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Tartelette with hibiscus ice cream, white chocolate and red fruit — image

Tartelette with hibiscus ice cream, white chocolate and red fruit

Fresh tartelette with white chocolate ganache, aromatic hibiscus ice cream and fresh red fruit. Sweet, creamy and tangy in one dessert.This recipe was created by Luca Carli.

Ingredients

200gEgg yolk
4Lemongrass
500mlCream 35%
300gSugar
1lMilk
50gHibiscus tea

200gGreek yogurt
200gWhite chocolate

200gFlour
30gAlmond flour
120gButter
30gEgg, beaten
80gIcing sugar

Prestige strawberries
Prestige blackberries
Prestige red currants
Icing sugar

Preparation

  1. Heat milk, cream, hibiscus tea and lemongrass together to 90°C.
  2. Do not boil.
  3. Cover and let the mixture infuse overnight.
  4. The next day, mix the egg yolks with the sugar.
  5. Strain the lemongrass-hibiscus mixture and combine with the egg mixture.
  6. Heat this to 80°C.
  7. Then churn into ice cream in an ice cream maker.

  1. Mix the white chocolate and Greek yogurt.
  2. Heat au bain-marie until the chocolate is completely melted.
  3. Let cool and put in a piping bag.

  1. Mix all ingredients into a cohesive dough.
  2. Let the dough rest in the refrigerator.
  3. Then roll out and line the tartelette molds.
  4. Bake at 180°C for about 12 minutes. Let cool.

  1. Pipe the white chocolate ganache into the tartelettes.
  2. Slice fresh red fruit.
  3. Arrange the red fruit in overlapping layers on the ganache.
  4. Add a nice quenelle of hibiscus ice cream on top.
  5. Sprinkle with powdered sugar.