Tradition

Recipe for 25 units


Ingredients

Sicoly


Frozen lemon juice
No added sugar frozen apricot purée - France

Finishing


Pipe 0.3cm of bergamot cream in the bottom of the semi-baked tartlet. Pour the coconut fondant on top to ll the tartlet. Bake at 175°C for 15 minutes approximately or when golden brown. Remove from the oven and leave to cool. When cold, place the apricot jelly ring on top and place the citrus salad in the middle. Decorate with blow- torched apricot and nely grated orange and lime zest. Serve.

Shortbread

crust


ingredients :

  • 720 g Flour
  • 300 g Icing sugar
  • 120 g Almond powder
  • 8 g Salt
  • 420 g Butter
  • 140 g Eggs

process :

Combine the butter and all the powdered ingredients, including the salt, until the mixture resembles ne breadcrumbs. Add the eggs. Refrigerate. Roll the dough out to a thickness of 3mm, then line the ring moulds. Leave to rest. Bake in a fan oven at 160°C until very lightly golden brown.

Coconut

fondant


ingredients :

  • 200 g Butter
  • 160 g Icing sugar
  • 160 g Almond powder
  • 40 g Desiccated coconut
  • 20 g Cornflour
  • 200 g Eggs
  • 60 g Cream 35%

process :

Soften the butter. Add the icing sugar, ground almonds, coconut and starch. Gradually add the eggs and then the warm cream.

Bergamot

cream


ingredients :

  • 100 g Sicoly® bergamot juice
  • 120 g Sugar
  • 150 g Eggs
  • 13 g Modified starch

process :

Mix all ingredients together with a hand blender. Cook them until boiling point stirring constantly. Remove from the heat, add the gelatin leaves and mix again with the hand blender. Let to cool. Use.

Citrus salad

with honey


ingredients :

  • 50 g Sugar
  • 200 g Orange quarters
  • 100 g Lime segments
  • 100 g Lemon quarters
  • 100 g Sicoly® lemon juice 100 %
  • 1 Scratched vanilla pod
  • 100 g Honey
  • 100 g Water
  • 7 g NH pectin
  • 200 g Grapefruit quarters

process :

Mix together the sugar and pectin. Heat the water, honey and vanilla pod to 40oC and then add the sugar and pectin a little at a time, stirring. Bring to the boil. Remove from the heat and add the SICOLY® lime juice. Pour onto the citrus segments and gently mix. Leave to cool.

Apricot

jelly


ingredients :

  • 800 g Sicoly® sweetened apricot purée
  • 150 g Water
  • 50 g Honey
  • 10 g Sosa vegetable gel

process :

Mix all the ingredients together and bring to boil. Pour into a tray to 0.5cm thick and leave to set in the fridge. Cut out rings of the same diameter as the tartlet and make a hole in the centre. The part of the ring removed to make the hole can be re-melted and used again.