Ingrediënten
400 ml raspberry purée
50 g sugar
50 ml lime juice
5 g agar-agar
5 fresh raspberries
1 venne cress
1 g lemon zest
30 mini meringues
Gebruikte Debic-producten
Bereiding
Whip the Cheesecake in a planetary mixer until light and airy.
Add the raspberry purée.
Mix well and transfer to a piping bag.
Bring all ingredients to a boil and cook for 1 minute.
Pour into a suitable container and allow to set in the refrigerator.
Once set, blend until smooth to obtain a gel and transfer to a piping bag.
Fill a thin layer of the gel into the tartlet shells.
Montage
Fill the tartlet shells with the mixture and place them in the refrigerator to set further.
Afwerking
Finish the tartlets with a half raspberry, venne cress, raspberry gel, lemon zest and mini meringues.
