• Raymond Blanc's Chocolate Mousse

    Serves 4 Preparation time: 20 minutes, plus 2 hours chilling Ingredients 165 g (51/2 oz) dark chocolate, at least 70% cocoa solids, finely chopped 25g (1 oz) unsweetened cocoa powder 10 organic or free range egg whites 25 g (1 oz) caster sugar 1 organic or free range egg yolk Method Whisking the egg whites: With an electric beater, whisk the egg whites and sugar for 2–3 minutes, until they form soft peaks. Adding the eggs to the chocolate: Stir the egg yolk into the chocolate and cocoa mixture and immediately whisk in a quarter of the egg whites to lighten the mixture. Melting the chocolate: Place the

  • Raymond Blanc's Floating Islands Maman Blanc

    Serves 4–6 Preparation time: 40 minutes Cooking time: 25 minutes For poaching the meringue: 1.25 litres (21/4 pints) full-fat milk 2 vanilla pods, split lengthways (see page 16) For the meringue: 8 medium organic or free range egg whites 275 g (10 oz) caster sugar For the vanilla custard: 8 medium organic or free range egg yolks 75 g (3 oz) caster sugar milk used for poaching the meringue For the caramel: 50 ml (2 fl oz) water 150 g (5 oz) caster sugar Infusing the milk: Pour the milk into a large, shallow pan, about 30 cm (12

  • Raymond Blanc's Moules mariniere

    Serves 4 Preparation time: 20 minutes Cooking time: 5 minutes Ingredients 1.8 kg (4lb) best-quality mussels 1 onion, finely chopped 2 bay leaves 8 sprigs of fresh thyme 15g (½ oz ) unsalted butter 100ml (3 ½ oz) dry white wine 2 tablespoons whipping cream 25g (1 oz ) fresh flat-leaf parsley, roughly chopped Method 1. Cleaning the mussels Wash the mussels under cold running water, but don’t scrub the shells or the colour will transfer to the juices during cooking, giving them an unappetizing grey appearance. If any of the mussels float it means they are not very fresh, so

  • Raymond Blanc's Riz au Lait

    Serves 4 Preparation time: 10 minutes Cooking time: 1 hour 850 ml (28 fl oz) full-fat milk 50 g (2 oz) caster sugar 1 vanilla pod, split length-ways and seeds scraped out, or a few drops of natural vanilla extract 75 g (3 oz) short grain (pudding) rice, washed in cold water and drained Caster sugar or icing sugar for sprinkling 1. Boiling the milk, sugar and vanilla On a medium heat, in a medium saucepan, bring the milk, vanilla pod and seeds (or vanilla extract) to the boil. 2. Cooking the rice Pre-heat the oven to 150ºC/300ºF/Gas Mark

  • Raymond Blanc's culinary delights for a candle-lit dinner

    Britain's most respected chef and holder of two Michelin stars has created four delicious dishes to show his support for Earth Hour. The recipes, which can serve up to four people each, include one seafood dish and three desserts, and incorporate all five of WWF's – one of the world's largest independent conservation organisations – food principles for a healthy planet. CLICK ON PHOTOS FOR RECIPE The culinary master's creations are definitely worth a try. Owner of Le Manoir aux Qaut'Saisons, the two-Michelin starred hotel-restaurant in the Oxfordshire village of Great Milton – the chef is an expert in the