Cherry and almond tartlet

Elaboración

• Sablée White tartlets

• 1.Cream the butter in the kitchen with a paddle together with the luster.
  2.Incorporate the solids and mix lightly.
  3.Finish with the egg until a homogeneous mixture is obtained.
  4.Reserve.
  5.Stretch to 2mm with a sheeter. FREEZE.

• Almond tart cream

• 1.Mix all the ingredients and emulsify perfectly.
  2.Use as needed.

• Light mousse

• 1.Hydrate the egg whites with the xanthan and albumen by blending with
  electric mixer.
  2.Put in a bowl to whip with a whisk and whip at medium speed.
  3.Bring the water + sucrose + lemon juice to 120ºC.
  4.Scald with the syrup the egg whites that will be well frothed.
  5.Whip until cooled to about 35ºC, perfect temperature to mix with the rest of the mousse ingredients.

• Cherry mousse

• 1.Put the cherry pulp in a saucepan. Bring to 40ºC. Add the locust bean gum and sugar in the form of rain.
  2. Bring to 75ºC, stirring constantly with a whisk. Remove from the heat.
  3.Add the hydrated gelatine and cool to 35 – 40ºC.
  4.Mix with the meringue and the semi whipped cream in an enveloping way and without leaving lumps.

• Mix the sucrose + pectin NH.
  2. Separately: In a bowl put the Frotz cherry puree + Frotz frozen cherries + inverted Frotz+ cherries.
  3. Bring to 40ºC to incorporate the sucrose and pectin Nh. Dissolve well.
  4. Bring to a boil. Remove from heat.
  5. Add the gelatin sheets and the almond essence. Dissolve well.
  6.Stretch in gastronorm to gel.
  7.Break the gelation and fill the desired molds, freeze.