Gourmet the Israeli way with Chef Lysy

Israeli chef Alon Lysy shares his exclusive gourmet tips and recipes.

By ASHLEY O'BRIEN
July 3, 2017 19:40
3 minute read.
Israeli Chef Alon Lysy Carmel Tart

Chef Alon Lysy Carmel Tart. (photo credit: Courtesy)

Meet Alon Lysy: a gourmet chef, passionate entrepreneur, and local resident of Tel Aviv. Before he was ‘Chef Lysy’, he was a curious foodie with an artistic imagination and a drive for success. Today he's serving up fresh and unique dishes across Israel as chic restaurant chef, a part-time private chef, managing his own gourmet catering company - Lysy Gourmet Cooking.


From exotic creations to comfort food favorites, Chef Alon Lysy's food tastes *even better* than it looks.

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Chef Lysy will be sharing his exclusive recipes with JPost readers so that you can Gourmet the Israeli way at home! Whether you're an experienced foodie, an adventurous at-home chef, or just an avid follower of food photography, welcome to your new favorite destination.


 

Ricotta gnocchi, smoked beetroot cream, picked lemon cured and Parmesan

A post shared by Chef Alon Lysy (@chef_lysy) on


For Booking
Email: Lysychef@gmail.com
Phone: +972 050-9774412
Facebook:
Lysy Gourmet Cooking



Strawberry Caramel Tart with Crème Patisserie and Whipped Cream
(Quantities listed serve 5-6 people)

Tart Base
- 1 1/4 cups white flower
- 1/2 cup butter cut in small cubes
- 3 tablespoons of brown demerara sugar
- 1/2 teaspoon of table salt.

1. Pre-heat oven to 250 degrees
2. Mix all the ingredients in a bowl until having a unified mixture
3. Put the mixture in a circle shaped silicon cooking pattern 0.5 cm height
4. Bake for 1 hour until golden brown
5. Let cool for 1 hour

Creme Patisserie
- 1 cup of heavy cream
- 1 1/2 egg yolk
- Seeds from 1/2 vanilla bean or 1 teaspoon of high quality vanilla extract
- 1 tablespoon of white flour

1. Heat the heavy cream in a pan (don't let it boil)
2. Add sugar
3. Add vanilla seeds/vanilla extract
4. Mix the egg yolk in a bowl and slowly pour the hot cream into the bowl while mixing
5. After having a constant mixture, pour back to the pan, add the flour slowly and mix until thickens
6. Cool down for 3 hours in the fridge

Unsweetened Whipped Cream
- 1 cup of heavy cream

1. Cream into a bowl and whisk with a hand blender/mixer until whipped consistency

Strawberry Confiture
- 1 1/4 cups fresh/frozen strawberries
- 3/4 cup white sugar
- zest from half a lemon
- 1/2 teaspoon cinnamon
- 1/4 cup butter
- 1/2 teaspoon cherry vinegar

1. Heat a pan with 1/4 cup butter
2. Add the strawberries, sugar, cinnamon, and lemon zest 
3. Cook on low heat for 30 minutes
5. Cool for 3 hours in the fridge

To Serve:
Place the tart base and spread the cream patisserie on top. Spread a thin layer of the whipped cream across the tart, and place a second tart directly on top. Repeat and top with strawberry confiture. Add a bit of lemon zest on top and serve with whipped cream on the side.




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