Preview

Fruit flambé served on a breton shortbread and a white chocolate cream

TAPAS, Sweet

Buttery shortbread served with a yogurt and white chocolate cream and fruit flambé with dark rum.

Note

Keep shortbread dough already cut in a circle in the freezer to get a small book in case of surprise guests.

Ingredients

Recipe for 4 persons

For the sablé

3 Unit(s)

Egg yolk

120 Gr

Sugar

10 Ml

Baking powder

115 Gr

Butter

1 Pinch(es)

Salt

150 Gr

Flour

For the white chocolat cream

150 Ml

Milk

150 Ml

Cream 35%

4 Unit(s)

Egg yolk

30 Gr

Sugar

250 Gr

White chocolate

3 Leaf(ves)

Gelatin

For the famblé

250 Gr

Mix of frozen berries

60 Ml

Butter

60 Ml

Sugar

45 Ml

Amber rum

Preparation time: 30 min

Preheat your four at 350 °F

Preparation of the sablé

Using a mixer, foaming the egg yolks and sugar a few minutes. Successively add the sifted dry ingredients and butter. Roll the dough to about 1.25 cm in thickness between two sheets of sulfurized paper and freeze it at least 20 minutes. Cut the dough using stainless steel rings and Bake in oven at 350 F for 15 minutes or until the shortbread is golden. Leave temper and unmold.
Preparation of the white chocolate cream

In a bowl combine the sugar and the egg yolks and beat until light and fluffy. In a pot combine the milk and the cream and bring to a boil. Add the vanilla seeds and the pod. Pour this hot liquid over the egg yolks stirring constantly. Return to the stove and cook until thickened. Pour hot liquid over white chocolate and gelatin and stir to combine. Set aside to cool.
Preparation of the flamblé

Place butter to cover sugar in the cold pan and cook them over medium-high heat without mixing. Cook to melt the butter and sugar and cook to obtain a caramel. When your caramel is golden, add the fruit and mix them with caramel and cook. Once the caramel and fruit are boiling, add the alcohol and flambé.