Travel Reference
In-Depth Information
279
Blueberry Tart with
Lavender Bavarian Cream
and Crème Fraiche
BAVARIAN CREAM
2 vanilla beans
BAVARIAN CREAM
Butterfly vanilla beans and scrape seeds out of center;
add to milk. In saucepan, boil milk, lavender, and va-
nilla. In mixing bowl, mix the sugar, cornstarch, and
yolks. Slowly pour hot milk onto the yolks, sugar, and
cornstarch, whisking all the while.
2 cups milk
4 lavender sprigs
¹/
³
cup sugar
1 tablespoon cornstarch
6 egg yolks
2 tablespoons butter
Return mixture to saucepan and continue to cook
on medium-low heat for 10 minutes, stirring with a
wooden spoon and constantly being sure to scrape all
parts of the bottom of the pan. Add butter and gelatin.
Stir in until incorporated. Strain and cool.
1½ sheets gelatin, rehydrated
in ice water for 10 minutes
¼ cup whipped cream
TART
8 ounces kataifi (see note below)
4 ounces clarified butter
When cool, whisk the mixture to soften, then fold in
whipped cream. Put into pastry bag and chill until
ready to assembly tarts.
½ cup powered sugar, plus more
for garnish
2 pints blueberries
½ cup crème fraiche
Mint sprigs for garnish
TART
In a mixing bowl, using your hands, mix the butter and
kataifi. On a baking sheet, form kataifi into 4-inch cir-
cles and sprinkle liberally with powered sugar. Bake in
preheated oven 10-12 minutes or until golden brown.
Allow to cool to room temperature before assembly.
Pipe the cream onto baked kataifi, ½-inch thick. Ar-
range blueberries on top. Sprinkle with remaining
powered sugar.
