LARGE LAMPONE-STYLE TART WITH RASPBERRIES AND LINGONBERRIES
Ingredients:
300 g fresh raspberries
200 g fresh lingonberries
200 g gold-covered meringue
1. Crust
350 g flour
190 g butter
120 g powdered sugar
40 g almond flour
65 g eggs
1 g baking powder
2 g red dye
2. Barberry jam
400 g frozen barberries
200 g sugar
9 g Pectin NH
3. Rosemary chantilly
500 g 31% cream
150 g Zephir white chocolate
2 gelatine leaves
2 g fresh rosemary
1 vanilla pod
4. Raspberry cremeux
150 g raspberry purée
50 g egg yolk
50 g eggs
40 g sugar
2 gelatine leaves
50 g strawberry purée
60 g mascarpone
Preparation:
Mix all ingredients together in a mixer. Add lyophilisate and dye, roll out between mats or parchment paper, then leave in a fridge to cool.
Mix pectin with sugar, add the barberry and boil, then mix and cool.
Infuse the cream with vanilla and rosemary. Pour in chocolate and gelatine. Leave aside to crystallise, then transfer it to a food processor and whisk to reach a consistency of a uniform, aerated mass.
Cook the fruit purée with eggs and sugar, then add the gelatine, mascarpone and mix.
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