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- Big effort
- Hard
- Spring, Autumn, Summer, Winter
- Dessert
Product matching the recipe
Bergamot-Curd
Ingredients
- 50 g bergamot purée
- 115 g butter (cold)
- 70 g sugar
- 220 g whole egg, pasteurised
- 1.5 Piece gelatine
- 10 Piece HUG Dessert-Tartelettes Filigrano Butter Round 5.3 cm
Preparations
- Soak the gelatine.
- Heat the sugar, bergamot purée and egg to boiling point, stirring until the cream begins to thicken.
- Leave the mixture to cool a little.
- Fold the gelatine into the cream whilst still warm.
- Pour the cream into a deep container and mix in the cold butter with a hand blender.
- Pass through a sieve and fill a pastry bag with the mixture.
Olive oil ganache
Ingredients
- 50 g olive oil, cold pressed
- 100 g white couverture chocolate 31%
- 50 g butter
- 70 g cream
Preparations
- Melt everything together, strain, pour into a dish and blast chill.
- If necessary, mix in a food processor or Thermomix until creamy.
- Fill a pastry bag with the mixture and refrigerate.
Meringues
Ingredients
- 75 g egg white, pasteurised
- 50 g sugar (1)
- 50 g sugar (2)
- 50 g sugar (3)
- 1 pinch salt
Preparations
- Beat the egg whites, salt and sugar (1) until frothy.
- Slowly add the sugar (2).
- Blend the sugar (3) into the egg whites.
- Fill a pastry bag with the mixture.
- Arrange the olive oil ganache (15 g) in the tartelette.
- Pour the bergamot curd (18 g) into the tartelette (up to the edge).
- Spread the meringue mixture (16 g) over the top of the tartelette.
Ideas for trimmings
- Flame before serving.
Contact
Neumühlestrasse 4
6102 Malters
Schweiz
+41 41 499 75 75
food-service@hug-familie.ch
Find contact persons
6102 Malters
Schweiz
+41 41 499 75 75
food-service@hug-familie.ch
Find contact persons
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