La fraise de pays et la tagette


 Strawberry marmalade

Genoa Bread Biscuit

  •  150 g marzipan
  • 3 whole eggs
  • 50 g melted butter
  • 2 g baking powder
  • 30 g flour
  • 2 g tagette sheet powder

Fruit Tiles

  • Strawberry: 170 g strawberry juice
  • 50 g sugar, 12 g cornflour
  • Tagette: 20 g lemon juice
  • 12 g cornflour, 50 g sugar
  • 2 g tagette powder,
  • 150 g water

Tagette sorbet

  • 300 g water, 90 g sugar
  • 37 g glucose syrup
  • 20 g lemon juice
  • 10 g tagette sheets

Honey whipped cream

  •  200 g of whipping cream
  • 20 g honey, 2 g icing sugar

Genoa bread biscuit

Warm the marzipan in the microwave, then whip with the eggs with a mixer. Add the flour, baking powder and tagette powder and the melted butter. Bake in a baking dish lined with parchment paper to a thickness of 1 cm at 170 °C for 13 minutes.

 Fruit Tiles

Strawberry: Boil the ingredients in a small saucepan and spread on a silicone sheet. Dry for 1 hour 10 minutes at 110°C.

Tagettes: Boil the ingredients in a small saucepan, add the tagette powder and spread on a silicone sheet. Dry for 1 hour and 10 minutes at 110°C.

 Tagette sorbet

Make a syrup with the water, sugar and glucose. After cooling, mix with the lemon and tagette. Churn and set aside in the freezer.

 Honey whipped cream

Whip the cream with the honey with a mixer. Add the icing sugar at the end to tighten the whipped cream, set aside in a pastry bag with a fluted tip.

 Training

Cut out a round of bread 6 cm in diameter. Make 3 small quenelles of sorbet on top and arrange the whipped cream harmoniously. Add fresh tagette sheets and slivers of tuile for crispiness. Finish with small dots of strawberry marmalade


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