Breizh Poellrezh SF - Douarañ Santel
Breizh Poellrezh SF - Douarañ Santel

Strawberry crunch slices with Plougastel Gariguettes, Fromage Frais from Botlan Goat Farm and a red fruit coulis

Serves 4:

1 goat’s cheese
300 g strawberries
2 sheets filo pastry
A knob of butter
20 g brown sugar
100 g white sugar
Juice of one orange

For the coulis:

Boil 50 g sugar in 50 ml water, leave to cool then mix with 150 g ripe strawberries.

Mix the cheese with half the strawberries and the juice of one orange and add the sugar. Cut the filo sheets into 5 cm squares and brush with melted butter. Dust with icing sugar (allow 4 filo squares per person). Bake the squares in a hot oven (180°C) for 10 minutes. Build the slices up layer by layer like a millefeuille: spread the first layer with cheese,add a layer with sliced strawberries and repeat. Serve with the coulis.

Roasted “Curé Nantais” served with gingerbread cake and salad

Serves 4:

4 slices of gingerbread cake
200 g Curé Nantais - roasted sesame seeds
200 g mixed salad
20 ml olive oil
50 ml vinigrette

Cut the gingerbread cake and place a piece of Curé Nantais on each slice, sprinkle with sesame seeds, drizzle with olive oil and season with freshly ground pepper. Bake in a very hot oven (250°C) for around 10 minutes. Serve with a dressed salad.



This is my interpretation of a traditionally Scottish dessert. Many Scots still use the name "crowdie cream" relating to the fact that, in the past, a soft Scottish cheese called crowdie was used in the place of cream.

This dessert is still very popular among Scots, and is best made with Scottish produce. However, it can be enjoyed by everyone as a summer treat using locally available ingredients. No matter, I have taken the best that our farmers can provide and produced a Breton version!!


(Serves 6)

900 grams Concarneau Raspberries (Plougastel Gariguettes - Strawberries can also be used as a last resort).
840 ml Unpasturized double cream.
6 tablespoons thick Huelgoat honey.
6 tablespoons Lambig (Calvados is a reasonable substitute)
6-9 tablespoons of pinhead oatmeal


1. Place the oatmeal in a cool, dry pan and turn on the heat to simmer. Stirring occasionally, toast the oatmeal until it is golden brown. This process could take between 10-20 minutes.
2. Once the oatmeal is brown, turn off the heat and let it cool in the pan.
3. Place the cream in a bowl and whisk up until soft and relatively thick.

4. Add the honey and Lambig and fold it in with a whisk, until it is soft and creamy.
5. Pick out some of the best raspberries for decoration and add three or four to the bottom of each serving glass, leaving a few for final decoration.
6. Add the rest of the raspberries to the cream mixture and fold in carefully, breaking up a few of the raspberries to obtain a slight colouring to the cream.
7. Spoon the mixture into the serving glasses, and then add cream to the top to make an even base for the oatmeal.
8. By now the oatmeal will be cooler. Using a teaspoon, evenly sprinkle the oatmeal over the dessert. Add a raspberry for the finishing touch and chill for about three hours, or overnight.
Cranachan can be served on its own, or with double cream and more raspberries. For an extra treat, make up the cream and add the raspberries as in 3, 4 and 6 above. Then freeze in a container for a yogurty fresh ice cream.

Enjoy!!! We always do.

Apple and Lambig Sorbet

Sorbet, like its cousin Granité, is a frozen dessert, unlike ice-cream it contains no dairy products. Either can be used as an unexpected palate cleanser between courses or as light dessert, very refreshing!!!.

Now this is my version of a sorbet/granite, using very sharp/tart apples, fiery Calvados and tangy limes; what a combination to serve at dinner parties and special occasions, it will certainly surprise your guests!



