Caperese

Recipe for 120 tartlets


sicoly recipe Caperese
Sicoly chef recipe idea Jean-Sébastien CLAPIE

Recipe idea


Trunk Hotel tokyo​

Ingredients

Sicoly


Sweetened strawberry purée

Biscuit

short-bread style


ingredients :

  • 265 g Butter
  • 165 g Icing sugar
  • 90 g Eggs
  • 55 g Almond powder
  • 2 g Salt
  • 440 g Flour
  • 10 g Basil

process :

In a mixer, using the leaf, mix eggs, sugar, salt and basil till creamy colour. Add almond powder and flour and mix until smooth. Allow to rest for approximately 2 hours in the fridge.
Spread with a pastry sheeter at 3mm-thick. Cut out squares of 3x3 cm. Bake at 155°C until golden brown.

Strawberry-tomato

mousse


ingredients :

  • 300 g Tomato purée
  • 300 g Sicoly® strawberry compotée
  • 20 g Lemon juice
  • 100 g Sugar
  • 20 g Gelatine
  • 450 g Whipped cream

process :

Heat a small quantity of tomato purée and add gelatin. Allow to cool down and add the rest of tomato purée, sugar, SICOLY® strawberry purée and lemon juice.
When mixture reaches 30°C, gently mix with whipped cream and pipe into Silikomart® SF105 moulds.

Assembly &

finishes


Unmould the strawberry and tomato entremets and dip them inside a neutral red glazing. Place them on top of the basil biscuits.
Decorate with a strawberry and chervil.