With citrus fruit, orange chips, clementine sorbet
Making the tart crusts
- 3 1/2 ounces sweet pie pastry (100 g)
Preparing the lemon filling and orange chips
Making the sorbet
- 1 pound 12 1/4 ounces clementines (800 g)
- 5 ounces sugar cubes (140 g)
- 1 3/4 ounces atomized glucose (50 g)
- 1/2 cup water (13 cl)
Assembly and presentation
- 1 orange
- 1 red grapefruit
- 1 lime
- 1 clementine
- candied citrus zests (SQ)
- 1 cup 30° Baumé syrup (25 cl)
- citrus thyme (SQ)
Instructions
Step 1: Making the tart crusts
Roll the sweet pie pastry out to a 1/10 inch (2 mm) thickness. Line tart molds 2 1/2 inches (6.5 cm) in diameter, and bake at 300°F (150°C). When the tart crusts are three-quarters done, remove from oven, and set aside.
Step 2: Preparing the lemon filling and orange chips
Strain the lemon juice through a chinois. Add eggs and confectioners’ sugar, followed by melted butter. Mix well and set aside.
Cut the orange into very thin slices. Poach in 30° Baumé syrup. Drain well on paper towels. Bake at 176°F (80°C) to dry the slices until they become brittle. Set aside in a dry place.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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