Preview

Breton shortbread, tiramisu cream, vanilla citrus |

Sweet

On a Breton shortbread cookie, a generous scoop of mascarpone cream topped with vanilla-infused citrus segments and lime zest.

Note

Try and cut the citrus supremes as last minute as possible, as they tend to lose a lot of juice fast.

The white bits on the supremes will make the dish more bitter as well as play on the aesthetic side.

Ingredients

Recipe for 12 Tapas

Breton sablé

2 Unit(s)

Egg yolk

2 Unit(s)

Egg

160 Gr

Sugar

8 Gr

Baking powder

150 Gr

Slightly salted butter

200 Gr

Flour

Mascarpone cream

160 Gr

Mascarpone cheese

330 Ml

35% whipping cream

60 Gr

Sugar

1 Unit(s)

Egg yolk

Vanilla infused citrus

2 Unit(s)

Orange

2 Unit(s)

Pink grapefruit

1 Unit(s)

Lime zest(s)

1 Clove(s)

Madagascar vanilla

Breton shortbread, tiramisu cream, vanilla citrus |

Preparation time: 45 min

Preheat your four at 360 °F

Sablé Breton

Using a mixer, beat the egg yolks and whole eggs with the sugar until frothy, about a few minutes. Add the sifted dry ingredients, folding them in with a spatula. Finish by gently folding in the melted butter. Fill a pastry bag fitted with a plain tip, and set it aside in the refrigerator.

Take the rings, place them on a baking sheet lined with parchment paper. Fill the rings halfway, then place the baking sheet in the oven.

Baking time is about 15–20 minutes; make sure the cookies are nicely browned.

Remove the rings as soon as the cookies come out of the oven, let them cool for 5 minutes, then cut them in half horizontally.
Mascarpone cream

In a mixing bowl, with a whisk, mix the egg yolk and sugar until they whiten. Incorporate the mascarpone and the cream and whip until you get a firm final result. Place in a piping bag and keep refrigerated until use.
Vanilla infused citrus

With a paring knife, remove the peel all the way to the supremes of the citrus. Remove the supremes while making sure you have no white on the backs of them. Grate the vanilla bean and gently mix it into the bowl with the citrus supremes.
Plating

Make a nice ball of mascarpone cream on top of the sablé cookies. Gently deposit the supremes on either side of the cookie and sprinkle lime zest on top.

Try and cut the citrus supremes as last minute as possible, as they tend to lose a lot of juice fast.

The white bits on the supremes will make the dish more bitter as well as play on the aesthetic side.

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