Cook the noodles in boiling, salted water for 2 minutes. Drain, refresh in cold water and drain thoroughly. Set aside.

Put the noodles, cucumber, carrots, Nuoc Cham sauce, shallots and chillies (reserve a few for the garnish) into a large bowl and mix.

Serve on plates sprinkled with coriander and mint and the reserved chilli rings.

For the sauce
Put all the ingredients except the lemon juice into a pan and heat until very hot, but do not boil.

Remove from the heat and leave to cool completely.

Stir in the lemon juice when the sauce is cold.

Grease 4 individual ramekins with the butter and set aside.

Heat the oven to 200C (180C fan), gas 6.

Put the milk, sugar, vanilla extract, orange zest, flour and salt in a small pan and slowly bring to a boil, stirring frequently.

Plunge the base of the pan in a sink of iced water and let cool.

Beat the egg yolks and stir into the cooled cream with the orange juice and orange liqueur.

Whisk the egg whites until they form stiff peaks and fold in the orange cream mixture.

Divide between the greased ramekins and bake for 15 - 20 minutes or until the souffles are risen.

Serve immediately garnished with sifted icing sugar and orange zest.

For the filling
Clean the mushrooms and cut them into small pieces. Cook the mushrooms in a pan with a little oil, garlic, salt and pepper, for about 20 minutes. Turn off the heat and add the parsley, soy cream and cornstarch. Stir and set aside.

For the roll
Put the dry ingredients in a bowl and mix. Pour the liquid ingredients and the dry ones in a food processor and mix until a spongy douhgh. Roll out the dough on alluminum foil, creating a square of about 35cm x 25cm. Pour the mushrooms in the center of the square and roll it in the aluminum. Roll it very tight and cook in the steamer for 70 minutes. Then allow to cool completely. Wrap the tofu roll dough into brisée dough. Brush the roll with a little soy yoghurt and turmeric. Cook the roll at 180°C for about 30 minutes. Slice and serve.

Escargots (snails) are a favorite in my native Burgundy, where they’re usually loaded up with so much garlic you can’t really taste—or smell—much else. But good escargots, with their intriguingly earthy flavor, are worth tasting. I still like garlic with escargots, but I’ve found a way to soften it by adding a dollop of shallot mousse, which adds a high note but isn’t too domineering. Also, the sharpness of the shallots is muted by the parsley coulis.

For the shallot mousse
Cook the shallots in a medium saucepan of boiling water until very soft, about 8 minutes.

Drain the water.

Transfer the shallots to a food processor and purée until smooth.

Press the shallot purée through a fine-mesh strainer and into a small bowl.

Cover and refrigerate until cold.

Beat the cream in a large bowl until stiff.

Fold the cold shallot purée into the cream.

Season the shallot mousse to taste with fleur de sel and pepper.

Cover and refrigerate.

Do ahead: The mousse can be prepared up to 4 hours ahead. Keep refrigerated.

For the parsley coulis
Cook the parsley in a large pot of boiling salted water until the leaves are very soft but still green, about 3 minutes.

Drain.

Transfer the parsley to a large bowl of ice water to cool.

Drain again.

Transfer the parsley to a food processor and purée with 3 ice cubes until smooth.

Stir the parsley coulis in a small saucepan over medium-high heat until hot but not boiling.

Whisk in the butter.

Season the coulis to taste with fleur de sel and pepper.

For the escargots
Heat the oil in a large sauté pan over medium-high heat.

Add the escargots and sauté just until heated through, about 3 minutes.

Remove the pan from the heat.

Add the garlic and parsley; toss to coat the escargots.

Season to taste with fleur de sel and pepper.

To assemble and serve
Spoon the shallot mousse in the center of 6 large dinner plates.

Spoon the parsley coulis around the mousse and arrange 12 escargots on each plate atop the coulis.

Garnish with peashoots or watercress and serve immediately.

This recipe is included in the book Crave. The Feast of the Five Senses^[1] by Ludo Lefebvre

References

1. ^{^} Crave. The Feast of the Five Senses (shop.ludolefebvre.com)

If you love the smell of warm chocolate, you’ll love these miniature treats—you’ll think there’s a chocolate factory in your kitchen. They’re all but pure chocolate, crispy on the outside and molten within.

Line 4 cupcake molds with paper or foil cupcake liners; set aside.

Stir the chocolate and butter in a heavy small saucepan over medium-low heat until melted and smooth, about 1 minute. Remove from the heat.

Using an electric mixer, beat the sugar, egg, and egg yolk in a large bowl until thick ribbons form on the surface of the batter when the beater is lifted, about 5 minutes.

Sift the flour over the egg mixture, then fold in the flour.

Fold in the melted chocolate mixture.

Using a trigger ice cream scoop, spoon the batter into the prepared cupcake liners.

Cover and refrigerate until cold, at least 1 hour or overnight.

Preheat the oven to 400ºF.

Remove the “cupcakes” from the molds and place them in their papers on a heavy baking sheet.

Bake until the tops of the galettes puff and crack and a tester inserted into the center comes out with moist batter attached, about 10 minutes.

Remove paper/foil cupcake liners from cakes and invert 1 galette on each of 4 dessert plates.

Serve warm.