Tart a la crème Tea Time
Inspirations :
With the constant overload of today’s world, I wanted to create something that would remind consumers to pause and enjoy the smaller things. Tea time allows people to treat themselves and disconnect in a luxury food experience with small sweet bites. I took the tart a la crème and elevated it to tea time level with a twist of flavours; because those who splurge on tea time are open to new ideas. I kept the traditional textures making sure not to lose the classic, but refined it by size, shape and feel.
Recipe
Ginger Diplomate
| ingredients | preparation |
|---|---|
|
Make a pastry cream with whole milk, butter, vanilla bean, ginger juice, egg yolks, sugar, and corn starch. |
Mango Passion Fruit Confit
| ingredients | preparation |
|---|---|
|
Heat the purees to 40°C and add the pectin. |
Mascarpone Chantilly
| ingredients | preparation |
|---|---|
|
Heat together the whole milk, sugar, and gelatine mass (x6). |
Pâte sucrée
| ingredients | preparation |
|---|---|
|
Travailler le beurre, le sucre glace, la pâte de vanille et le sel de mer dans le Robot Coupe. |
Poached mango
| ingredients | preparation |
|---|---|
|
Peel and cube mangos. |
