Recipes with Armagnac

Plums with rice

Boil the milk with lemon peel in a thickened pot. Pour the rice and cook the porridge by low heat and under low for 45 minutes. Let it cool. Half the flowers and remove the stones. Put the flowers in a bowl and pour Armagnac over. Let them pull for 20 minutes.

Foie gras terrine

Foie gras from duck or goose is picked in small pieces of approx. 2 - 3 cm, veins and bile are removed. Foie gras is marinated for 2 hours at room temperature in sautées, armagnac, salt and green peppercorns. Foie gras is squeezed into a porcelain terrin

Blommeis with armagnac

Place the pads in soft for 5 cl. Armagnac with some water and sugar. The milk is boiled with the vanilla rod. Sugar and egg yolks are stirred together. The warm milk is added with stirring. The mass is heated slowly while stirring in a thickened pot. Coo

Armagnac ice cream served with aces from the agen

Boil the cream with 200 g of sugar and vanilla, which is spiced with the 8 egg yolks and flavored with Armagnac. The ice is driven on ice machine and entered the freezer. Add a caramel, add vanilla and orange peel, then turn the swans into Touilles: 130 g suga

Dark chocolate truffle with prune and Armagnac

Chop chocolate fine. Udsten sveskerne-preferably those from Agen-steam them, covered, with a little water, blend sveskerne and got them back in the pan. An infant with water to the consistency is like lind applesauce.

Chocolate confections: Pearl from Perigord

Chocolate chopped coarsely. The cream to the boil, taken by the heat and pour over the chocolate while stirring. The butter is stirred in, when the mass is 35-40 degrees hot. Finally touched marzipan and Armagnac,. It all made cool for the next day, where mass