Lemon & beetroot ricotta
Pastry recipeFor 4 portions
-
Candied lemon granité
Ingredients
- Frozen fruit purée 100% : Lemon - 100g
- Water - 120g
- Sugar syrup: - 60g
- Gelatin - 2g
- Lemon semi-candied sticks - 120g
Add the liquefied gelatine and heat the water with it.
Mix in the remaining ingredients.
Pour into a bowl and freeze.
Scrape with a fork until granita.
In this step
Frozen fruit purées -
Chocolate sauce
Ingredients
- Milk - 120g
- Chocolate - 65g
- Fresh cream - 25g
- Butter - 25g
- Milk - 15g
Mix the 125g of milk with the chocolate and let reduce by half.
Add the cream, butter and the remaining milk.
-
Beetroot chips
Ingredients
- Frozen fruit purée 100% : Lemon - As required
- Sugar syrup: - 60g
- Water - 60g
- Maizena® - 8g
- Beetroot puree - 100g
Mix all ingredients.
Bring to a boil.
Allow to cool.
Smear in the desired shape, and dry at 70 ° C.
In this step
Frozen fruit purées -
Candied lemon cream
Ingredients
- Water - 80g
- Butter - 20g
- White chocolate - 20g
Mix the water with the semi-candied lemon.
Cook the lemon pieces.
Pour onto the white chocolate and mix finely.
Allow to cool to 37 ° C.
Mix with the butter.
-
Chocolate Crumble
Ingredients
- Flour - 85g
- Sugar - 62g
- Cocoa (powder) - 12,5g
- Butter - 62g
Mix all the ingredients to a fine crumble dough.
Bake in a preheated oven at 90 °C during 10-15 min.
Leave to cool.
-
Ricotta
Ingredients
- Ricotta - 200g
- Basil - QS
- Lemon semi-candied sticks - 5g
Mix all ingredients.
-
Assembly
Draw a line of chocolate sauce.
Lay some chocolate crumble along.
Scoop some ricotta along.
Put beetroot chips in.
Finish with the cream of candied lemon and granita.
