Basketball Concrete Court Cost

FOAM IVORY RASPBERRY TART HEART

This recipe comes from wonderful site www.mercotte.fr
I simply copy the recipe because it is so excellent!

For 12 mini foam (for gourmet coffee for example) or 8 individual foam:
Lime Cookies:
* 80 grams of soft butter * 130 grs

flour * 6 grams of baking powder
* 50 grams of sugar
* 25 grams of whipping cream *
a little lime zest

Sand diced butter with the flour, baking powder, zest and sugar for a fine meal and then add cream. Place the dough between 2 sheets of baking paper, spread it with a roller (3-4 mm thick) and keep cool for 2 hours. Itemize circles the diameter of the molds (the same diameter or slightly smaller because the biscuits will spread during cooking) and bake 15 minutes. approximately 145 ° C (color monitor, they must remain fair in the middle!). Cool and store in an airtight container.

Inserts raspberries:
* 150 to 200 grams of raspberries 10g sugar +
* 1 sheet of gelatin

Rehydrate the gelatin in cold water. Bring to a boil, covered raspberries few minutes, filter recovering pulp. Get 90 grams of pulp and add 10 grams of sugar.
Let dissolve the gelatin and drained well drained. Pour in the imprints (half-spheres diameter of 3 cm for mini-mini-tarts and mousse for foam) and lock in the freezer a few hours.

Ivory Lemon Mousse:
* 130 grams of white chocolate
* 2 sheets of gelatin
* 70 grams of milk
* 150 grams of whole cream
* a little lime zest

Melt chocolate in a bain-marie. Rehydrated gelatin.
Heat milk and add the softened gelatine and then produce an emulsion in 3 times with chocolate. Mount
the cream mixture and when the chocolate is at 35/40 ° C, add it to the cream. Then add the grated zest to the microplane, mix gently.
Fill 3 / 4 of the prints (half-spheres 5 cm in diameter for mini-muffins to mousses and foams). Turn out the inserts raspberries, put them in the center by pressing a bit. Smooth. Freeze everything.

To serve, unmold mousse over biscuits and let back the right temperature a few hours.
Decorate a pearl sugar for mini-foams, pearls and more and ground pistachios to the "big".



result
Visually beautiful, wonderful in taste!