Didess Lemon tart à la minute

Name: Didess Lemon tart à la minute
Ingredients: 40 g vanilla vodka; 20 g sugar or glucose; 200 g passion fruit purée; 6 g New Tex emulbinder; 140 g Sugar; 20 g New Tex creamy gel; 270 g kalamansi purée; 200 g Mascarpone; 50 g White chocolate; Pain Turc cookies; dessert espuma Italian meringue; Lime zest

A recipe from Food Revolution by Didess with the ready-to-serve Dessert Espuma Meringue Italienne.

Desserts from a siphon? This dessert espuma is almost ready to serve. In no time, conjure up a Meringue Italienne on the table.

Ingredients

40gvanilla vodka

20gsugar or glucose

200gpassion fruit purée

6gNew Tex emulbinder

140gSugar

20gNew Tex creamy gel

270gkalamansi purée

200gMascarpone

50gWhite chocolate

Pain Turc cookies

dessert espuma Italian meringue

Lime zest

Preparation

Mix the vodka, sugar, and passion fruit purée together. You can use glucose instead of sugar if desired, as it dissolves very well and is slightly sweeter than sugar.
Heat the mixture to 37°C.
Add the emulbinder and mix until a nice coulis forms.
Put the mixture in a piping bag.

First mix the sugar with the creamy gel.
Then add the kalamansi purée.
Heat the mixture to 60°C so the sugar dissolves well and a nice emulsion forms.
Add the mascarpone to the kalamansi mixture when the temperature is around 40°C to 50°C and mix until a smooth cream forms.
Optionally, add the white chocolate.