Let refinement win your francy by choosing to eat a "Pogne" a "Suisse" or a "Saint-Genix".
For breakfast they go superbly well with a cup of coffee or chocolate. At the end of a meal with a glass of white wine like a "Hermitage" (late harvest) or a "vin de paille" or why not with a bitter chocolate mousse or a floating islands dessert. At any time of the day as a treat with other confectionery made in the Drôme: Chocolates from Valrhona, Nougat by Chabert and Guillot or Calissons made by "Compagnie d'Ancône".
Valence tourist information
A delicious recipe for a dessert made with Valence "Pogne" by Alain PIC at the "Monde du Goûter" Fair in 1997 "PAIN PERDU".
Ingredients for 4 : 1 Kiwis 1 Small pine-apple 50g butter 20g honey 3 eggs 1/4 litre of "Beaumes de Venise" muscatel wine 5 cl fluid cream 4 pralines (red sugared almonds) 200g of "Pogne" 2 eggs 10g sugar 1/4 litre of milk 1/2 a vanilla pod 100g butter 50g sugar 1 litre of honey ice-cream or vanilla flavour made by Daniel Giraud
Pureed pine-apple Peel the pine-apple, cut 4 good slices, put the rest into the liquidizer. Heat 20g of butter in a frying pan and add the sliced pine-apple. Cover with 20g of honey, gently fry in a non-stick pan until golden, cover and keep warm (60°C). Add the Beaumes de Venise wine, the pureed reduced by half, strain and keep at a temperature of 2°C. Sabayon Beat the egg yolks to a mousse with 3 soup spoons of Beaumes de Venise at 70°C. Add the pine-appel mixture. Whip the cream until light and stiff and add it to the pine-apple mixture. Set aside at a temperature of 2°C. Garnishing Peel and dice the kiwi, keep at 2°C. Coarsely grind the 4 pralines and put aside. The "Pogne" Bring 1/4 litre of milk to the boil with 1/2 a vanilla pod and 50g sugar, leave to cool. Cut the 200g of "Pogne" into 4 equal slices (fairly thick). Break 2 eggs into a dish and beat the yolks and whites together well. Using another dish, the same size, soak the slices of "Pogne" first in the milk and then in the eggs. In a non-stick pan, fry the slices of "Pogne" until golden. The final touch. Divide out onto 4 plates : The sabayon, the 4 slices of hot "Pogne", a scoop of honey ice-cream (Daniel Giraud's) the chopped pralines and the diced kiwi. Serve immediately and above all enjoy it !