by HMF Corporate Chef Rudolf Elsener
Ingredients:
Filling 12 oz Heavy cream 4 oz Leonce Lemon Puree 3 oz Haco Swiss Crème Brulee Mix
Meringue Topping 3 Egg white or Hmf Ready Meringue Powder Mix Dry 7 oz Sugar, granulated 2 oz Water
Other ingredients 30 La Rose Noire Medium Rectangle Tart Shells 8 oz Bakbel Apricot Spray Glaze
Preparation:
Filling Place the heavy cream and Leonce puree in a pot and bring to a boil. Lower the heat and add the Haco Crème Brulee. Mix. Simmer for 3 minutes while constantly stirring with a wire whisk. Divide the filling between the La Rose Noire Tart Shells and chill for 2 hours.
Meringue Topping Place the egg whites in a bowl with the whip attachment. Place the sugar and water in a pot and place on medium heat. Stir until the sugar starts to boil. When the sugar reaches 235°F start to whip the whites on high speed. When the sugar reaches 240°F reduce the speed to medium low and add the hot sugar in a slow steady stream. Continue to whip on medium speed until the meringue reaches medium stiff peaks and cools slightly.
Assembling and Plate Presentation:
With piping bag fill tart shells with lemon-creme brulee, Let cool in refrigerator. Day of serving wip Meringue mix pipe decor, slightly torch. Garnish with blue berries or seasonal berries, add chocolate decor. Make Fruit Topping Paint Brush or Spoon Decor