Inhaltsstoffe
| 1/2 Block Gelatine |
| 100 g hochwertige weiße Schokolade |
| 45 g Johannisbeerpüree (entkernt und geschält) |
| 5 ml Zitronensaft |
| 100 ml Schlagsahne |
| 125 g Mehl |
| 25 g Mandelmehl |
| 50 g Puderzucker |
| 75 g kalte Butter |
| 1 TL Lakrids by Johan Bülow rohes Lakritzpulver |
| 1 Prise Salz |
| 1 ½ Eier |
| 50 g gemahlene Mandeln |
| 50 g Zucker |
| 50 g weiche Butter |
| 1/2 TL rohes Lakritzpulver |
| 1 Prise Salz |
Anweisungen
Butter-soft, juicy liquorice tart, topped with sweet, wonderfully creamy redcurrant mousse, tart redcurrants, edible flowers and BÆRRIES RED CURRANT.
Number of servings: 6-8 pers.
Redcurrant mousse:
• 1/2 block of gelatine • 100 g quality white chocolate • 45 g redcurrant purée (with seeds and skin removed) • 5 ml lemon juice • 100 ml double cream
Soak the gelatine in cold water. Melt the chocolate in a bowl over a pan of hot water and then remove the pan from the heat. Bring the redcurrant purée and lemon juice to the boil in a small pan and remove the pan from the heat. Squeeze the water out of the gelatine and stir it into the redcurrant purée. Pour the purée over the chocolate, while stirring in the centre of the bowl with a rubber spatula. Continue stirring until a smooth mix is achieved. Whisk the cream until it forms a light foam. First fold a little of the creamy mixture into chocolate, before carefully folding in the rest. Distribute the redcurrant mousse into different silicone moulds and leave in the freezer overnight.
Liquorice shortcrust pastry:
• 125 g flour • 25 g almond flour • 50 g icing sugar • 75 g cold butter • 1 tsp LAKRIDS BY BÜLOW raw liquorice powder • 1 pinch of salt • 1/2 egg
Place the flour, ground almonds, icing sugar, butter, liquorice powder and salt in a food processor and quickly blend everything together. Bind the dough with the egg. Roll out the dough between two sheets of baking paper and let it rest in the fridge for at least 1 hour. Line a flan tin (18.5 cm in diameter) with the pastry and bake for approx. 10 minutes at 175 degrees C. Prepare the frangipani while you wait.
Liquorice frangipani:
• 50 g ground almonds • 50 g sugar • 50 g soft butter • 1/2 tsp raw liquorice powder • 1 pinch of salt • 1 egg
Place the ground almonds, sugar, butter, raw liquorice powder and salt in a bowl and whisk until light and fluffy. Whisk in the egg. Spread the frangipani across the warm flan tin, and bake for a further approx. 15 minutes at 175 degrees C, until golden brown. Leave to cool completely.
Assembly and decoration:
• BÆRRIES RED CURRANT • fresh redcurrant berries • edible flowers, e.g. forget-me-nots, ice begonias
Arrange the frozen redcurrant mousses around the tart. Cover the rest of the surface with BÆRRIES RED CURRANT, fresh redcurrants and flower petals.
Tip:
The tart tastes best straight from the oven, but the redcurrant mousse can be made a couple of days in advance.