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Small wonder: The nasturtiums! Lemon Curd

A resemblance to the soft buttons but (extra soft) and more!


6 egg whites 50g caster sugar 115g
almond powder 35g cocoa

1tbs
flour 150g icing sugar

Chocolate spread Chocolate



I mix the flour, icing sugar and cocoa.
I whip the egg whites and sugar until meringue.
I incorporate the powder mixture into the meringue gently with a spatula.
I fill my pocket socket preparation and shape of small shells on a baking sheet. I sprinkled
icing sugar, and bake 10 to 15 minutes depending on hull size. Oven at 175 ° C.

When they are cooked, I glue the shells in pairs with the spread.

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for tea!

... to change the chocolate crepes on a rainy Sunday ...

For a beautiful jar of Lemon Curd:

150g sugar

150 ml of lemon juice or Pulco

2 eggs 2 tablespoons shaved

cornstarch

I whip the eggs, cornstarch and sugar thoroughly.

I add lemon juice, mixing well.

I heat this sweet mixture in a saucepan for 5 minutes until thickened.

I keep in the fridge covered with clingfilm.

without moderation on beautiful pancakes ...

This preparation can also be used to garnish a lemon meringue pie!

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A tuna tartare! Apricot & Chocolate Tart

For tartar, it is certain that the tuna will be extra costs ...

4 servings or 4 small circles:

2 slices of fresh raw tuna and a tomato


1 carrot 1 red onion 2 avocados

Juice of 1 lemon 1 grapefruit


I cut the tuna into small pieces. I put it in a bowl and sprinkle with lemon juice, salt & pepper. I mix well and close the bowl with plastic wrap. I reserve the fridge.

Meanwhile, I cut all vegetables into small dice.

To the mixture, each dose portion of vegetables according to their tastes (to me, the lawyer is in greater quantity).

At serving time, I mix tuna marinated vegetables, then I set them up on the plates using a stainless steel circle.

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!

Sweet pastry: 200g flour

100g butter 1 egg

1 pinch of salt icing sugar

3cs

apricot puree: 250g dried apricots

75ml water

chocolate ganache

: 300g dark chocolate

good

200g butter 4 eggs

50g sugar

For the dough, I mix all ingredients in processor.

I place the dough in the fridge for 1 hour.

Meanwhile, I prepare the apricot puree. I

cup dried apricots into pieces and cook for 10-15mins in the pan with water.

Finally, a passage in the blender to mix everything.

For the chocolate layer, I melt the butter and chocolate.

I mix eggs and sugar until light.

I then mixed the 2 devices.

I leave the dough from the refrigerator, and slack lining a dish.

I cook 15 minutes blank at 180 ° C.

I then deposited a layer of apricot puree and the chocolate layer.

I finish by cooking: 10 minutes in oven at 180 ° C.

The flavors show best when eaten cold!

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