Webinar – Lausanne and its gastronomy
We’ll make your mouth water!
Put on comfortable clothes and have a glass ready as we’ll be toasting together to a brighter future without borders and less restrictions.
During this virtual trip, you will have the opportunity to join us on a special gastronomy and oenology tour, showing you the best of Lausanne!
First, you will join us in the vineyards and learn how to do a proper local wine tasting. Then, you will participate in the making of fresh chocolate in a local manufactory after a delicious cheese fondue. Finally, you will ending up your adventure in the kitchen of a local chef who will teach you how to cook a meal with a surprising ingredient cultivated here in the region.
A dessert inspired by the Jorat Forest, Lausanne’s nature park
This recipe comes in two versions: the first is a fun one that can be easily made without special equipment. The second is the one we make at the restaurant and requires an ice-cream maker. You’ll find the quantities and instructions for each component of the dessert that will be assembled at the end.
Saffron ice cream (popsicles) / (for popsicles and plated dessert)
- 500 g milk
- 250 g cream
- 120 g honey
- 4 saffron pistils
In a saucepan, heat the milk, cream and honey until everything is well blended. Take off the heat and add the saffron, allowing to infuse for about 5 minutes, then mix well until everything is well integrated.
Popsicles: pour this mixture in the moulds, then place in the freezer for about 4 hours.
Plated dessert: allow the mixture to cool in the fridge for 2 hours, then put it in the ice-cream maker.
Oat crumble (for plated dessert)
- 50 g rolled oats
- 50 g butter
- 50 g flour
- 50 g sugar
Leave the butter out of the fridge for at least two hours until it becomes soft. Mix all the ingredients properly, place them on a baking sheet and bake in the oven at 200° for 5 minutes, then remove from the oven, mix again, bake for another 5 minutes and so on for 15 to 20 minutes, until all the crumbs are golden and have come apart.
Pine-needle jelly (for popsicles and plated dessert)
- 100 g water
- 3-4 small pine branches
- 1 g agar-agar
Bring the water to the boil, add the pine branches and infuse off the heat for 10 minutes. Sieve and cook again with the agar-agar until it has completely dissolved. Chill in the fridge. Once cold, mix until you get a “cream” and store in the fridge.
Scented woodruff “crème pâtissière” (for plated dessert)
- 500 g milk
- 3 g scented woodruff
- 100 g sugar
- 100 g (5 pcs) egg yolks
- 50 g corn starch
- 50 g double cream (butter)
Heat the milk with the woodruff and allow to infuse for about 5 minutes, sieve in a saucepan, add the corn starch, sugar and egg yolks. Put back on a medium heat and, continuously beating, allow the mixture to begin thickening. Cook for about 2 minutes, take off the heat and add the double cream. Mix until you get a homogenous cream. Chill in the fridge for at least 4 hours.
For plating (for popsicles and plated dessert)
- Coltsfoot flowers (or other edible flowers such as pansies, marigolds, etc.)
- Dried nettles
Plating
Version 1 (popsicles)
Unmould the popsicles, add a few dots of pine-needle jelly, a few coltsfoot flowers and some dried nettles.
Version 2 (plated dessert)
In a shallow bowl, pipe the “crème pat” in the bottom, on top and covering the cream, add the crumble and some nettles, on top place a scoop of saffron ice cream and, to finish, a few dots of pine-needle jelly and coltsfoot flowers.