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May 1, 2011

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Recipe Collector

Celebrity chef Jean-Georges Vongerichen presented new dishes in his cooking class held at Three on the Bund last week.

He prefers using seasonal fresh ingredients such as asparagus to bring health benefits. He also integrates Chinese cooking elements into Western dishes, such as using Chinese Shaoxing wine to bring out the flavor of morel.

The plate setting is also important. His Passion Fruit Sunflower dessert is presented in the form of a sunflower, demonstrating that cookery can be a kind of artistic creation.

Here are two of his recipes for you to try at home but you can also taste them in his Shanghai restaurant.

Green Asparagus with Morels, Asparagus Juice (Serves four)


Hollandaise Sauce

2 yolks, 2 tablespoons of water, 1/2 cup of diced butter, lemon juice to taste, cayenne to taste, salt to taste


2 shallots, 1 cup of morel, 1 cup of heavy cream, 2 tablespoons of Shaoxing wine, 1 tablespoon of butter


16 pieces of peeled jumbo asparagus, 1 tablespoon of butter, 1kg unpeeled pencil asparagus


1. Place the yolks in a bowl over a double-boiler, add 2 tablespoons water and a pinch of salt.

2. Place over boiling water whisking constantly, until light, foamy and slightly thickened.

3. Remove from the heat and add some butter.

4. Return to the heat and continue to whisk until the mixture is thick and bright yellow adding butter in increments.

5. Add the lemon juice and check seasoning, adjust with salt and cayenne.

6. Sweat shallots in butter, add morels and cook them through.

7. Add heavy cream, boil together, add Shaoxing wine, salt, pepper and finish with hollandaise sauce serve on the side.

8. Juice half of pencil asparagus.

9. Cook the other pencil asparagus, then shock it in ice water and puree in mixer.

10. Heat the asparagus puree with asparagus juice and 1 tablespoon of butter while you are cooking the jumbo asparagus in water (boiled to taste).

11. Trim asparagus to fit plate.

12. Serve asparagus sauce around.

Passion Fruit Sunflower (Serves four)



5 egg whites, 1/2 cup of sugar, 1 cup of confectioners sugar

Pastry Cream

2 cups of milk, 1/2 cup of sugar, 4 tablespoons of pastry cream powder, 1 egg, 1 teaspoon of orange blossom water

Crème Dipolate Vanille

1 cup of pastry cream, 1/3 cup of whipped cream (hard peaks)

To serve

2 passion fruits


1. Put the meringue ingredients together in a mixer with the whisk on second speed.

2. Using a blow torch, heat the bottom of the bowl while beating. Continue until the egg whites become warm and fluffy.

3. Turn the mixer onto its maximum speed and turn until meringue becomes just lukewarm and the peaks stiffen.

4. Dry in an oven at 200 degrees Farenheit until crispy.

5. Start making the pastry cream. Bring milk to a boil.

6. Temper the milk gradually into the mixture of sugar and egg. Whisk constantly until boiling and bubbling.

7. Use paddle attachment to make pastry cream smooth.

8. Separately, whip the cream.

9. Gently combine and keep in a pastry bag ready for use.

10. Put 6 tablespoons of the dipolate cream in a circle. Put the passion fruit seeds on the top to make the sunflower.


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