Sugg

este

d ill

ustr

atio

n(s)

. Ser

ving

tip.

Rec

ipe

deve

lop

ed b

y O

livie

r Hou

ot. ©

Shu

tter

stoc

k

Lemon, lime and basil cream for tartlets

léonce blanc lemon and lime purées

Pouch1 kg

leo

nc

ebla

nc

-pr

o.c

om

In a saucepan, add the fruit purées, then the sugar and mix well.Add the eggs and the chopped basil.Blend for 5 minutes with the hand-blender.Heat over a low heat constantly whisking.Heat to 85°C for 2 minutes. Blend.Cool to 40°C then add the diced butter and blend with the hand blender. Sieve and pour into a container.Store at 4°C.

In the mixing bowl, WHISK the egg whites and 1/3 of the granulated sugar. WHISK in the remaining granulated sugar in 2 goes.When the meringue is stiff enough, fold in the sifted icing sugar with a spatula. On a baking sheet lined with greaseproof paper (sprayed with non-stick oil), and using a disposable piping bag with a plain narrow nozzle, PIPE thin meringue batons.Using a disposable piping bag with a plain no 8 nozzle, PIPE meringue drops. Bake at 90°C with the fan on slow for at least 90 minutes. Check that they are cooked. COOK for longer if required.When cool, REMOVE the meringues from the paper.

POUR the egg whites into the mixing bowl.SIFT the granulated sugar into a small saucepan.COVER with mineral or filtered water.Slowly bring to the boil, watching the temperature.When the sugar reaches 110°C, start whisking the egg whites.When the sugar reaches 118°C, REMOVE the saucepan from the heat. Slowly pour the sugar into the bowl down the side, without stopping the whisk. BEAT until cool.Using a disposable piping bag with a plain no 8 nozzle, PIPE meringue dots or using a disposable piping bag with a Saint Honoré nozzle, pipe meringue lines on the edges of the lemon and lime tartlets.

Before serving, fill the tartlets with the lime and lemon mixture.Decorate with meringue drops and batons.

Composition• Tart base • Meringue drops and batons• Lemon, lime and basil cream

IngredientsLéonce Blanc lime purée 1 kgLéonce Blanc lemon purée 650 gSugar 1 600 gwhole (or pasteurised) eggs 1 350 gUnsalted butter 1 800 gFresh basil 50 g

Meringue drops or batons(French meringue)

Egg whites 200 gGranulated sugar 200 gIcing sugar 200 gGreasing spray

Italian meringueEgg whites 200 gSugar 400 g