Jardin de Lune
Recipe
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Short crust pastry
ingredients | preparation |
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Mix together |
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Add |
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Then |
Leave to chill. |
Creamy Alunga™
ingredients | preparation |
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Boil |
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Blanch |
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Make a light custard sauce at 85°C, sieve through a fine strainer and pour onto |
Leave to set for 12h at 4°C. |
Stewed raspberries & pepper
ingredients | preparation |
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Chauffer à 40°C |
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Add |
Cook at 100°C . |
Fruit paste with peppers and raspberries
ingredients | preparation |
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Heat at 40°C |
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Add the mixture |
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Add in gradually, 1/3 at a time |
Cook at 70°Brix. |
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Remover from heat and add |
Pour into the Flexipan 5 mm thick. |
Mini meringues à la française
ingredients | preparation |
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Beat |
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Add and stiffen with |
Arrange the meringues onto the Silpat using a fluted piping bag and cook at 90°C for 5 hours. |
Sponge cake
ingredients | preparation |
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Set aside for 12h at 4°C. |
Candied peppers
ingredients | preparation |
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Cut the peppers into 0.5 cm strips. |
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Make a syrup with |
Leave to candy for 72 hours. |