A classic of Levantine cuisine, Lebanese-style green beans appeal for their intense flavour and freshness. Served hot...
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A very popular Japanese blend of sesame seeds and fleur de sel. It flavours many dishes, adding texture and a delicious nutty taste..
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Since 1921, Albert Ménès has been pursuing the beautiful adventure of taste with greed and generosity.
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WINTER SALES
Enjoy ou winter sales on a selection of more than 90 products from -30% to -50%!
-
-
-
-
Peppers with Albacore Tuna
Condiments, spices, dried fruit, delicatessen: a selection just for you !
-
-
Gomasio
A very popular Japanese blend of sesame seeds and fleur de sel. It flavours many dishes, adding texture and a delicious nutty taste..
-
-
-
-
Our spices in a bag
-
Our spices in a bag
-
-
-
Texte 2
Add a touch of the Mediterranean with this blend, ideal as a sauce or at the end of cooking.
-
-
Texte 2
More than 50 large-format products in an economical and practical kraft bag.
-
-
-
-
Catégories
-
-
-
Texte 2
Une alliance parfaite entre l'ail et le piment qui donnera vie à vos plats avec une intensité envoûtante.
-
-
salts
Our exceptional Albert Ménès salts are real little jewels with bright colours and original flavours.
-
-
-
-
-
-
Texte 2
Let yourself be tempted by our quality seafood, carefully selected for you.
-
-
Texte 2
A real alternative to traditional spices, these accompaniments will enhance the flavour of your favourite dishes.
-
-
-
-
Categories 1
-
Categories 1
-
-
-
Texte 2
Since 1921, Albert Ménès has been pursuing the beautiful adventure of taste with greed and generosity.
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Lebanese-style green beans -
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Tiramisu with apple and salted butter caramel
Willy's recipe for Apple Tiramisu with Salted Butter Caramel.
For 10 people
Difficulty : Easy
Preparation time : 20 min
Ingredients
- 20 thick Albert Ménès semi-salted butter biscuits from Brittany
- 6 tbsp. Albert Ménès salted butter caramel
- 1 tsp. ground cinnamon Albert Ménès
- 4 apples
- 600 g applesauce
- 250 g mascarpone cheese
- 3 eggs
- 100g sugar
- 1 sachet vanilla sugar
Preparation
Separate the egg whites from the yolks. Mix the yolks with the vanilla sugar and sugar, then whisk in the mascarpone. Whisk the egg whites until stiff and fold in gently with a spatula. Set the cream aside.
Peel, core and dice the apples. Coarsely crush the palets bretons and arrange in the verrines. Cover with the compote (half a jar per glass) and arrange the diced apples. Drizzle the salted butter caramel cream over the diced apples (one tablespoon per glass). Finish by covering with the prepared cream (a generous layer, around 2 cm).
Sprinkle with ground cinnamon and chill for at least 2 hours.
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Old price: €5.86 Price: €2.93 Discount: 50% Save up: -€2.93Indulge in the warm flavours of speculoos for your Christmas biscuits.
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