Shortbread with red fruits and crème fraîche quenelle with caviar lime

Ingredients

  1. 40g unsalted Grand Fermage butter

    80 g flour

    40g sugar

    1 egg yolk

    60g water

    2 teaspoons sesame seeds

    4 tbsp. raspberry jam

    5 tbsp. 35% fat content crème fraîche

    1 soup spoon icing sugar

    2 caviar limes or finely grated zest of a lime

    Strawberries, raspberries, redcurrants

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Preparation

  1. Preheat the oven to 180°C.
  2. Prepare the sweet pastry using flour, butter, egg yolk, sugar and water. Knead and leave to rest in a cool place for around 2 hours.
  3. While it’s resting, prepare the lemon cream by mixing the crème fraîche with the icing sugar and the pulp of the caviar lime (or the zest of a lime) an set aside in the fridge.
  4. Remove the pastry from the fridge, roll it out and make 8 circles with a pastry cutter. Cut 2 smaller circles out of the middles of 4 of the circles, and cover with sesame seeds.
  5. Put the shortbread onto a baking tray and cook for 10 minutes.
  6. Remove the shortbread from the oven and leave to cool. Spread the raspberry jam onto the bottom pieces and place the shortbread with a hole on top, then add the lemon cream quenelle.
  7. Decorate with caviar lime pulp (or lime zest), strawberries, raspberries and redcurrants.

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