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White peach and lychee tart

A creation by %s

White peach and lychee tart

Lemon Dacquoise

  • Almond Powder - 150 g
  • Sugar 1 - 90 g
  • Flour T45 - 50 g
  • Egg White - 150 g
  • Sugar 2 - 180 g
  • Lemon Zest - 6 g
Whip egg white with sugar as a French meringue.
Step by step add sifted almond powder, flour and sugar, gently mix
Spread on a baking tray, cook at 180˚C about 18 minutes.
Total weight : 626g

White Peach Jelly

Heat up 40g of white peach purée with gelatin and sugar
Remove from the stove and add the rest of the ingredients.
Pour in flexipan and freeze.
Total weight : 524g

Litchi Jelly

Heat up 40g of litchi purée with gelatin and sugar
Remove from the stove and add the rest of the ingredients
Pour in flexipan and freeze.
Total weight : 625g

Verbena Chantilly

  • Cream - 480 g
  • Verbena Tea - 20 g
  • White Chocolate 34% - 175 g
  • Gelatin mixture - 35 g
Boil cream, infuse verbena tea for 20 minutes.
Sift and boil again. Add gelatin mixture
Pour it into white chocolate, mix with blender.
Keep in fridge overnight.
Total weight: 690g