The most fragile structure in French pastry. A rich chocolate base is lightened with an intense volume of whipped egg whites, relying on the physical expansion of trapped air to rise high above the ramekin.
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Melt chocolate with butter; stir in yolks.
Whip egg whites with sugar until glossy.
Fold whites into chocolate matrix in thirds.
Butter and sugar ramekins; pour in batter.
at 400°F; do not open the door.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
