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The French take on the classic braided sweet bread becomes both beautifully decorative and...
Lemon tart
Massimo Bottura shows Falstaff how he prepares his "Torta al Limone" - a recipe from the Italian region of Emilia-Romagna.
Creative Concept: Florence Wibowo
Duration of preparation: 90 minutes + 4 days
Completion time: 35 minutes
For the lemongrass gelato
| Ingredients (4 servings) | ||
|---|---|---|
| 220 | ml | Whole milk |
| 50 | g | Whipped cream |
| 3 | Lemongrass stalks | |
| 30 | g | Sugar |
| 20 | g | Dextrose |
| Lemon zest | ||
| 10 | drop(s) | Lemon oil - Villa Manodori |
For the tart base
| Ingredients (4 servings) | ||
|---|---|---|
| 40 | g | Butter, chilled, diced |
| 20 | g | Powdered sugar |
| 1 | Egg yolk | |
| 50 | g | Flour |
| 2 | g | Spices, ground - star anise, cinnamon, juniper, pepper, cardamom |
For the mint sauce
| Ingredients (4 servings) | ||
|---|---|---|
| 50 | g | Peppermint, plucked |
| 20 | ml | Water |
| 6 | g | Xylitol |
| 1/2 | g | Mint oil |
For the zabaglione
| Ingredients (4 servings) | ||
|---|---|---|
| 4 | Egg yolk | |
| 50 | g | Sugar |
| 80 | g | Lemon juice |
| 80 | g | Amalfi Limoncello |
For the lemon powder
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | Lemon | |
For the completion
| Ingredients (4 servings) | ||
|---|---|---|
| 4 | g | Candied lemon |
| 2 | g | Candied bergamot |
| 1 | g | Candied ginger |
| 1 | g | Lemon powder |
| 1 | g | Capers |
Preparation of lemongrass gelato:
- Heat all the ingredients to 85 °C while stirring, pour through a sieve and leave to mature overnight in the fridge.
- Freeze in an ice cream maker.
Preparation of the tart base:
- Crumble all the ingredients except the egg yolk evenly in the cutter. Finally, cut in the egg yolk and finish kneading the shortcrust pastry by hand. Wrap in foil and chill for at least 2 hours.
- Remove from the fridge, roll out evenly and cut out 10-cm circles. Work into 8 cm tart rings and bake at 160 °C for 8 minutes. Leave to cool and carefully remove from the molds.
Preparation of mint sauce:
- Blanch the mint leaves in boiling water for 10 seconds and rinse in ice water.
- Blend the blanched mint with the other ingredients for 2 minutes until smooth; the temperature should not rise above 35 °C!
Preparation of zabaglione:
- In a metal bowl, whisk the egg yolks and sugar over steam until the yolks begin to thicken. Whisk in the lemon juice and limoncello while continuing to beat. As soon as the mixture is nice and frothy and has a creamy texture, it is ready to serve.
Preparation of lemon powder:
- Cut the lemon into thin slices and dry in the oven with the door ajar on a baking tray lined with baking paper at 60 °C for 4 days.
- Process with a blender to a powder, sieve and keep well covered in a dry place.
Completion:
- Arrange the candied fruit and capers neatly. Arrange the gelato, zabaglione and mint sauce on the plates, sift the lemon powder over it, cover with an inverted tartelette base and break it with a firm blow using the back of a spoon. The end result should look like a crashed lemon tart.
Tip:
The Falstaff wine recommendation
Campari Group
Campari
The red cult drink with the bittersweet taste is one of the best-known herbal liqueurs in the world. Whether enjoyed as a cocktail or as an ingredient in desserts, you can taste the Italian flavor.
Joie de vivre.
camparigroup.it
Recipe from the Falstaff cookbook "The best recipes in Italy".
