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making a quick great sweet terrine to serve cold or hot with rum syrup GETTING READY 1. Preheat oven to 200F. 2. Line a terrine mould with baking paper. MAKING 3. In a pan add coconut milk and milk sugar and gradually whisk in the semolina. 4. Remove from heat
Terrine of sweet semolina with coconut milk
Very very simple and effective pressed Terrine of smoked mackerel and hot smoked salmon to serve cold as a starter or as a main course by cutting a thicker slice reheat in the oven and serve with crunchy salad for exemple GETTING READY 1. Line a tin with
how to make Terrine of Smoked Mackerel and hot Smoked Salmon (Franck Pontais)
Make a rose with a block of butter.
Tip of the Day - Butter Rose ( Franck pontais )
The smartest school of Cookery ever
Smart School of Cookery
Franck Pontais Showreel is a well known food event.
Franck Pontais Showreel
Franck Pontais talking about his book Terrines and Verrines in an interview with Cool Cucumber TV.
Franck Pontais - Cool Cucumber TV