500 grams pureed Calville Blanc d'Hiver apple (Bramley’s will suffice)
100 grams water
150 grams caster sugar
40 ml Lime Juice
50 ml Lambig (Calvados is a good substitute)


Having peeled and cored the apples; purée them in a blender until smooth. Meanwhile bring the remaining ingredients up to the boil in a pan. Having allowed the mixture to cool, incorporate the puréed apples into the mixture. Place the mixture into a shallow bowl and place in the freezer, making sure to stir regularly to break up the ice crystals.


erving Suggestion:

As a dessert, serve in a stemmed bowl and decorate with mint leaves, a large sweet strawberry and a thin stick of dark chocolate. A mind-blowing combination of flavours


Bizcochos Borrachos - Drunken Sponge Cakes


This is a real Andalusian recipe for a light spongy cake, drizzled with a sweet sauce of brandy, lemon and cinnamon. It is a wonderful light dessert that will complete a Spanish style dinner party.



  • 4 Eggs
  • ½ cup Granulated Sugar
  • ¾ cup Flour
  • 1 tsp Baking Powder
  • 1 tsp Ground Cinnamon for Decoration

For Sauce:

  • ½ cup  granulated Sugar
  • 225 ml Water
  • 1.5 Tbsp Honey
  • 45 ml Brandy or Rum
  • 1 Cinnamon Stick
  • Peel from ½ Lemon


Makes 1 22 centimetre cake or 9 small servings.

Preheat the oven to 350 degrees Fahrenheit or 180 degrees Centigrade. Generously grease a 8-inch square cake tin greased and floured.

Separate the yolks from the egg whites.

Then, beat the egg yolks in a bowl with the sugar until it forms a creamy mixture.

In another mixing bowl, beat the egg whites until they are stiff enough to form a point. Fold in the yolk mixture with a spatula, smoothly and carefully.

Fold in the baking powder and flour gradually, a bit at a time.

Pour in the batter and bake for 20 minutes, or until it turns golden. Check doneness by inserting a toothpick into the centre. If it is clean when pulled out, cake is done.

While the cake is baking, make the syrup. In a small sauce pan, pour water and sugar, cinnamon, honey and lemon peel. Bring mixture to a boil, stirring occasionally. Allow to boil 1 minute. Remove from heat and add the brandy and allow the syrup to cool.

After the cake has cooled, carefully cut into 9 pieces and place them on a serving plate. Drizzle the pieces of cake with the brandy sauce and then dust the top with cinnamon. Serve with coffee or tea.

Crème brulée à l'Ossau Iraty et à la Myrtille



Preparation time: 15 min

Cooking time: 1hour


Ingredients for 6 persons


150 g of sheep cheese
5 egg yolks
75 cl Single cream
25 cl Milk
200g Myrtilles

Demarara Sugar



In a saucepan, bring to the boil the previously mixed cream, milk and sheep cheese .

Preheat oven to 130°C.

Beat the egg yolks and add the cream-milk-cheese mixture. Whip it all.

Pour the cream into the ramekins and bake for 1 hour at 130°C.

Place on rack to cool.

When serving, sprinkle generously with brown sugar and burn with a blowtorch.


Tarte au Flan


My good friend Eric Shawn in the UK complained that he could not find a Tarte au Flan that tasted as good as the ones he had eaten here in Brittany. Hopefully he will enjoy preparing this recipe and impress his family and friends with his culinary skills. The basis of all flavoursome flans or tartes is to have a world class the pastry case, something I take great pride in making using a recipe given to me when I attended a master-class by the legendary Michel Roux Snr. By following his instructions to the letter, you too can produce fabulous rural puff pastry for your flans, tartes and quiches; be they sweet or savoury.

I would recommend to anyone who wants to make Michelin starred pastry that they buy a large toughened-glass pastry board, about 50 x 50 cms square. These are available from any good cook-shop for around 12 Euros.

 There are easier methods but once you have tried this one you will never return to your old methods. If you make more than you need for immediate use then the remainder can be stored in the fridge for up to 3 days or the freezer for up to 4 weeks until required.



