English – Page 30 – Les délices 31

Peach and raspberry tartlet

Peach and raspberry tartlet

– sweet pastry,
– almond cream
– a raspberry compote,
– a peach in syrup,
– mascarpone whipped cream

Material used

– Silikomart 70mm perforated tart moulds

– Micro-perforated baking mat

– Pastry bag

Ingredients

Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk

Almond cream
✔35g softened butter
✔35g icing sugar
v35g almond powder
✔35g eggs

Raspberry compote
✔80g raspberries
✔10g sugar
✔2g NH pectin

Mascarpone whipped cream
✔70g single cream
✔35g mascarpone cheese
✔10g caster sugar

Assembly
✔Peaches in syrup
✔Chantilly

The recipe

For 4 tarts

Peaches in syrup
✔2 yellow peaches
✔1l water
✔100g caster sugar

Cut the peaches in half. Place them in a large saucepan with 1l water and 100g caster sugar. Cook for between 15 and 20 minutes. The time may vary depending on the ripeness of your peaches. Leave to cool, then peel gently. Set aside on absorbent paper.

Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk

Mix all the ingredients together. Roll out the dough thinly between 2 sheets of greaseproof paper then place in the fridge for 30 mins. Line the circles and place in the freezer for 10 mins. Preheat oven to 170°C.

Almond cream
✔35g softened butter
✔35g icing sugar
✔35g almond powder
✔35g eggs

Cream the butter with the icing sugar. Add the almond powder and eggs. Mix well. Pour into the base of the tartlets and bake for 20 minutes (time may vary according to oven). Leave to cool.

Raspberry compote
✔80g raspberries
✔10g sugar
✔2g NH pectin

Place the raspberries in a saucepan and heat over a low heat, stirring regularly, for around 5 minutes. Increase the intensity of the heat and as soon as it starts to boil add the sugar and pectin mixture. Cook for one minute, stirring constantly. Turn off the heat and leave to cool to room temperature.

Spread the compote over the tartlets. Then place half a peach in syrup in the centre of the tartlet.

Mascarpone whipped cream
✔70g single cream
✔35g mascarpone cheese
✔10g caster sugar

Whip the very cold liquid cream with the mascarpone using an electric mixer. Fill a piping bag and poach the whipped cream all around.

I decorated with a little edible gold leaf. Chill until ready to eat.

Hazelnut pear entremet

Hazelnut pear entremet

– a hazelnut biscuit,
– a hazelnut praline insert,
– a pear mousse
– a speculoos biscuit,
– mirror icing.

Material used

– X6 mini Goccia silikomart mould

– X15 silikomart petits fours mould

– Ancel 210 Bloom gelatine (gold quality)

– Bamix hand blender

Ingredients

Hazelnut and almond praline
✔50g hazelnuts
✔50g almonds
✔50g caster sugar

Hazelnut biscuit
✔10g butter
✔35g hazelnut powder
✔35g icing sugar
✔7g flour
✔25g egg
✔1 egg white
✔10g caster sugar

Pear mousse (the day before)
✔150g mixed ripe pears
✔150g 30% liquid cream
✔4g gelatine

Speculoos biscuit
✔30g butter
✔60g speculoos biscuits

Milk chocolate mirror icing
✔45g sugar
✔45g glucose
✔25g water
✔2 gelatine leaves (4g)
✔45g milk chocolate
✔30g liquid cream

Caramel-coloured mirror icing
✔22g sugar
✔22g glucose
✔12g water
✔1 sheet gelatine 2g
✔22g white chocolate
✔15g liquid cream
✔Caramel colouring

The recipe

For 4 desserts

Hazelnut and almond praline
✔50g hazelnuts
✔50g almonds
✔50g caster sugar

Pour the hazelnuts and almonds onto a baking tray and place in the oven at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of greaseproof paper and leave to cool. Place the hazelnuts (rubbing to remove the skin), almonds and chopped caramel in the bowl of a blender and blend until you have a praline.

Hazelnut biscuit
✔10g butter
✔35g hazelnut powder
✔35g icing sugar
✔7g flour
✔25g egg
✔1 egg white
✔10g caster sugar

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a pretty colour and a nutty smell. Set aside. In a bowl, mix the whole egg with the icing sugar. Add the hazelnut powder (I mixed 65g of hazelnuts), flour and melted butter. Mix well. In another bowl, whisk the egg whites with the caster sugar. Gently fold into the mixture using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for 8 to 10 minutes at 180°C. Remove the biscuit from the oven and leave to cool before peeling off the paper and cutting out the biscuit using a cookie cutter. You will have some biscuit left over.

