Cassis Tartlets nrog Yoghurt Dumplings, Rosemary Lavender Caramel thiab Crumble

Cassis tartlets:

Biscuit Base:

• Yeej lub almonds, hmoov qab zib thiab qe kom txog thaum tuab thiab creamy. Yeej qe dawb nrog piam thaj kom txog thaum txhav. Quav 1/3 ntawm cov qe dawb rau hauv qhov sib tov thiab ncuav tag nrho cov qe dawb rau saum. Sib tov hmoov thiab cocoa thiab ncuav on to top. Quav txhua yam kom zoo tab sis ceev ceev. Do 1 tablespoon ntawm qhov sib tov rau hauv cov roj butter thiab tseem rub cov sib tov rau hauv qhov sib tov. Tshaj tawm lub khob noom cookie rau ntawm daim ntawv ci (ci ntawv) thiab ci ntawm 180 ° C rau 8-12 feeb.
• Cia txias, txiav tawm, kaw cov pwm nrog txhuas thiab nphoo nrog cassis liqueur.
• Muab tso rau ntawm ib lub phaj hlau thiab npaj cov mousse.

Marinated berries:

• Sib tov cov berries nrog piam thaj thiab liqueur thiab cia nws nyob rau hauv ib lub khob kom txog thaum ua tiav.

Chocolate mousse:

• Nqa cov kua qaub rau lub boil nrog suab thaj. Tshem tawm ntawm qhov cub. Finely chop lub couverture thiab cia sawv ntsug rau 2 feeb. Tom qab ntawd do nyob rau hauv zoo thiab quav nyob rau hauv lub whipped cream. Nyob rau hauv cov pwm thiab garnish nrog berries.

Cassis mousse:

• Tshav kub 1/3 ntawm cassis puree thiab dissolve lub squeezed gelatine nyob rau hauv nws. Tom qab ntawd sib tov nrog tus so ntawm puree. Do lub qe yolks thiab qab zib tshaj dej da dej thiab ces do hauv cov khoom noj processor kom txog thaum sib tov yog tuab thiab creamy. Ua ntej quav lub qe yolk ua npuas ncauj, ces whipped cream rau hauv puree. Kho kom zoo nkauj nrog cov berries ntxiv. Tej zaum tom qab paj. Frost rau 4 teev.
• Kho kom zoo nkauj nrog berries thiab shredded chocolate.

Yogurt cams:

• Tshem tawm lub pulp ntawm vanilla pod. Yeej lub yogurt, creme fraîche, vanilla pulp thiab hmoov qab zib nrog tes tov kom txog thaum tus. Kab lub sieve nrog ib tug strainer thiab ncuav tshaj lub tais. Ncuav nyob rau hauv yogurt cream, quav qhov kawg ntawm daim ntaub thiab cia kom ntws nyob rau hauv lub tub yees rau 4 teev.
• Siv 2 tablespoons dej kub los txiav cov lobes.

Rosemary Lavender Caramel:

• Caramelize cov suab thaj hauv lub lauj kaub coated - nws yuav tsum tsis txhob tsaus dhau. Thaum lub caramel zoo thiab kua, ncuav txhua yam rau hauv daim ntawv ci thiab tam sim ntawd sprinkle nrog fleur de sel, tws rosemary thiab paj lavender. Ua txhaum loj los yog chop lub crunch rau kev pab.

Meringue crumble:

• Yeej lub qe txias rau hauv cov daus khov heev, ces quav hauv ob peb tee ntawm txiv qaub kua txiv. Maj mam ncuav nyob rau hauv ib nrab ntawm cov suab thaj thaum ntaus vigorously, ces txuas ntxiv ntaus kom txog thaum sib tov yog ruaj. Quav nyob rau hauv tas li ntawm cov suab thaj nyob rau hauv ib zaug, txuas ntxiv ntaus vigorously kom txog thaum lub sib tov yog nruj heev, du thiab ci. Tam sim ntawd siv lub hnab piping los yog lub ncuav mog qab zib syringe los txhuam cov duab sib txawv rau ntawm daim ntawv ci uas muaj ntawv ci.
• Cia nws maj mam qhuav nrog qis cua sov ntawm 100 - 120 degrees saum / hauv qab kub hauv qhov cub preheated, nyob ntawm qhov loj li 60 - 90 feeb. Tom qab txias, chop lub crumble me me nrog rab riam thiab pab cov yogurt dumplings rau saum.