Raspberry and Lychee Compote
Ingredients
- 225g raspberry puree by Crop's
- 40g lime puree by Crop's
- 25g invert sugar
- 25g rosewater
- 8g pecting glaze
- 40g violet sugar
- 40g lychee in syrup
Method
- Heat the raspberry and lime puree together with the invert sugar
- Mix the pectin glaze with the violet sugar
- Add to the mixture
- Boil for at least 2 min
- Add the rosewater
- Slice the lychees
- Pour the mixture on top of the lychee pieces and freeze
- Cut out a round disk of 7,5cm and place inside the tartlet
Rose mousse
Ingredients
- 30g cream 35%
- 20g milk
- 5g sugar
- 12g egg yolk
- 1g gelatine
- 90g cream 35%
- 110g white chocolate
- 20g rosewater
- Red food colouring
Method
- Soak the gelatine in cold water
- Boil the cream (30g) and milk
- Mix the sugar and egg yolk
- Add to the boiling mixture. Heat to 83°C
- Add the gelatine
- Make an emulsion with the gold chocolate
- Cool down to 38°C
- Add the semi-whipped cream (90g) to the ganache
- Store overnight in the fridge
- Whisk the mousse
- Use a turntable to pipe the mousse on top of the tartlets
Almond biscuit
Ingredients
- 140g almond powder
- 140g sugar
- 140g egg
- 43g egg yolk
- 174g egg white
- 107g sugar
- 107g flour
Method
- Mix the almond powder, sugar (140g), whole egg and egg yolk
- Whisk the egg white and sugar (107g) together
- Add the whisked egg white to the mixture
- Add the flour
- Weigh 830g per baking tray
- Bake for 7 min at 210°C
- Cut out a round disk of 7cm
Almond pâte sablée
Ingredients
- 110g butter for croissants
- 2g salt
- 70g icing sugar
- 25g almond powder
- 1g vanilla powder
- 35g egg
- 190g flour
Method
- Blend the butter, salt and icing sugar in a stand mixer
- Add the whole egg
- Add all the other ingredients
- Store overnight in the fridge
- Roll out to 2mm
- Cut out a round disk of 10cm and bake in a stainless steel ring of 8cm
- Bake for 8 min at 210°C
Red spraying mass
Ingredients
- 200g cocoa butter
- 20g white chocolate
- Red 'Power Flowers' by IBC
Method
- Heat all the ingredients to 35°C
- Preheat the spray gun
- Spray the mass over the frozen tartlet.