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Lime Tart with Orange Fillini, Explosive Mascarpone Ice Cream and Marinated Fruits

5 from 9 votes
Total Time 2 hours 40 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 274 kcal

Ingredients
 

Lime tart

  • 20 g Butter
  • 50 g Whole Wheat Butter Cookies
  • 10 g Sugar
  • 5 g Flour
  • 2 piece Limes
  • 100 ml Sweetened condensed milk
  • 2 piece Egg yolk
  • Cream
  • Sugar

Oranges fillini

  • 200 ml Orange juice
  • 20 ml Orange liqueur
  • Sugar
  • 2 g Gellan
  • 1,5 piece Gelatin sheet
  • 250 ml Cream
  • 1 piece Vanilla pod
  • 40 g Sugar

Mascarpone ice cream

  • 150 g Mascarpone
  • 100 g Cream
  • 1 piece Egg yolk
  • 10 ml Rum
  • 30 g Sugar
  • 1 liter Liquid nitrogen
  • Peta Zeta
  • Frozen raspberries

Sugar coils

  • 10 piece Candies red
  • Fruit
  • Orange liqueur
  • Sugar

Instructions
 

Lime tart

  • For the bottom, let the butter melt and grind the biscuits in a mulinette. Then add sugar, flour and butter and finely chop everything. Distribute this crumbly mass in 5 small silicone molds and press firmly to the bottom and edge with the help of a spoon.
  • For the filling, wash the limes and rub dry. Rub the peel with a slicer and set it aside. Halve the limes and squeeze out. We need 40 ml of juice. Mix the lime juice and lime zest with the sweet condensed milk and egg yolks. Pour the mixture into the tart forms and bake in the oven at 100 ° for about 8-10 minutes. The mass should not brown, it should just stick. Let the tarts cool completely and remove them from the molds, then garnish with whipped cream.

Orange fillini

  • Season orange juice with orange liqueur and sugar, stir in gellan, bring to the boil and pour into Fillini molds. Once the liquid has cooled and gelled, take the tubes out of the silicone molds and remove the inner rods. Let the gelatine soak in cold water. Bring the cream, pulp of the vanilla pod and sugar to the boil and dissolve the gelatine in it.
  • Let this panna cotta mass cool down until it is thick (so that the vanilla dots can no longer settle) and pour into the Fillini tubes. Only when the mass has completely cooled down and set after approx. 2 hours, push the finished Fillini out of the tube and cut it to size.

Mascarpone ice cream

  • Mix the mascarpone, cream, egg yolks, rum and sugar and pour into a whipped cream blower. Squirt the mass onto a spoon and shock-freeze in a nitrogen bath for about 10 seconds. Serve with a little Peta Zeta and the freeze-dried raspberry pieces.

Sugar coils

  • Unpack the candies and dissolve them on a silicone mat in the microwave (maximum setting, approx. 30 seconds). By constantly moving back and forth with the silicone mat, let the sugar mass (be careful, very hot) cool down evenly. Only when the mass is completely viscous, twist it into spirals with the help of the Fillini Maker rods or a round sharpening steel.
  • Cut the fruits as you like, marinate with orange liqueur and sugar and arrange everything decoratively.

Nutrition

Serving: 100gCalories: 274kcalCarbohydrates: 21.9gProtein: 2.5gFat: 18.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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