Yuzu-raspberry tartlet
Recipe for 45 tartlets
Yuzu-raspberry
ganache
ingredients :
- 100 g Sicoly® sweetened raspberry purée
- 100 g Sicoly® yuzu juice 100%
- 6 g Gelatin leaves 200 bloom
- 200 g Cream
- 125 g White chocolate
process :
Soak gelatin leaves inside cold water. Melt white chocolate in a Bain-Marie. Heat SICOLY® purées at room temperature.
Heat cream and add gelatin. Pour over the chocolate and prepare the ganache. Add the purées mix and smoothen the preparation.
Pipe into strawberry tartlets bases.
Strawberry
chantilly
ingredients :
- 100 g Sicoly® sweetened strawberry purée
- 200 g Chantilly cream
process :
Prepare a chantilly with cream and sugar ( 7% in the final mix) and then fold in delicately SICOLY® strawberry purée.
Assembly &
finishes
Pipe inside strawberry tartlet bases the yuzu-raspberry ganache. With a plain tip, pipe the strawberry chantilly on top.
Decorate with cubes of dried strawberry and a half raspberry on top.