• Rural Puff Pastry to line the flan tin
• 1 litre of milk
• 180 grams fine sugar
• 120 grams Maïzena (Cornstarch)
• 2 Whole eggs + 1 Egg yolk (must be fresh)
• 1 teaspoon of vanilla extract
• Cinnamon powder

1. Line a greased, loose-bottomed flan tin with the puff pastry (not too thick) and prick the pastry with a fork
2. Boil a litre of milk with 180 grams sugar, keeping a glass to one side for the next process
3. Whisk together the glass of milk with the Maïzena, eggs and vanilla extract in a large bowl
4. When the milk and sugar mixture is boiling, pour it slowly on the above mixture while beating with a whisk
5. Pour the mixture into the pan and to the stove, cook until it becomes very thick, slowly stirring with a silicon spoon to prevent lumps forming.
6. Pour over the pastry then lightly dust with cinnamon powder
7. Place in preheated oven Gas Mark 4 (180°C/350ºF) for 35 to 40 minutes, checking regularly at the end of the cooking time.


Gourmet Fraisiere

Ingredients for 8 guests

750 grams of strawberries (150 grams for the sauce,

8 whole strawberries for decoration and 500 grams for the fraisiere)

300 grams of unsalted curd cheese
300 grams of double cream (thick)
100 grams of caster sugar
Juice of ½ a lemon
3 cl of Kirsch liqueur

For the strawberry marinade:
100 grams of caster sugar
Juice of ½ a lemon

For garnish:
16 mint leaves

Put the following together in a salad bowl: 500 grams of strawberries cut lengthwise in four, sugar and lemon juice. Cover and leave in the fridge for 1 hour.
In the blender mix the quark cheese, 150 grams of strawberries, lemon juuice, caster sugar and kirsch for 30 seconds. Next add the cream, which has to be vey cold, and mix for another 15 seconds.
Pour this mixture into a large bowl and add the marinated strawberries stirring carefully using a wooden spatula. When the mixture is well blended pour into 8 stemmed glasses, decorate each with 1 whole strawberry surrounded by 2 mint leaves.
A nice ending for any dinner party.


L'été porte des fruits en vin rouge, Monbazillac, basilic et menthe

This dessert is perfect for a summer's day with the refreshing taste of red fruits combined with a hint of mint and basil. You could use other fruits such as blackberries, peaches, or blueberries.

Serves four

250ml Monbazillac or other dessert wine

100ml red wlne (Cabernet Sauvignon)
40gms caster sugar
Halt a vanilla pod, seeds scraped out and set aside
5 grams (12 leaves) fresh mint, lightly chopped
3 grams (9 leaves) fresh basil, lightly chopped
225 grams raspberries
160 grams strawberries, stemmed, halved and quartered
40 grams wild strawberries (optional)
Large wedge of watermelon, peeled and diced or made into balls
100ml chilled pink champagne (optional, but the remainder will be appreciated by your guests)

Bring the two wines, sugar, vanilla pods and seeds to the boil in a pan and turn off the heat. Tie up the herbs in a muslin bag and add to the pan to infuse the liquid.
Cool to approximately 40ºC so that the fruit does not cook and lose its shape.
Add the raspberries, strawberries and the melon then refrigerate for at least four hours.
Remove the herbs and vanilla pods and place the soup and fruit into a large serving bowl or four individual bowls, Pour approximately two tablespoons of the champagne, if using, over the top as you serve.

Apple mousse, Pommeau de Bretagne and marshmallow with cider caramel

Apple mousse, Pommeau de Bretagne and marshmallow with cider caramel


Apricot purée
2 litre Cidre
250 ml Cream
Zest of ½ Lemon
5cl Pommeau de Bretagne
12 Gelatine Leaves
20cl Chouchan (mead)
2.4 kg Boskoop apple sauce

Blend the warm Chouchen with the gelatine, then mix in the apple sauce at room temperature. Add the whipped cream and Pommeau to the partially set mixture. Shape into circles of 7 to 8 cm diameter. Refrigerate for 4 to 5 hours. Cut several balls out of the apples. Poach the balls in cider and cook for a short while. Strain them and fry them in butter and sugar. Put to one side.

