TARTLET CHOCOLATE AND CITRUS
YUZU CREAMY
55gr Cane Sugar
4gr Ice Cream Stabilizer
35gr Egg Yolk
25gr Butter 82% M.G.
99gr Yuzu Fruit Puree
6gr Pectin NH
139gr Water
Mix the pectin, cane sugar and ice cream stabilizer. In a pan add the water with the puree and the egg yolks. Heat to 40ºC. Mix the previous preparation to this mixture and stir vigorously.
Bake at 80ºC.
Cool to 30ºC and emulsify the butter with the turmix.
Store in the refrigerator for 12 hours.
WHIPPED LEMON GANACHE
2gr Lemon zest
118gr 35% Cream
41gr 35% Cream
3gr Inverted Sugar
3gr Liquid Glucose 42DE
79gr White Azor
Boil the first cream with the lemon zest for 12 hours.
Boil the second cream with the invert sugar and glucose. Pour over the chocolate and emulsify. Strain the first cream through a sieve to remove the lemon zest. Fold the cream into the chocolate and refrigerate for 12 hours. Whip the next day.
TANGERINE SEGMENTS
98gr Tangerine Fruit Puree
7gr Gelatin Powder12gr Water
12gr Syrup Sugar 30ºB
Mix all the ingredients together, stirring vigorously with a wire rod.
Crush with the turmix. Pour into the tangerine bud molds. Freeze.
DEHYDRATED MERINGUE
66gr Egg white
66gr Cane Sugar
66gr Caster sugar
Beat the egg whites with the sugar.
After forming consistent peaks, fold in the powdered sugar. Bake at 100ºC for 2 hours.
TARTLET CHOCOLATE AND CITRUS
180gr Rectangular Mini Tartlet – La Rose Noire
Assembly:
Fill the tartlet with the yuzu cream, then place the whipped ganache, a few pieces of meringue and the tangerine bud.