Pear mousse (the day before)
✔150g mixed ripe pears
✔150g 30% liquid cream
✔4g gelatine

Soften the gelatine leaves in a bowl of cold water. Heat the pear purée in a saucepan. Remove from the heat and add the wrung-out, softened gelatine, stirring well. Set aside. Whip the cold cream in a mixer. Add the cooled pear purée.

Assembly
Fill the silikomart mould with the pear mousse. Add the frozen praline insert. Top with the pear mousse and finish with the hazelnut biscuit. Place in the freezer overnight.

Speculoos biscuit
✔30g butter
✔60g speculoos

In a salad bowl, crumble the speculoos. Add the melted butter. Mix well. Fill a fluted biscuit cutter with the biscuits (approximately 15g), packing well with the back of a spoon. Carefully remove the biscuit cutter and repeat the operation 3 times.

Milk chocolate mirror icing
✔45g sugar
✔45g glucose
✔25g water
✔2 gelatine leaves (4g)
✔45g milk chocolate
✔30g liquid cream

Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the sugar, water and glucose to 110°C. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted milk chocolate. Stir well. Add the cream. Use an immersion blender to blend the mixture evenly.

Caramel-coloured white chocolate mirror icing
✔22g sugar
✔22g glucose
✔12g water
✔1 sheet gelatine 2g
✔22g white chocolate
✔15g liquid cream
✔Caramel colouring

Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the sugar, water and glucose to 110°C. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted white chocolate. Stir well. Add the cream and colouring. Use an immersion blender to blend the mixture evenly. Pour into a piping bag.

Remove the mousses from the freezer, unmould and place on a wire rack. Immediately cover the surface with the milk chocolate icing, cooled to 35°C. Quickly apply the second 35°C icing before the first has set, using quick strokes. Place on the speculoos biscuits. Chill for at least 2 hours.

Peach and strawberry entremet

Peach and strawberry entremet
-peach mousse,
-a strawberry cream,
-an almond biscuit,
-yellow and red velvet spray.

Materials used

– Silikomart Bollicine mould X6

– Silikomart small oven mould x15 cavities

– Yellow and red velvet spray

Ingredients

Almond biscuit
✔35g icing sugar
✔35g almond powder
✔10g melted butter
✔25g egg
✔7g flour
✔1 egg white

Strawberry cream
✔10g sugar
✔20g liquid cream
✔80g mixed strawberries
✔1.5g gelatine

Peach mousse
✔2 egg yolks
✔25g sugar
✔160g peaches
✔140g liquid cream
✔4g gelatine

+ Yellow and red velvet spray

The recipe

For 6 desserts

Creamy strawberry insert
✔10g caster sugar
✔20g single cream
✔80g mixed strawberries
✔1.5g gelatine

Place the gelatine sheet in a large bowl of cold water. Heat the liquid cream, sugar and mixed strawberries in a saucepan until they begin to boil. Remove from the heat and add the gelatine, wrung out and softened. Mix well and leave to cool slightly. Fill the silikomart petits fours mould and place in the freezer for 2 to 3 hours.

Almond biscuit
✔35g icing sugar
✔35g almond powder
✔10g melted butter
✔25g egg
✔7g flour
✔1 egg white

In a bowl, mix the whole egg with the icing sugar. Add the almond powder, flour and melted butter. Mix well. In another bowl, whisk the egg whites. Gently fold into the mixture using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for 8 to 10 minutes at 180°C. Remove the biscuit from the oven and leave to cool before cutting with a cookie cutter.

Peach mousse
✔2 egg yolks
✔25g sugar
✔160g peaches
✔140g liquid cream
✔4g gelatine

Place the gelatine leaves in a bowl of cold water. In a bowl, pour the 2 egg yolks and the 25g caster sugar. Mix well. In a small saucepan, heat the 160g peeled and mixed yellow peaches. Pour over the previous mixture and stir. Return the mixture to the saucepan and, without stopping stirring, continue cooking like a custard, without exceeding 82-83°C. Remove from the heat and add the gelatine, wrung out and softened. Mix well and set aside.

In another bowl, whip the 140g of very cold liquid cream with an electric mixer. Pour over the previous mixture, whose temperature is below 30°C, and stir gently with a spatula.

Assembly

Fill the Silikomart mould 3/4 full with peach mousse. Add the strawberry insert. Top with the peach mousse and finish with the almond biscuit. Place in the freezer overnight.

