Tartlets with Amalfi lemon cream, vanilla meringue and summer berries
10 | 10 Edition Johann Lafer
Preparation
Heat the lemon juice, eggs, egg yolk, sugar and double cream to 80°C in a sauteuse pan, stirring continuously. Squeeze out and add the gelatine. Place the pan in ice water and stir the mixture until cold. Add to a piping bag and use to fill the tartlets.
Beat the egg white with a pinch of salt. Gradually mix in the sugar and vanilla essence and beat until stiff. Add the egg white to the tartlets and use a blowtorch to give it a golden-yellow finish. Place the berries between the meringue. Finally, dust with icing sugar.
Serves 4:
For the lemon cream:
- 4 small, square tartlets, pre-baked
- 150 ml juice of Amalfi lemons
- 4 eggs
- 2 egg yolks
- 150 g brown sugar
- 150 g double cream
- 4 sheets of gelatine, soaked in cold water
For the meringue:
- 100 g egg white
- 3 tbsp brown sugar
- 1 pinch of salt
- 1 pinch vanilla essence
- Icing sugar for dusting
- Summer berries
