Early season strawberries, raspberry tuile and wild basil gelée This refreshing strawberry dessert from legendary chef Raymond Blanc is perfect for entertaining. Not only does it have a great wow ...

Raspberry tuile: Mix flour and sugar, add raspberry puree, butter and almond. Leave in fridge for 24 hours before removing it and cooking it for 10 minutes at 180°C. Pistachio heart: Boil cream, add ...

It’s hard to imagine French home cooking without a dollop of creme fraiche, that silky, subtly tart cultured cream that has a way of making food taste better. In France, just about every home cook ...