The next day, remove the frozen desserts and immediately apply the yellow and red velvet sprays. Chill for at least 3 to 4 hours while defrosting.

Lemon meringue religious

Lemon meringue cake made with

– choux pastry,
– lemon pastry cream,
– pastry fondant,
– meringue.

Materials used

– Micro-perforated silicone baking mat

– Pastry bags

– Pastry bag

Ingredients

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)

Lemon curd
✔35g lemon juice
✔3g gelatine
✔16g butter
✔25g caster sugar
✔35g eggs

Pastry cream
✔250g milk
✔40g sugar
✔2 egg yolks
✔15 g cornflour
✔15 g butter

Mounting
✔ Yellow colouring
✔ White pastry fondant

The recipe

For 5 Religious

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)

Heat the water, milk, butter, salt and sugar in a saucepan.Remove from the heat and add the flour.Dry the dough.Pour into a bowl and then gradually fold in the beaten eggs.Poach the choux pastry onto a micro-perforated mat using a fluted piping tip. Bake at 180°C for 35 to 40 minutes.

Lemon curd
✔35g lemon juice
✔3g gelatine
✔16g butter
✔25g caster sugar
✔35g eggs

In a saucepan, heat the lemon juice with the caster sugar and egg until the cream thickens. Remove from the heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry, and the butter cut into pieces. Set aside to cool.

Custard cream
✔250g milk
✔40 g sugar
✔2 egg yolks
✔15 g cornflour
✔15 g butter

In a saucepan, bring the milk to the boil with a little liquid vanilla. In a bowl, mix the yolks with the caster sugar. Then add the cornflour. Pour the hot milk over the mixture and return to the pan. Cook, stirring constantly. The cream will thicken. Remove from the heat, add the butter cut into pieces and the curd. Stir, filter and chill.

Assembly

Make a hole under each cabbage. Remove the cream and loosen a little. Fill a piping bag fitted with a piping nozzle with the cream and poach it in the puff pastry.

Heat the white fondant with a touch of yellow colouring in a bain marie, keeping a close eye on the temperature. If necessary, add one or two tablespoons of water to obtain the right consistency. The fondant must not exceed 40°C otherwise it will lose its shine. Dip your large choux into the fondant.

Make an Italian meringue and dip your puffs in it. Using a blowtorch, colour the meringue.

I decorated with a little edible gold leaf.

Chill until ready to eat.

Mango and Coconut Entremet

Coconut Mango Entremet

– a coconut dacquoise biscuit,
– a mango insert
– a coconut mousse,
– mango jelly,
– white velvet spray.

Materials used

– Silikomart secret mould 100ml – 8 cavities

– Ancel 210 bloom gelatine

– Silikomart petits fours mould – 15 cavities

– White velvet spray

Ingredients

Coconut dacquoise
50g egg whites
30g grated coconut
30g icing sugar
5g caster sugar

Mango insert
80g mixed mango
10g caster sugar
1g gelatine
20g diced mango

Coconut mousse
✔5g gelatine
✔180g coconut cream
✔30g caster sugar
✔150g liquid cream 30% fat content

Mango jelly
✔60g mango mix
✔10g caster sugar
✔1g gelatine

Assembly
✔White velvet spray
✔Edible gold leaf
✔Sliced bread doughnut

The recipe

For 5 desserts

Coconut dacquoise
✔50g egg whites
✔30g grated coconut
✔30g icing sugar
✔5g caster sugar

Whisk the egg whites with the caster sugar. Sift in the coconut powder and icing sugar. Stir gently. Poach the dacquoise on a sheet of baking paper about the length of your tin and bake at 170°C for 12 to 15 minutes. Leave to cool. Using a cookie cutter, cut out circles the same diameter as your tin. Set aside.

Mango insert
✔80g mixed mango
✔10g caster sugar 1g gelatine
✔1g gelatine
✔20g diced mango

Place the gelatine in a large bowl of cold water. In a saucepan, heat the mango purée with the caster sugar until it boils. Remove from the heat, add the wrung-out gelatine, leave to cool slightly then pour into your silikomart petits fours mould. Chill for 1 hour, then freeze for at least 4 hours.

Coconut mousse
✔5g gelatine
✔180g coconut cream
✔30g caster sugar
✔150g single cream 30% fat content

Place the gelatine leaves in a bowl of cold water. In a small saucepan, heat the 150g coconut cream with the caster sugar until boiling. Turn off the heat and add the wrung-out gelatine. Mix well and set aside. Whip the cold cream with an electric mixer. Pour over the previous mixture and stir gently.

