honey drizzle has added a photo to the pool:
French tart dough:
Recipe from http://ift.tt/1vW2Re5...
Lemongrass infused creme patisserie:
1 1/2 cups whole milk
2 lemongrass stalks
1/2 cup sugar
4 egg yolks
3 tbs cornstarch
2 tbs unsalted butter
1. Slice lemongrass stalks into 2 inch long segments and bruise them to release their fragrance.
2. Heat lemongrass stalks and whole milk in a medium saucepan until it comes to a simmer. Cover and let steep for 30 min
3. In a medium bowl whisk together egg yolks, sugar, cornstarch until pale yellow.
4. Strain the lemongrass stalks out and rewarm the milk until it barely comes to a simmer
5. Gradually add 1/4 cupfuls of hot milk into the egg yolk mixture, whisking constantly.
6. Bring mixture back to the saucepan and heat over medium heat, whisking constantly to prevent eggs from scrambling. Bring mixture to a simmer and continue simmering for 1-2 min until it thickens.
7. Strain pastry cream into a clean bowl. Cover with a piece of cling film placed directly on it's surface and chill overnight
To assemble:
1/4 cup pistachios, toasted
2 ripe mangoes (but not overly ripe, the flesh should still be firm to touch)
1. Spread the pastry cream evenly on the tart base.
2 Finely chop pistachios.
3. Peel mangoes and remove their seeds, leaving the two cheeks. Slice the mango cheeks thinly lengthwise to yield strips of flesh. Working carefully, curl one strip of mango flesh around itself to form a 'flower bud'. Arrange more strips of mango around the 'bud' to form rosette about 2-3 inch in diameter. Carefully transfer the rosette on top of the pastry cream with a spatula. Continue with remaining mango strips to form rosettes to cover the surface of the tart.
4. Sprinkle pistachios over the mango rosettes and serve
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