Recipe Apple, pecan and wild pepper tartlet with fior di latte sour taste ice cream and a raspberry coulis

To prepare this dish

Ingredient list

Apple, pecan and wild pepper tartlet

650 g Golden apples
SQ icing sugar
SQ wild Madagascan pepper
25 g Elle & Vire all Purpose butter 82% fat
90 g sugar
70 g Elle & Vire all Purpose butter 82% fat
50 g eggs
100 g Cooking cream sour taste
140 g T55 flour
3,75 g baking powder
50 g shelled pecan nuts, crumbled
0,5 g fine salt

Fior di latte sour taste ice cream

320 g whole milk
30 g skimmed milk powder
180 g Cooking cream sour taste
80 g sugar
40 g dextrose
2,5 g Neutro

Raspberry coulis

250 g frozen raspberry pulp
75 g sugar
10 g lemon juice
1,25 g HM pectin powder

Assembly

4 apple, pecan and wild pepper tartlets
200 g fior di latte sour taste ice cream
40 g raspberries
20 g shelled pecan nuts, caramelised
60 g raspberry coulis

Elle & Vire products used

Elle & Vire all Purpose butter 82% fat

Cooking cream sour taste

The recipe,
step by step

1. 1

   Apple, pecan and wild pepper tartlet

   • Cut 2/3 of the apples into thin slices.
   • Spread them onto a baking tray, dust with icing sugar and pepper, and bake at 130°C combined with 50% steam for 5 minutes.
   • Peel and dice the remaining apples, put them in a baking tin with some sugar and the butter.
   • Bake in the oven at 180°C for 15 minutes to slowly dry them out.
   • Cream the second amount of butter with the sugar, add the eggs and the cream, and finally the flour mixed with the baking powder, nuts and salt.
   • Add the cooked diced apples to the mixture.
   • Fill the moulds with 60 g of mixture each and decorate, making a flower with the sliced apples.
   • Bake at 160°C for around 20 minutes.
2. 2

   Fior di latte sour taste ice cream

   • Combine all the ingredients in a saucepan, bring to 85°C over a medium heat and pasteurise for 5 minutes.
   • For the mixture into a jug and thoroughly emulsify with a stick blender.
   • For into the Pacojet® cup, filling it up to the mark, and place in a blast chiller at -18°C.
   • Keep at a temperature of - 18°C until serving.
   • If necessary, "pacotise®" the portions you need.
3. 3

   Raspberry coulis

   • Combine the pulp with the sugar and the pectin, bring to 85°C and add the lemon juice.
4. 4

   Assembly

   • Serve the apple tartlet warm, with the ice cream and coulis.

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A few words about the author…

Walter Zanoni