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Gourmet



A wine to be sipped and enjoyed slowly, perfect with petits fours and almond pastries, but also with long-aged cheeses.
 
Recipe of our Chef Luca Lodovici.

PEACH TARTELLETTA WITH LAVENDER-SCENTED LEMON CREME

Composition
puff pastry tartelletta
lavender and lemon mousse
syrupped peaches
glaze
peach sorbet
strawberry coulis

For the tartelletta
puff pastry
1 kg di flour
800 gr butter
400 gr icing sugar
6 eggs    

Knead together all the ingredients and let rest in refrigerator for 2 hours.
Roll out the dough 2 mm thick.
Form circles and put them in the tartelletta moulds.
Bake in a convection oven at 170ºC for 12 minutes.

For the lemon and lavender mousse:
for the lemon crème:
200 gr whole eggs
200 gr caster sugar
peel from 5 lemons
160 gr lemon juice
3 lavender flowers
200 gr warm butter

Mix together the eggs, sugar, lemon peel, and lavender.
Put into saucepan and cook on low heat, bringing the temperature to 82-83º C.
Filter, cool to 55º C. In a blender, whip together the mixture with the butter.
Keep cool for 24 hours before using.

For the lemon mousse:
300 gr lemon crème
50 gr lemon juice
100 gr Italian meringue
8 gr sheets gelatine
250 gr whipped cream

Mix together, following the classic procedure for making fruit mousse.

For the syrupped pears:
Cook the peeled pears in this mixture:
2 l water
200 gr sugar
orange peel

Vin Santo