TARTE CITRON 3.0
Updated version of a traditional French dessert.
Difficulty level
Updated version of a traditional French dessert.
Ingredients
| PRALINE NOISETTE | g 90 |
| MINUETTO LATTE SANTO DOMINGO 38% - melted at 45°C | g 90 |
| corn flakes | g 130 |
Preparation
Mix all ingredients together.
Fill a steel ring 22cm diameter h 2 and chill in the refrigerator.
Ingredients
| DELINOISETTE | g 550 |
| VIGOR BAKING | g 4 |
| flour - all purpose | g 50 |
| cornstarch | g 50 |
| egg whites | g 370 |
| unsalted butter 82% fat - melted | g 120 |
Preparation
Whisk all the powdered ingredients by hand.
While stirring add the egg whites and then the melted butter.
The mixture obtained must be homogeneous.
Pour the batter into 60x40 tray and bake at 180-190°C for 15-20 minutes.
Cool at room temperature and cut into 20cm disks.
Ingredients
| PRALIN DELICRISP CITRON MERINGUE | To Taste |
Preparation
Spread a thin layer over the hazelnut financier and freeze.
Ingredients
| lemon juice | g 180 |
| sugar | g 50 |
| SINFONIA CIOCCOLATO BIANCO | g 180 |
| eggs | g 180 |
| BURRO DI CACAO | g 30 |
Preparation
Mix together the juice, sugar and eggs.
Cook at 82 ° C.
Pour over the chocolate and cocoa butter and emulsify with a hand blender.
Fill the silicone mold, insert the hazelnut financier and freeze.
Ingredients
| water - (1) | g 150 |
| sugar | g 300 |
| GLUCOSIO | g 300 |
| sweetened condensed milk | g 200 |
| gelatin powder or sheets 200 bloom | g 22 |
| water | g 132 |
| SINFONIA CIOCCOLATO BIANCO | g 250 |
| food colourant - waterbased yellow | g 4 |
Preparation
Make the gelatin mass by mixing the gelatin powder or the flges with lukewarm water (2) and letting it cool.
Bring water (1), sugar and glucose to 103°C.
Add the condensed milk, the gelatine mass, food colouring and mix with an immersion mixer.
Add the chocolate while continuing to mix.
Keep refrigerated until use.
Heat the glaze to 32/34 ° C and glaze the frozen lemon curd.
Place on the crunchy base disk and decorate with DOBLA LIME.
