By chefmichaelsmith Dessert French Baking
July 13, 2015
France invented cuisine. Many of the world's finest restaurants are French and so is the world's premiere ranking and rating system for cuisine, the stars of Le Guide Michelin. Le Puy-en-Velay is further blessed with surrounding fields of world famous lentils and the eponymous restaurant of Chef Francois Gagnier. Like any great chef, Francois is intensely committed to the products of his region. He served me a 7-course lentil tasting menu in his Michelin-starred restaurant. The whole meal was inspiring but the last course blew me away. Imagine a classic light soufflé, anchored with earthy lentils, enhanced with aromatic vanilla and bound together with mysteriously harmonious star anise!
This recipe is from the France webisode of Lentil Hunter with Chef Michael Smith.
20 Minutes
1 Hour
1 Hour 20 Minutes
6 6-ounce ramekins
2 oz (60 g) soft butter
2 Tbsp (60 mL) granulated sugar
1 cup (250 mL) French green lentils
3 cups (750 mL) water
1/4 cup (60 mL) granulated sugar
1/8 tsp (0.5 mL) salt
1 tsp (5 mL) star anise powder (nutmeg or cinnamon also work well)
6 large eggs
1/4 cup (60 mL) flour
2 Tbsp (30 mL) butter
2 Tbsp (30 mL) lemon juice
1 tsp (5 mL) vanilla extract
1/4 tsp (5 mL) cream of tartar