It’s an Al a cart dessert platting. Has got a different components in to it, which made it a successful dessert. The square tart which was baked and filled with the sour cherry(boiron) compote, a cream Brulee disc on top, pour pistachio chiboust cream in to it. Once its set, drizzle some castor sugar and troche it on top of the chiboust cream. And the lemon sorbet with lemon zest quenelle on crumble.

Sweet paste

Flour-300gm

Butter-200gm

Eggs –1no.

Icing sugar-100 gm

Pistachio chiboust cream 

Egg yolk- 1no.

Flour-5gm

Milk-100gm

Cornflour-6gm

Castor sugar- 20gm

Vanilla essence-10ml

Vanilla pod- 1 pod

Pistachio paste- 15gms

Italian me- rang 

Egg white- 90gms

Water – 55gms

Sugar- 220gms

Sour cherry  compote

Sour cherry -100gm

Sugar -20gm

Red wine -10ml

 

Lemon sorbet with candied lemon zest

Water-100ml

liquid glucose-15ml

Sugar-20gms 

Candied lemon zest- 20gm

Lemon juice –50ml

Vanilla cream brulee

Milk- 20ml

Cream-80ml

Egg yolk-1no.

Vanilla pod-1 pod

Sugar- 15gms

Crumble

Butter-100gms

Sugar-150gms

Flour-150gms

Candied lemon zest

Sugar-100ml

Water -50ml

Lemon zest -50gm 

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