Peach and strawberry tartlet
– shortbread cookies,
– strawberry compote,
– peach mousse,
– velvet spray,
– whipped cream quenelle.
Material used
– Silikomart Oval shape mould 9 cavities in silicone
– Silikomart quenelle mold
Ingredients
Peach mousse
✔1 egg yolk
✔15g sugar
✔80g mixed peaches
✔60g liquid cream
✔2g gelatin
Strawberry compote
✔80g strawberry deserts
✔10g sugar
✔1g NH pectin
Cookies
✔70g Breton Sand
✔35g melted butter
Chantilly quenelle
✔50g 30%de MG liquid cream
✔50g mascarpone cheese
✔20g caster sugar
+ velvet spray
The recipe
For 5 tartlets
Chantilly quenelle
✔50g 30%fat single cream
✔50g mascarpone cheese
✔20g caster sugar
Whip the cream and mascarpone with an electric mixer. Gradually add the powdered sugar. Line silikomart silicone quenelle mold and place in freezer.
Peach mousse
✔1 egg yolk
✔15g sugar
✔80g mixed peaches
✔60g liquid cream
✔2g gelatin
In a bowl of cold water, place the gelatin leaf. In a bowl, pour the egg yolk and the 15g caster sugar. Mix well.
In a small saucepan, heat the 80g peeled and mixed yellow peaches. Pour over the previous mixture and stir. Return the mixture to the saucepan and, without ceasing to stir, continue cooking like a custard, without exceeding 82-83°C. Remove from heat and add the gelatine, wrung out and softened. Stir and set aside.
In a separate bowl, whip the 60g of chilled cream with an electric mixer. Pour over the previous mixture, whose temperature is below 30°C, and stir gently with a spatula.
Fill the silikomart tray with peach mousse and place in the freezer for at least 2-3 hours.
Cookies
✔70g Breton Sand
✔35g melted butter
In a salad bowl, crumble the Breton shortbread cookies. Add the melted butter. Mix, then fill the tray mold, packing well at the bottom and edges with the back of a spoon. Place in a cool place to allow the butter to harden.
Strawberry compote
✔80g strawberry deserts
✔10g sugar
✔1g NH pectin
Cut strawberries into very small cubes. In a saucepan, pour and heat the diced strawberries over low heat for a few minutes. In a small bowl, combine the powdered sugar and pectin. Increase the heat and pour this mixture over the strawberries, continuing to cook for 2 minutes, stirring constantly. Fill a piping bag with the compote and set aside.
Garnish tartlets with strawberry compote.
Retrieve the peach mousse from the freezer. Unmold and immediately apply the yellow and orange velvet sprays. Place on the tray.
Place the whipped cream quenelle on top. Decorate with a little edible gold leaf.
