White chocolate bavarois on shortcrust pastry with lemon custard, raspberry compote and jelly

Name: White chocolate bavarois on shortcrust pastry with lemon custard, raspberry compote and jelly
Ingredients: 250 gr. - Milk; 60 gr. - Sugar; 20 gr. - Basil flavoured extra virgin olive oil; 20 gr. - Potato starch; 20 gr. - Sorrento lemon juice; Q.s. - Grated zest of one lemon; 250 gr. - Raspberry pulp; 110 gr. - Granulated sugar; 20 gr. - Glucose; 4 gr. - Pectin nh; Q.s. - Juice of half a lemon; 150 gr. - Weak (00/cake) flour; 50 gr. - Eggs; 70 gr. - Olitalia Monocultivar Frantoio Extra virgin olive oil; 100 gr. - Sugar; 93 gr. - Whole milk; 18 gr. - Sugar; 38 gr. - Egg yolks; 3,5 gr. - Gelatine; 93 gr. - White chocolate; 150 gr. - Fresh cream; 100 gr. - Olitalia Monocultivar Frantoio Extra virgin olive oil; 50 gr. - Water; 50 gr. - Icing sugar; 3 gr. - Gelatine; 6 gr. - Maldon sea salt

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by Andrea Brusa - Congusto Gourmet Institute | Enter the site and find out all the recipes

Keywords

White chocolate bavarois on shortcrust pastry with lemon custard
raspberry compote and jelly
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