Raspberry Cassis Tartlets – Bruno Albouze

By Bruno Albouze

Ingredients

Instructions

1. Soak the gelatin (4 g) in cold water to soften, then drain and set aside.
2. Barely melt the white chocolate in a narrow container.
3. Bring the heavy cream with the vanilla to a boil, then turn off the heat, cover and let it infuse for about 15 minutes.
4. Reheat the cream and pour it over the white chocolate; mix well.
5. Add the softened gelatin and the chilled heavy cream, then refrigerate overnight.
6. For the marmalade, soak the gelatin (6 g) in cold water to soften, then drain.
7. Combine the sugar and pectin in a bowl.
8. Heat the cassis puree with the water in a small saucepan.
9. Add the sugar-pectin mix, bring to a boil and cook for 2 minutes.
10. Take off the heat, stir in the softened gelatin and lemon juice, let cool, then refrigerate overnight.
11. Freeze the freshly made tartlet shells.
12. Spread about a teaspoon of marmalade over each tartlet.
13. Whip the chilled ganache to medium peaks.
14. Pipe the whipped ganache onto the tartlets and top with raspberries and blueberries.
15. Finish with a little more marmalade and mint.

Summarized from Bruno Albouze's video. Watch it for the details.

More recipes with

LemonCreamHeavy creamAlmondBlueberryWhite chocolateRaspberry