Lemon, Lime and Basil Cream for Tartlets — ifiGOURMET
Recipe courtesy of : Léonce Blanc Light and refreshing, use this Lemon, Lime and Basil Cream recipe to fill summer tartlets. Top it off with decorative meringue drops. Ingredients Lemon, Lime and...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ifigourmet.com.
Ingredients
- 35 oz (1000g) Léonce Blanc Lime Purée
- 22 oz (650g) Léonce Blanc Lemon Purée
- 56.43 oz (1600g) Sugar
- 1350g Eggs (whole or pasteurized)
- 63 oz (1800g) Unsalted butter
- 1.7 oz (50g) Fresh basil
- 7 oz (200g) Egg whites
- 7 oz (200g) Granulated sugar
- 7 oz (200g) Icing sugar
- Greasing spray
- 14 oz (400g) Sugar
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