Assembly

Fill the Silikomart secret mould with coconut mousse. Add the frozen mango insert. Top with the coconut mousse and then the dacquoise biscuit. Chill for at least 30 minutes, then freeze overnight.

The next day, remove the frozen desserts from the moulds and immediately apply the white velvet spray.

Mango jelly
✔60g mixed mango
✔10g caster sugar
✔1g gelatine

Soften the gelatine in a bowl of cold water. In a saucepan, pour in the blended mango, caster sugar (to be measured according to your fruit) and, if necessary, 1 tablespoon of water if the mixture is too thick. Remove from the heat and add the wrung-out gelatine. Leave to cool (< 40°C) then pour into the hollows of the desserts.

I decorated with a little edible gold leaf. Chill until ready to eat.

Mousillette in sliced bread

Cut a slice of sandwich bread. Fry in a pan with a little butter and caster sugar, turning well on all sides.

Peach and raspberry cake

Peach and raspberry cake made with

– an almond biscuit,
– a raspberry mousse
– a peach mousse
– raspberry jelly.

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Almond biscuit
35g almond powder
35g icing sugar
25g egg
7g flour
2 egg whites

Raspberry mousse
80g mixed raspberries
20g sugar
90g single cream
2g gelatine

Peach mousse
2 egg yolks
25g sugar
130g peach
100g single cream
4g gelatine

Gelée de framboises
50g de coulis de framboises
10g de sucre en poudre
15g d’eau
2g de gélatine

The recipe

Serves 4

Almond biscuit
35g almond powder
35g icing sugar
25g egg
7g flour
2 egg whites

Mix the ingredients together. Bake in a 170°C oven. Cut into a 12x12cm rectangle.

Peach mousse
2 egg yolks
25g sugar
130g peach
100g single cream
4g gelatine

Mix the egg yolks with the sugar. Add the warm, mixed peaches. Cook. Add the whipping cream to the warmed peach and gelatine mixture. Pour over the almond biscuit and place in the freezer for 10 minutes.

Raspberry mousse
80g mixed raspberries
20g sugar
90g single cream
2g gelatine

Mix the raspberries and gelatine. Add the whipping cream and pour over the peach mousse. Place in the freezer for 10 minutes.

Assembly

Quickly proceed with the rest of the assembly, interspersing successive layers of mousse. Place in the freezer overnight or for at least 6 hours.

Raspberry jelly
50g raspberry coulis
10g caster sugar
15g water
2g gelatine

Make a raspberry jelly and pour over the frozen cake.

Place in a cool place while defrosting.

Strawberry Entremet

Strawberry Entremet made with

– a sweet pastry,
– a madeleine biscuit
– a strawberry mousse,
– a strawberry glaze,
– strawberries and mint leaves.

Equipment used

– Tefal baking tray

– Silikomart truffles crown mould

– Angled spatula

– Baking paper

– Ancel 210 bloom gelatine

Ingredients

Lemon madeleine biscuit (the day before)
30g butter
25g egg
50g caster sugar
Liquid vanilla
20g milk
5g single cream
35g flour
1/2 sachet yeast
25g egg whites

Strawberry mousse (the day before)
✔4g gelatine
✔159g mixed strawberries
✔20g sugar
✔150g single cream

Strawberry topping
✔200g mixed strawberries
✔20g water
✔20g sugar
✔4g NH pectin

Sweet pastry
✔130g flour
✔45g sugar
✔1 pinch of salt
✔70g butter
✔1 egg yolk

Assembly
✔Strawberry dice
✔Mint leaves
✔Crispy balls

The recipe

For 4 desserts

Lemon madeleine biscuit (the day before)
30g butter
25g egg
50g caster sugar
Liquid vanilla
20g milk
5g single cream
35g flour
1/2 sachet yeast
25g egg whites

In a mixing bowl, cream the butter with the caster sugar. Add the egg and vanilla. Mix well. Add the milk and cream and whisk again. Sift in the flour and baking powder. In another bowl, whisk the egg whites and carefully add to the previous mixture. Pour onto a baking tray lined with baking paper. Smooth with an angled spatula.

Bake at 170°C until lightly coloured. Leave to cool completely, then cut out biscuits to fit your silikomart mould using biscuit cutters.

