Composition
- La Rose Noire Fruity Tart Shells – Lemon
- Yuzu Curd
- Coconut Marshmallow
- Lemon Moelleux
- Lemon Confit
Yuzu Curd
| INGREDIENTS | MEASUREMENT |
|---|---|
| Lemon juice | 30 gr |
| Yuzu juice | 60 gr |
| Egg white | 65 gr |
| Egg yolk | 45 gr |
| Sugar | 135 gr |
| Butter | 165 gr |
Method
Heat the lemon juice. Separately, mix well the eggs with the sugar. Pour the boiling lemon juice on the egg mixture, mix well and put it back in the sauce pan. Cook at 82°c while mixing well. Cool down to 45°c and add the soft butter with a blender.
Coconut Light Marshmallow
| INGREDIENTS | MEASUREMENT |
|---|---|
| Egg white | 85 gr |
| Sugar | 50 gr |
| Glucose | 42 gr |
| Inverted sugar | 50 gr |
| Gelatin | 7 gr |
| Shredded coconut | 30 gr |
Method
Heat the invert sugar and glucose to 45°c. Add the bloomed gelatin. Whip the egg white. When whipped, pour the hot sugar on top, followed by the coconut.
Lemon Confit
| INGREDIENTS | MEASUREMENT |
|---|---|
| Lemon | 2 pcs |
| Sugar | 50 gr |
| Water | 100 gr |
Method
Skin off the lemon. Place them in a saucepan with cold water. Bring to boil, strain out and repeat 5 times. Then make a syrup with sugar and water and boil till the lemon skins are soft.
Biscuit Moelleux Lemon
| INGREDIENTS | MEASUREMENT |
|---|---|
| Almond paste | 180 gr |
| Yolk | 35 gr |
| Egg white | 55 gr |
| Lemon zest | 5 gr |
| Potato starch | 15 gr |
| Egg white | 30 gr |
| Sugar | 10 gr |
| Butter | 60 gr |
Method
Soften the almond paste with the egg. Add the starch and orange zest. Incorporate the whipped egg white strength with the sugar. Add the melted butter. Spread at 1cm and bake at 160°c for 10mins.
Finishing
Fill up the tart shell with the yuzu curd and place a disc of moelleux inside. Pipe the coconut marshmallow on top and decorate with chocolate décor, moelleux and lemon confit.
