John Myers
Contents
show
Wine Cream Tart with Fruit Core (Uwe and Iris)
The perfect wine cream tart with fruit core (uwe and iris) recipe with a picture and simple step-by-step instructions.
For the fruit kernels
- 100 g Red currant
- 1 Pc. Sprig of thyme
- 1 tsp Lemon juice
- 35 g Sugar
- Slightly grated zest of 1 organic lemon
For the wine mousse
- 3 Pc. Gelatin sheet
- 1 Pc. Organic lemon
- 140 ml White wine
- 30 g Sugar
- 2 Pc. Egg yolk
- 270 ml Cream
also
- 12 Pc. Silicone molds
- 12 Pc. Currant panicles
- Bake the sponge cake according to the basic recipe and cut out. For the pits, wash the currants and strip them from the panicles. Wash the thyme and shake dry, pluck the leaves off. Puree the currants, thyme, lemon juice, sugar and lemon zest with the hand blender. Pass the puree through a sieve, collect it and pour it into small molds. Place the molds in the freezer for 3 hours (or overnight).
- For the wine mousse, soak the gelatine in cold water for about 5 minutes. Wash the lemon with hot water and dry it, rub off some peel and squeeze out 3 teaspoons of juice. Bring the wine, lemon juice and sugar to the boil in a saucepan. Set the saucepan aside and stir in the egg yolks. Chop the couverture with a large knife and stir in. Squeeze out the gelatine and stir into the white wine mixture with the lemon zest. Let the mixture cool down (about 20 degrees).
- Whip the cream until stiff. Stir a third of the cream into the mousse, carefully fold in the rest. Fill the silicone molds with half of the mousse. Remove the currant seeds from the molds and place one core on top of the mousse so that it is surrounded by the mousse. Spread the rest of the mousse on top, place 1 sponge cake on top of each. Place the tartlets in the freezer for at least 3 hours. Immediately press the frozen tartlets out of the mold and let them thaw in the refrigerator for approx. 3 hours. Cover the tartlets with 1 currant panicle and serve.
Facebook Comments