CUSTARD • fresh cream 35% fat 180 g • whole milk 180 g • pasteurized egg yolks 70 g • sugar 35 g Weigh the ingredients. Boil the milk and cream in a suitable sized saucepan. Beat together the castor sugar and yolks to melt the lecithin. Pour the boiling milk and creammixture onto the yolks in 3-4 stages to prevent thermal shocks. Cook the mixture until it coagulates at 82-84°C then stir to maintain the structure. Cool rapidly. RASPBERRY GLAZE • neutral nappage 265 g • raspberry pulp 30 g • raspberry liquor 10 g Weight all the ingredients separately. Heat the neutral nappage, the raspberry pulp and the liquor in a saucepan of proper size. Sift into another container and cover with a cling film. Keep in the refrigerator for at least 12 hours. NEUTRAL COLD GLAZE • neutral nappage 450 g • water 50 g Heat the neutral nappage glaze and the water in a saucepan of a suitable size. Sift into another container and cover with a cling film. Keep in the refrigerator for at least 12 hours. Heat the glaze to 15-20°C before using. ASSEMBLY Put the 16 cm perforated square moulds onto a perforated baking tray provided with a perforated mat and then place about 200 g of streusel in each one. Wet the surface with water to facilitate fat cohesion. Bake in a preheated convection oven to 160°C for about 22 minutes. Seal once cooled. Using a pastry bag with a nozzle, pipe the Jivara cream onto the surface. FINISHING Using pastry bag, pipe the raspberry jelly into the raspberries. Bring the neutral glaze to the boil and spray the surface of the dessert by means of a compressor. DECORATION Decorate with raspberries and milk chocolate squares. STORING For this kind of tart it is recommended to keep the preparations ready for use and assemble them daily. RECOMMENDATIONS Put in a refrigerated display case at a positive temperature for no more than two days. 15
RkJQdWJsaXNoZXIy MTE3NTA0