Sunday, September 27, 2020
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| Tiramisu with lavender cream |
Ingredients :
For 4 portions
- 150 ml of milk
- 90 g sugar
- Salt
- 2 tsp dried lavender flowers, (available online)
- 2 leaves gelatin, (white)
- 2 egg yolks, (cl. M)
- 100 g strawberries
- 100 g raspberries
- 1 tbsp icing sugar
- 3 El Marc de Champagne, (wine trade; substitute seamco)
- 4 Madeleines
- 150 ml whipped cream
- 1 egg white, cl. M)
Time :
Working time: 45 min.
plus cooling time at least 5 hours
Nutritional value :
- Per serving 400 kcal
- Carbohydrates: 45 g
- Protein: 8 g
- Fat: 17 g
Difficulty :
- Moderate
Preparation :
- Put the milk, 30 g sugar, 1 pinch of salt, and lavender in a saucepan bring to the boil and leave to rise for 20 minutes. Soak gelatin in cold water.
- Beat the egg yolks and 30 g sugar over the hot water bath creamy-thick. Pour lavender milk through a sieve to the egg yolk mixture and let it thicken in a hot water bath. Remove the bowl from the water bath and quench briefly in cold water. Express gelatin and dissolve in the still-hot milk. Allow the lavender mass to cool.
- Clean strawberries and cut them into small pieces. Add raspberries to the strawberries, mix in icing sugar, and Marc de Champagne. Put madeleines in 4 glasses and spread the berries on top.
- As soon as the lavender mass begins to become firm (may last up to 1 hour), whip stiffly and undercut. Pour the mixture into the jars and leave to cool for at least 4 hours.
- Just before serving, beat the egg whites and 1 pinch of salt half stiffly with the quills of the hand stirrer. Slowly sprinkle the remaining sugar, continuing to beat until the sugar is dissolved. Add the egg whites to the lavender cream and lighten briefly with the cream-brélée burner. Serve tiramisu immediately.