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Let’s make my French husband’s favorite meal & dessert in my tiny Parisian kitchen!#recipe #cooking
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Let’s make my French husband’s favorite meal & dessert in my tiny Parisian kitchen!#recipe #cooking

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Honestly… this is MY dream meal & dessert – simple, indulgent, & made to be shared 🤍A true French classic-silky Aligot, Toulouse sausage with a delicate shallot gravy, & a molten chocolate mi cuit to finish

If you’ve never had Aligot, consider this your sign.Cheesy, buttery, impossibly smooth potato heaven & one of the dishes that made me fall in love with France when I moved here. (I made a main YouTube video where I show how I made aligot- click the related video linked above to watch!!)

**As always, everything is linked in my bio! From my outfit, to the tools & ingredients used, my bracelet, my vintage plates & bowls, to my oven, etc etc, everything is linked🥰
ALIGOT•1 kg floury potatoes•500g Tome fraîche de l’Aubrac (or 50% low-moisture mozzarella + 50% mild cheddar/Cantal)•200ml milk•2 garlic cloves•100g butter•Salt & pepper1️⃣Boil potatoes in well-salted water until very very soft. Drain well2️⃣Heat milk with garlic until hot(don’t boil). Remove garlic & keep warm3️⃣Mash potatoes while hot, then press through a fine-mesh sieve or ricer4️⃣Return to low heat, stir in butter until melted then add hot garlic milk5️⃣On low/med heat, add cheese & stir until glossy, stretchy ribbons form7️⃣ Season & serve immediately while hot!
TOULOUSE SAUSAGE WITH SHALLOT GRAVY•4 Toulouse sausages•3 shallots, finely chopped•2 garlic cloves, minced•1 tbsp sugar•1 tbsp red wine vinegar•250ml beef stock•1 tbsp cornstarch & a little warm stock to form a smooth paste• Salt & pepper1️⃣Cook sausages over medium heat until browned & cooked through. Remove2️⃣Add shallots & garlic; cook gently until soft3️⃣Add sugar & vinegar, let it bubble briefly, then stir in stock & cornstarch slurry (you many not use all of it, just till it thickens)4️⃣Bring to a boil, reduce to low, season, & simmer until glossy and thick.
MI CUIT (makes 3 hearts, molds linked in bio)
100g dark chocolate
100g butter
3 eggs
100g sugar
40g flour
Pinch of salt
1️⃣Melt chocolate & butter together2️⃣Whisk eggs & sugar until combined. Add chocolate mixture, then flour & salt3️⃣Pour into buttered molds4️⃣Bake at 200°C / 400°F for 10–13 min till edges set, center still jiggly 5️⃣Rest 5 min, demold. Serve hot with berries, cream or icecream!

24 Comments

  1. @ainsleydurose

    Honestly… this is MY dream meal & dessert – simple, indulgent, & made to be shared 🤍A true French classic-silky Aligot, Toulouse sausage with a delicate shallot gravy, & a molten chocolate mi cuit to finish

    If you’ve never had Aligot, consider this your sign.
Cheesy, buttery, impossibly smooth potato heaven & one of the dishes that made me fall in love with France when I moved here. (I made a main YouTube video where I show how I made aligot- click the related video linked above to watch!!)

    **As always, everything is linked in my bio! From my outfit, to the tools & ingredients used, my bracelet, my vintage plates & bowls, to my oven, etc etc, everything is linked🥰 

    ALIGOT
•1 kg floury potatoes
•500g Tome fraîche de l’Aubrac (or 50% low-moisture mozzarella + 50% mild cheddar/Cantal)
•200ml milk
•2 garlic cloves
•100g butter
•Salt & pepper
1️⃣Boil potatoes in well-salted water until very very soft. Drain well2️⃣Heat milk with garlic until hot(don’t boil). Remove garlic & keep warm3️⃣Mash potatoes while hot, then press through a fine-mesh sieve or ricer4️⃣Return to low heat, stir in butter until melted then add hot garlic milk5️⃣On low/med heat, add cheese & stir until glossy, stretchy ribbons form7️⃣ Season & serve immediately while hot!
    TOULOUSE SAUSAGE WITH SHALLOT GRAVY
•4 Toulouse sausages
•3 shallots, finely chopped
•2 garlic cloves, minced
•1 tbsp sugar
•1 tbsp red wine vinegar
•250ml beef stock
•1 tbsp cornstarch & a little warm stock to form a smooth paste
• Salt & pepper
1️⃣Cook sausages over medium heat until browned & cooked through. Remove2️⃣Add shallots & garlic; cook gently until soft3️⃣Add sugar & vinegar, let it bubble briefly, then stir in stock & cornstarch slurry (you many not use all of it, just till it thickens)4️⃣Bring to a boil, reduce to low, season, & simmer until glossy and thick.
    MI CUIT (makes 3 hearts, molds linked in bio)
    100g dark chocolate
    100g butter
    3 eggs
    100g sugar
    40g flour
    Pinch of salt
    1️⃣Melt chocolate & butter together2️⃣Whisk eggs & sugar until combined. Add chocolate mixture, then flour & salt3️⃣Pour into buttered molds4️⃣Bake at 200°C / 400°F for 10–13 min till edges set, center still jiggly 5️⃣Rest 5 min, demold. Serve hot with berries, cream or icecream!

  8. @eimz28

    I wanna like the video but I can't watch the jerky cuts, hurts my brain, wish people wouldn't edit like that

  18. @Walaa-z2s

    How lovely her kitchen is i love english frensh littel colourful kitchen how warm their kitchen are so classic style❤

  24. @RivkaPotchebutzkyArt

    You are incredible! Please please the recipe for your mashed potatoes with cheese. It looks so good❤️😊Oh! maybe it was tofu you added to the potatoes?💕

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