring it to the boil. Pour the whole into the beater after the mixture has cooled down, and gently mix in the whipped cream.


Sorbet Cassandre

  • 290 g cane sugar
  • 225 g water
  • 350 g French strawberries
  • 125 g wild strawberries
  • 350 g raspberries
  • 125 g orange juice

Mix all the fruit together, then sieve to recover the pulp (750 g).
Mix in the cold syrup, then put through a blender.

Member author

« Creating gustatory memories » is this establishment’s philosophy and a source of pride. It is also the reason why customers remain faithful : both for their classics and their house specialities. Since they are based in Alsace, many of these delights use Chantilly cream, such as the fantastic [...]

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