Strawberry mousse (the day before)
✔4g gelatine
✔159g mixed strawberries
✔20g sugar
✔150g single cream

Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the strawberry coulis (mixed strawberries) with the caster sugar. Remove from the heat and add the wrung-out gelatine. Mix well and set aside. Whip the cold cream with an electric mixer. Pour over the cooled mixture and stir gently.

Assemble: Fill the silikomart mould with the strawberry mousse, pushing it up to the edges. Finish with the madeleine biscuit. Place in the freezer overnight.

Sweet pastry
✔130g flour
✔45g sugar
✔1 pinch of salt
✔70g butter
✔1 egg yolk

Mix all the ingredients together, film and place in a cool place. Roll out the pastry thinly between 2 sheets of greaseproof paper. Cut out using a cookie cutter. Place in the freezer while you preheat your oven. Bake between two micro-perforated baking mats at 170° for approximately 12 minutes. Leave to cool.

Strawberry topping
✔200g mixed strawberries
✔20g water
✔20g sugar
✔4g NH pectin

Pour the blended strawberries into a saucepan, strain through a sieve to remove the seeds and heat through. In a small bowl, mix the sugar and pectin. Add this mixture to the boiling pan and mix well. Cook for 2 minutes, stirring constantly, then leave to cool. Start topping the still-frozen dessert when the topping is below 30°C.

Place the entremets on the sweet pastry biscuits. Add diced strawberries, mint leaves and crispy white chocolate balls in the hollows.

Paris-Brest pecan eclair

Paris-Brest pecan eclair made of

– choux pastry,
– pecan pastry cream,
– pecan praline.

Material used

– Micro perforated silicone baking mat

– Ancel 240 bloom gelatine

– Pastry bags

Ingredients

Pecan Praline
✔200g pecans
✔100g caster sugar

For the choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on their size)

For the pecan praline mousseline cream
✔220ml milk
✔35g sugar
✔50g egg yolks
✔25g cornflour
✔20g butter
✔1 sheet of gelatine
+
✔140g of butter
✔150g pecan praline

The recipe

For 6 to 8 éclairs

Pecan Praline
✔200g pecans
✔100g caster sugar

Place the pecans on a baking tray and bake at 150°C for 15 minutes. In a saucepan, pour the caster sugar and make a caramel. Pour onto a sheet of baking paper and allow to cool. Place the pecans and the chopped caramel in the bowl of a blender and blend until you have a praline. Store in a closed container.

For the choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on their size)

In a saucepan heat the water, milk, butter, salt and sugar. Remove from the heat and add the flour all at once. Mix well to dry the dough for 2 to 3 minutes. Then add the beaten eggs gradually, mixing well between each egg. Poach on a baking tray covered with a silpain cloth. Sprinkle with chopped pecans. Bake at 170°C for 35 to 40 minutes (time may vary depending on oven). Leave to cool.

For the pecan praline mousseline cream
✔220ml milk
✔35g sugar
✔50g egg yolks
✔25g cornflour
✔20g butter
✔1 sheet of gelatine
+
✔140g of butter
✔150g pecan praline

Heat the milk in a saucepan. In a bowl, mix the yolks, sugar and cornflour. Pour the hot milk over it. Return to the saucepan and heat without stopping stirring until the cream thickens. Remove from the heat and add the gelatine and butter (20g). Place in a cool place. Work the butter into the cooled cream and add the praline. Mix well.

Assembly
Cut out the eclairs, using a piping bag, pipe a little mousseline cream, praline and more mousseline cream. Place the hats on top and sprinkle with icing sugar. Decorate with pecans.

Melon and mint tartlet

Melon and mint tartlet

– sweet pastry,
– almond cream
– mint cream,
– melon mousse
– melon topping.

Material used

– Silikomart perforated tart moulds
– Silikomart Klassik ring tart silicone mould
– Micro-perforated baking mat

Ingredients

Melon mousse (The day before)
2 egg yolks
25g sugar
90g melon
80g single cream
3g gelatine

Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk

Almond cream
✔35g softened butter
✔35g icing sugar
✔35g almond powder
✔35g eggs

Mint cream
✔1g gelatine
✔60g liquid cream
✔8g mint leaves
✔60g white chocolate

Melon topping
✔200g melon mix
✔10g caster sugar
✔4g NH pectin

The recipe

For 4 tarts

Melon mousse (The day before)
2 egg yolks
25g sugar
90g melon
80g single cream
3g gelatine

Place the gelatine leaves in a large bowl of cold water. Mix the egg yolks and caster sugar in a bowl. In a saucepan, heat 90g of the melon mix. Pour over the previous mixture. Mix well and return to the pan. Stirring constantly, heat the mixture like a custard until it reaches 82-83°C. Remove from the heat and add the gelatine, wrung out and softened. Mix well. Set aside.

