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tarte citron with meringue italienne
Inspiration
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New Tex
Tarte Citron with Meringue Italienne
Ingredients
Bordalou Base
Kalamansi cream
270 g puree kalamansi
140 g sugar
20 g Creamy Gel - New Tex
200 g mascarpone
If desired, add 50 g white chocolate
Red fruit coulis
100 g raspberry puree
100 g black cherry puree
20 g sugar / glucose
20 g Merlot vinegar
4 g Emulbinder - New Tex
Meringue Italienne
28g Albumine High Whip - New Tex
200g sugar
160g lukewarm water
Preparation
Meringue Italienne
Mix sugar and Albumin High Whip.
Add lukewarm water.
Mix everything well and fill the siphon.
Red fruit coulis
Meng kersenpuree, frambozenpuree, Merlotazijn en suiker.
Voeg Emulbinder toe en mix tot een mooie gladde coulis.
Doe het geheel in een spuitzak.
Kalamansi cream
Mix sugar and Creamy Gel and add kalamansi puree.
Warm the mixture to 60°C.
When the mixture has cooled to 40-50°C, add mascarpone and mix to a nice cream.
Deel dit product