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ۼ 2012-06-24 ȸ 2106
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Calamansi Mousse Tartelettes With Candied Kumquats:

Calamansi Mousse Tartelettes With Candied Kumquats:

Makes four 3-inch tartelettes

3ġ ũ 4  
For the sable crust: κ ũƮ
1/2 stick (55 grams) unsalted butter, at room temperature 1/2 ,
2 tablespoons (25 grams) sugar     2̺ Ǭ                                                
1 egg yolk 븥 ϳ
3/4 cup (95 grams) all purpose flour а 3/4
Pinch of salt ұݾణ
1 tablespoon freshly chopped lemon balm Խ ż ( ) 1 ̺ Ǭ

For the Calamansi lime mousse: Į󸸽
3/4 cup (190 ml) calamansi juice (or lemon or lime juice) 3/4 Į󸸽 ֽ(Ǵ Ǵ ֽ)
1 cup (100gr) sugar 1
2 egg yolks 븥 2
2 tablespoons unsalted butter, at room temperature 2 ̺Ǭ ,
3/4 cup (190ml) heavy cream 3/4 ũ( ũ)
Prepare the crust :In a stand mixer fitted with the paddle attachment, whip the butter and sugar until light and creamy. Add the egg yolk and mix for a short minute. Add the flour, salt and chopped lemon balm and beat until the dough just starts to come together. Gather the dough into a ball, flatten it a little to a small disk and wrap it well in one plastic wrap. Refrigeratehour before using.
ũƮ غ:  ͼ⸦ ̿ ũ Ϳ ´. ª ð 븥ڸ ͽѴ. а, ұ, ׸ ְ а ܴ Ѵ. ׸ ְ ϰ ǰ ϳ Ѵ. ϱ Ѵ     


 


Preheat oven to 350F.
Roll the dough between two sheets of parchment paper or on a well floured board until 1/4-inch thick. Cut out four 4 inch rounds of pastry dough and fit them inside four 3 inch tartlet molds, patting the dough in with your fingertips if needed. Place a small piece of parchment paper inside the tart shells, fill with beans or pie weights and blind bake for 12-15 minutes. Let cool to room temperature and remove the shells from the rings.
350F Ѵ.
 
ΰ Ȳ ̿ ְų Ǵ well floured board 1/4 ġ β ɶ ձ۰ . 4ġ ũ ׶ ߶󳻰 43ġ ũ tartlet moldsȿ ִ´ ʿϸ հ ε帰.  tart shellsȿ Ȳ Ǵ  pie weights ä 12~15 ´. ¿ ѿ 츦 Ѵ. 
  
Prepare the curd:
In a heavy medium saucepan, stir together the Calamansi juice and sugar and bring to a simmer over medium heat until the sugar dissolves. In a small bowl, beat the egg yolks to break them up. Beat some of the Calamansi mixture into the egg yolks to temper. Scrape the mixture back into the saucepan and cook stirring constantly until it thickens up, about 5 minutes. Remove the curd from the heat, stir in the butter until it is completely incorporated. Let cool completely. If not using immediately, place a piece of plastic wrap over the top.
Whip the heavy cream to medium stiff peeks and gently fold it in the citrus curd in two additions or until no streaks of whipped cream remains.
Place the mousse into a piping bag fitted with a star tip and pipes rosettes of mousse inside the shells. You can also simply spoon the mousse inside the shells. Top with candied kumquat slices if desired and refrigerate.
߰ũ Į󸸽ֽ ְ Բ ߰ҷ δ. Բ Į󸸽 ȥչ 븥ڿ Բ ε. 񿡼 ȥչ ܾ ȥչ 5е ؼ ָ鼭 Ѵ. ̰ Ŀ带 ͸ ְ ϶ ش. ٸ. Ŀ带 ٷ ʴ ǰ ´.
ɸ ڷ̼ ִ piping bag( ϴ ) ȿ ä ִ´. Ǵ Ǭ Ͽ ü Ƽ ִ.
 

Candied kumquats: 
You can blanch the kumquats in boiling water for a minute before candying them but I forgot to one year at the restaurant and honestly did not see a difference in taste or time. If you think yours have been treated heavily with chemicals before packaging, I encourage to drop the kumquat slices in boiling water for a minute, drain them and proceed to the candy part.
ݱ ĵ( Ư ϰ ä ϰ ÷(Syrup) 丮ϴ ) ϱ  ģ.  ϱ ȭȮ ʹ ̰ ó 됬ٰ Ǹ ݱ 񵿾  ־ٰ ٽ ĵ۾ ϴ ͵ .    
1/2 cup (125ml) water  1/2
1 cup (100gr) sugar  1
1 pint fresh kumquats, washed, patted dry, and cut in 1/8 inch thin slices ż 1Ʈ ݱ ľ Ų 1/8ġ ũ .

In a heavy saucepan, combine the water and sugar and bring to a boil over high heat. Add the kumquats, being careful not to overcrowd your pan. Reduce the heat to a simmer and let the fruit become translucent, about 20-30 minutes. Remove the fruit with a slotted spoon and place it, separating the slices, on a piece of parchment paper or silpat. Use as desired.
ū ͽϿ µ δ. ݱ ְ, ȿ ġ ʰ Ͽ Ѵ. ߰ſ ҿ ߰ ҷ ̰ 20~30е Ѵ. Ǭ ̿Ͽ ġ Ȳ ÷´.  ϴµ ϸ ȴ.
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