In a bowl, whip the cold cream with an electric mixer. Incorporate the previous mixture when its temperature is below 30°C. Mix gently with a spatula.

Fill the silikomart tarte ring silicone mould. Place in the freezer for at least 4 hours or overnight.

Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk

Almond cream
✔35g softened butter
✔35g icing sugar
✔35g almond powder
✔35g eggs

Cream the butter with the icing sugar. Add the almond powder and eggs. Mix well. Pour into the base of the tartlets and bake for 25 minutes (time may vary according to oven). Leave to cool.

Mint cream
✔1g gelatine
✔60g liquid cream
✔8g mint leaves
✔60g white chocolate

Place the gelatine leaf in a bowl of cold water. In a saucepan, bring 80ml of cream to the boil, remove from the heat and add the mint leaves. Cover and leave to infuse for at least 15 minutes. Bring the cream back to the boil. Remove from the heat and add the wrung-out gelatine. Pour the hot cream over the melted white chocolate through a sieve to remove the mint leaves. Squeeze out all the mint leaves. Mix well. Pour over the tartlets. Place in a cool place.

Melon topping
✔200g melon mix
✔10g caster sugar
✔4g NH pectin

In a small bowl, mix the 10g sugar with the NH pectin. In a saucepan, heat the blended melon . As soon as it boils, add the sugar and pectin mixture. Cook for 1 minute, stirring constantly with a whisk. Pour into a tall container with a pouring spout, such as a measuring glass. Use a hand blender to blend the mixture thoroughly. Leave to cool slightly to 40-45°C and cover the frozen entremets.

Place the frozen desserts on the tartlets. Chill for at least 2 hours while defrosting.

I decorated it with a little edible gold leaf and a fresh mint leaf.

Lemon tartlet

Lemon tartlet made with

– sweet pastry
– lemon mousse
– lemon cream
– white chocolate decoration
– lemon zest

Materials used

– Silikomart tart ring Klassik mould

– 2X Micro-perforated silicone baking mat

– fluted tip / plain tip

– Pavoni Mandarin mould

– Pastry bag

– Fluted cookie cutter

Ingredients

Lemon curd
✔35g lemon juice
✔3g gelatine
✔16g butter
✔25g caster sugar
✔35g eggs

Lemon mousse
✔100g Curd
✔120g single cream

Sweet pastry
✔130g flour
✔45g sugar
✔70g butter
✔1 egg yolk
✔1 pinch of salt
✔10g cocoa powder

Lemon cream
✔65g lemon
✔1 egg
✔65g sugar
✔120g eggs
✔1 sheet gelatine

Cooking

170 / 175°C
12-15 minutes

Assembly
✔Lemon zest
✔Vervain leaves
✔White chocolate
✔Yellow colouring

The recipe

For 4 tarts

Lemon curd
✔35g lemon juice
✔3g gelatine
✔16g butter
✔25g caster sugar
✔35g eggs

Lemon mousse
✔100g Curd
✔120g single cream

Whip the cold cream with an electric mixer and gently fold into the lemon curd mixture. Fill the silikomart Tarte ring mould and place in the freezer for at least 4 hours.

Sweet pastry
✔130g flour
✔45g sugar
✔70g butter
✔1 egg yolk
✔1 pinch of salt
✔10g cocoa powder

Mix all the ingredients together, film and chill in the fridge for 1 hour. Roll out the pastry between two sheets of greaseproof paper, then cut out circles using a fluted pastry cutter. Place in the freezer for a few minutes. Bake between two micro-perforated baking mats for approximately 10-12 minutes at 170°C/175°C. Leave to cool.

Lemon cream
✔65g lemon
✔1 egg
✔65g sugar
✔120g butter
✔1 sheet of gelatine

Heat the egg, sugar and lemon juice in a saucepan. Cook until 85°C without stopping stirring. When the mixture has cooled to 60°C, add the cold butter cut into pieces. Blend and place in the fridge.

Assembly

Remove the mousses from the freezer and place them between two sweet pastry biscuits. Remove the cooled cream, loosen it slightly with a spatula and fill two piping bags, one fitted with a fluted tip and the other with a plain tip, with the cream. Poach the cream on top.

Add some lemon zest. I decorated with little verbena leaves and a white chocolate wedge.