500 gm egg white
500 gm sugar
50 gm gloucose (heated to 120ºC)
20 gm gelatine and an extra 50 gm when whipping the egg whites
Orange Blossom

Place the apple mousse onto the plates. Put the caramelised apple balls on top. Lightly drizzle with the apricot. Next place the marshmallow, caramelised with a blowtorch, on top of the balls. Drizzle the Pommeau caramel and cider liqueur around it.

Crema Catalana

Crema Catalana or Catalan Cream is Yvonne’s Andalusian version of the Breton dessert, Crème Brulée. Mind you between us we found a new twist, highly entertaining for guests. In fact, many regions lay claim to the origin of the dessert. Wherever it originated won’t matter as you eat this dessert, letting it dissolve in your mouth! It is a great dessert for Spring, since it is also called Crema de Sant Josep, or St. Joseph’s cream, traditionally prepared on March 19th, St. Joseph’s Day, the Spanish equivalent of Father’s Day.


• 1 cup sugar
• 4 egg yolks
• 1 tbsp cornstarch
• 1 stick cinnamon
• grated rind of 1 lemon, lime or orange
• 2 cups milk
• 4 teaspoons Lambig (Calvados will suffice)


This is an extremely easy recipe that makes 4 servings.

This is a great dessert to make ahead of time, since it is very easy and requires 2-3 hours of refrigeration before serving. Make it the day before and leave it in the refrigerator until you are ready to serve. Then, heat a ring on your hob, mix the sugar and Lambig in a small pan, heat until very hot then spoon equal portions over the top and ignite with a blow-torch. Spectacular or what? Your guests will be amazed!!!!

In a pot, beat together the egg yolks and ¾ cup sugar until thoroughly blended and the mixture turns frothy. Add the cinnamon stick and grated citrus rind. Pour in the milk and cornstarch. Slowly heat the mixture, stirring constantly, just until thickened. Remove pot from heat immediately.

Tip: As soon as the mixture thickens and you feel resistance while stirring, remove the pot from the heat or the mixture may curdle or separate and the texture of the finished crema will be grainy instead of smooth and creamy as it should be.
Remove the cinnamon stick and ladle the milk mixture into 4-6 ramekins (depending on size). Allow to cool, then refrigerate for at least 2-3 hour

Gratin de clémentine avec un sabayon de Grand Marnier

Gratin de clémentine avec un sabayon de Grand Marnier


Ingredients - (For 6 servings)

500 grams of peeled Clementine’s
50 grams (2.5 soupspoons) of light brown cane sugar
¼ cup of Grand Marnier (orange brandy)



For the Sabayon

4 egg yolks
100 grams caster sugar
500 grams Fromage Blanc (cottage cheese) (30% fat)
¼ cup of Grand Marnier (orange brandy)
Icing sugar


In a large non adhesive frying pan, put your light brown sugar with 3 soup-spoons of water, when it turns to a light brown caramel, add the Clementine’s cut in slices and gently stir for 2 minutes with a wooden spoon in order to coat the Clementine slices with the caramel then add the Grand Marnier. After another minute place the Clementine’s into six soup dishes is such a way as to resemble a starburst.


Heat your oven on the 'grill' setting to Gas Mark 8, then in a large glass bowl sat on a saucepan of simmering water combine the egg yolks, caster sugar, Grand Marnier, and whisk. Then add the cottage cheese whilst still whisking. until you obtain a creamy emulsion (sabayon)

Cover the Clementine’s in each dish with the above mixture then put them under the grill to get a gratin (it takes 10 minutes). Serve immediately.

Never add the Grand Mariner if you are serving this dessert to children. You can also serve this dessert in a large glass dish and brown it under the grill. Now watch as your guests look around for a second serving.


