Fennel Fond Meringue and Wood Sorrel Tart by Kathryn Gordon | Pastry Arts
Using Farm.One ingredients wood sorrel, fennel fonds and nepitella flowers, Pastry Chef Kathryn Gordon produces an incredibly flavorful meringue and tart.
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Cooking tools:
- Stand mixer
- Blender
- Immersion blender
- Candy thermometer
- Tart ring
- Cake turntable
- Piping bag
- Kitchen torch
- Kitchen scale
- Rolling pin
- Silicone baking mat
- Fine-mesh sieve
- Muddler
- Baking sheet
- Saucepan
- Mixing bowl
- Whisk
- Tongs
- Paring knife
- Oven
- Stove
- Freezer
- Refrigerator
- Plastic wrap
- Pan
- Plate
- Spoon
- Pastry brush
Ingredients
- 55 g confectioners’ sugar
- 115 g all-purpose flour
- 55 g almond flour
- 1 g fine sea salt
- 1 g baking powder
- 75 g unsalted butter
- 2 large eggs
- 3 g vanilla extract
- 360 g heavy cream
- 20 g wood sorrel stems, calyx and leaves (reserve flower petals for garnish)
- 4.8 g silver gelatin
- 180 g Felchlin Grand Cru Opus Blanc
- 6 egg yolks
- 50 g granulated sugar
- 10 g lemon juice
- 175 g water
- 15 g fennel fonds
- 1/2 vanilla bean
- 350 g granulated sugar
- 4 g powdered egg whites
- 180 g egg whites
- 1 1/2 g nepitella leaves (reserve flowers for plating garnish)
- 120 g granulated sugar
- 100 g water
- Reserved petals from wood sorrel and nepitella flowers
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