Citron, Cassis, Framboise et Cointreau

Recipe by Ollivier CHRISTIEN
Head pastry chef at Vergers BOIRON

1 - Sweet dough

Flour

340 g

Butter

200 g

Icing sugar

140 g

Almond powder

40 g

Eggs

80 g

Salt

1 pinch

Vanilla

as much as needed

Mix the softened butter, icing sugar, salt, eggs, vanilla and almond powder. Once well mixed, add the sieved flour and fold in lightly. Store in the refrigerator. Roll out the dough then line the tart tins. Bake at 170°C for 10 minutes.

2 - Lemon succès (260 g / tart)

Almond powder

210 g

Icing sugar

210 g

Flour

20 g

Egg whites

420 g

Caster sugar

105 g

Boiron Semi-candied Lemon

55 g

Whisk the eggs with the sugar then add the semi-candied lemon. Sieve the powder almond, icing sugar, flour mixture before folding delicately into the whisked egg whites. Fill the blind baked tarts with succés using the n°6 piping bag. Bake at 175°C for 15 minutes.

3 - Cointreau® zabaglione (150 g / tart)

Egg yolks

140 g

Caster sugar

240 g

Whipped cream

240 g

Gelatine

1 sheet

Cointreau®

20 g

Cook the sugar at 121°C, pour it onto the egg yolks and beat until completely cooled. Add the Cointreau®, the melted gelatine, then the whipped cream. Store in a piping bag in the freezer until assembly.

4 - Recipe for the basic mix for Fruit ice creams

Milk

1600 g

Cream 35% fat in dry matter

370 g

Inverted sugar

160 g

Saccharose

640 g

Powdered milk 0% fat in dry matter

300 g

Ice cream stabiliser

15 g

Atomised glucose

115 g

Heat the milk, cream and inverted sugar at 45°C. Add the saccharose, atomised glucose, powdered milk and stabiliser mixture. Heat the mixture to 85°C. Blend and cool rapidly. Leave to mature for at least 3 hours in the refrigerator. Add the fruit puree to the basic mixture. Blend and churn in the sorbet machine.

5 - Ice creams

Raspberry ice cream

Basic ice cream mix

930 g

Boiron Raspberry Puree

570 g

Blackcurrant ice cream

Basic ice cream mix

1070 g

Boiron Blackcurrant Puree

430 g

Lemon ice cream

Basic ice cream mix

1070 g

Boiron Lemon Puree

330 g

Boiron Semi-candied Lemon

100 g

Pour each ice cream from the sorbet machine into a very cold frame measuring 1,5 cm tall. Put the ice cream in the freezer. Once set properly, cut out squares of 3 cm and freeze again. Fill the cooled tart bases with zabaglione (150 g / tart) then arrange cubes of ice cream as you like. Decorate and freeze.