Mi cuit au Chocolat et sa Crème Anglaise basilic

Ingrédients - Serves 4:

100 gr 85% chocolate + 8 thin 85% chocolate tiles

80 gr Castor Sugar
50 gr Unsalted butter
3 Eggs
Milk (Full-Cream)
4 - 6 Egg yolks
1 Vanilla Pod
80 g Icing Sugar
Basil (Fresh)

Preparation of Crème Anglaise

• Combine the milk and chopped vanilla pods and seeds in a heavy-bottomed pan, bring to the boil and simmer for 4-5 minutes. Turn off the heat and allow to cool for 30 seconds.
• Separate the eggs, placing the yolks in a large mixing bowl, cream together the sugar until pale and fluffy. Keep the egg whites for another recipe or freeze them for future use.
• Pour the milk mixture onto the eggs and sugar, whisking continuously until smooth and creamy, then return the mixture to the saucepan. Place the pan over a medium heat and stir continuously for 4-5 minutes, or until the mixture has thickened enough to coat the back of a spoon.
• During this time, chop the basil finely.
• Strain the mixture through a sieve into ramekins, stir in the finely chopped Basil, then place into the fridge to chill until needed.

Préparation of Mi-cuit

Chop the 100gr of chocolate, then melt in Bain Marie with the butter. Mix the sugar and eggs then add flour. Add the melted chocolate, mixing well. Divide mixture into 4 ramekins, half filling them.
Place two chocolate tiles in the centre of each ramekin then fill with the remainder of the mixture. Cook at 240°C until the top has just formed a crust, 9 – 12 minutes.
Serve straight from the oven accompanied by the chilled Crème Anglaise decorated with finely chopped basil.

Gin and tonic Tart

Serves 8

Prep Time 15 mins

Cook Time 40 mins

Gin and tonic tart - it's your favourite cocktail, turned into a creamy custard and encased in pastry. You're welcome.



  • 4 eggs
  • 3/4 cup (165g) caster sugar
  • 1 tbs finely grated lemon zest, plus 3/4 cup (185ml) strained lemon juice
  • 150ml thickened cream
  • 1/4 cup (60ml) gin


  • 1 1/3 cups (200g) plain flour, sifted, plus extra to dust
  • 1/4 cup (35g) icing sugar, sifted
  • 75g chilled unsalted butter, chopped
  • 2 tsp lemon zest
  • 1 egg yolk
  • 1/4 cup (60ml) chilled tonic water

Gin & tonic syrup

  • 150g caster sugar
  • 1 cup (250ml) tonic water
  • Very thinly pared zest and juice of 2 lemons
  • 1/4 cup (60ml) gin
  • 5 juniper berries*, lightly bruised


  1. For the pastry, place the flour, icing sugar, butter and lemon zest in a food processor and whiz until the mixture resembles fine crumbs. Add the yolk and tonic water and process until the mixture comes together in a smooth ball. Enclose in plastic wrap and chill for 30 minutes.
  2. Preheat the oven to 180°C. Grease a 23cm loose-bottomed tart pan.
  3. Roll out pastry on a lightly floured surface until 5mm thick, then use to line tart pan. Chill for a further 15 minutes. Prick base with a fork, then line with baking paper and fill with baking weights or uncooked rice.
  4.  Bake for 10 minutes, then remove the paper and weights and bake for a further 5 minutes or until the pastry is golden. Allow to cool.
  5. Whisk the eggs, caster sugar, lemon zest and juice, cream and gin together until combined. Pour the filling into the cooled tart shell and bake for 20-25 minutes until just set.
  6. Meanwhile, for the syrup, place the sugar, tonic water and lemon juice in a saucepan over low heat, stirring to dissolve the sugar. Add gin and juniper berries and simmer for 5-10 minutes until slightly thickened. Blanch lemon zest in boiling water for 2 minutes, then drain and add to the syrup. Simmer for a further 5 minutes. Cool completely
  7. Remove the juniper berries from the gin and tonic syrup, then drizzle the syrup over the tart and serve.


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