Almond
shortbread pastry
ingredients :
- 500 g Flour
- 300 g Butter
- 225 g Icing sugar
- 5 g Vanilla
- 75 g Almond powder
- 75 g Whole egg
- 20 g Egg yolks
Soft pistachio
sponge
ingredients :
- 180 g Almond paste 60%
- 90 g Pistachio paste
- 95 g Egg yolks
- 60 g Whole egg
- 36 g Flour
- 43 g Melted butter
- 185 g Egg whites
- 75 g Granulated sugar
process :
Mix together the almond paste and the pistachio paste and then gradually add the yolks followed by the whole eggs. Mix in the flour and the cooled melted butter. Whisk the egg whites with the sugar and fold into the mixture. Cook at 180°C for 20 minutes.
Vanilla
apple compote
ingredients :
- 500 g Sicoly® sweetened apple purée
- 1 Vanilla pod
- 10 g NH pectin
- 90 g Granulated sugar
- 40 g Kirsch
process :
Bring the SICOLY® green apple puree to the boil and then add the pectin mixed with the sugar and boil for 1 minute. Add the Kirsch. Pour onto the pistachio sponge in the tartlet cases.
Apricot coulis
with agar agar
ingredients :
- 400 g Sicoly® sweetened apricot purée
- 100 g Granulated sugar
- 10 g NH pectin
- 2 Sprigs of rosemary
- 10g Agar agar
process :
Bring the SICOLY® apricot puree to the boil. Add the rosemary and allow to infuse. Sieve through a strainer and reheat with the sugar and agar agar between 2 and 3 minutes. Pour onto a sheet and leave to cool before cutting into shapes for plate decoration.
Silvered
blood peach
ingredients :
- 500 g Sicoly® blood peach quarters
- 50 g Olive oil
- 50 g Honey
process :
Thinly slice the SICOLY® "pêche de vigne" peach and arrange the slices in a tart ring or silicone mold the same size as the tart. Brush over with the oil and honey mixture. Place in a hot oven (220°C) until golden. Cool.