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Tartlet with white chocolate

mousse & blueberries | white
chocolate ice-cream

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Tel.: +40724522262

8 tartlets (⌀12cm)

Pastry

Ingredients:

120g butter (roomtemperature)

2g salt
75g powder sugar
25g almonds
1 egg
200g our

Preparation:

• Grind almonds with 25g powder sugar.

• Knead all the ingredients fast to a smooth dough.
• Wrap it in foil and let it rest for at least two hours in the fridge.
• Roll it out (2,5mm) and arrange it in the tartlet shapes.
• Bake the tartlets at 150ºC in the preheated oven until browned.
• Set aside until cool.

Mousse

Ingredients:

250g white chocolate

560ml cream
5g gelatine
1 egg
1 egg yolk
30ml Grand Marnier
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 Preparation:

• Melt the chocolate on a bain marie and whip the cream.

• Put the gelatine for 10 minutes in cold water.
• Add gelatine and alcohol into a pot and warm it. Stir until the gelatine is dissolved.
• Add eggs into a mixing bowl. Place the bowl on a bain marie and whip with a whisk until the eggs are
creamy and uffy.
• Stir in gelatine and Grand Marnier.
• Stir in chocolate.
• Fold in the cream.
• Arrange the mousse in the cold pastries and set aside in the fridge.

Finish tartlet

Ingredients:

200g blueberries

Preparation:

• Arrange the blueberries on the mousse.

Ice-cream

Ingredients:

4 egg yolk
115g sugar
500ml milk
185g white chocolate

Preparation:

• Melt the chocolate.

• Whip egg yolk with sugar until creamy.
• Bring milk to the boil and pour it into the egg-sugar composition.
• Put everything back into the pot and heat it until thicker, while you are stirring.
• Strain it and stir in the chocolate.
• Freeze it.
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