LEMON OLIVE YOGURT MOUSSE TART BY JASON MORALE
INGREDIENTS
FOR YOGURT MOUSSE
- 1 1/2 cup heavy cream
- 1 cup yogurt
- 3/4 cup sugar
- 3 gelatin sheets
- 3 tbs lemon juice
- To taste vanilla
FOR BLACK OLIVE TUILE CRISP
- 5 tbs black olive tapenade
- 2 egg whites
- 3 tbs A.P. flour
- 3/4 cup unsalted butter
- 4 tbs glucose syrup
FOR LEMON POLENTA CAKE
- 1/2 cup marzipan
- 1 cup sugar
- 1 cup butter
- 3 eggs
- 3/4 cup cornmeal
- 1 1/2 tsp cake flour
- 1 1/2 tbsp lemon zest
FOR LEMON CURD
- 4 eggs yolks
- 1/4 cup sugar
- 2 tsp grated lemon zest
- 1/4 cup lemon juice (about 1-2 lemons)
- 3 tbsp salted butter
- 4 gelatin sheets
STEP BY STEP INSTRUCTIONS
For Yogurt Mousse
Step 1
Warm lemon juice & ¼ yogurt.
Step 2
Add melted Gelatin.
Step 3
Combine Everything.
For Black Olive tuile crisp
Step 1
Puree Olives.
Step 2
Add and mix till smooth egg whites.
Step 3
Add soft room temp butter and Glucose.
Step 4
Add four, scrap sides of blow mix till smooth and Even.
Step 5
Spread on silicon mat with spatula.
Step 6
Bake at 170ºC.
Step 7
Cut and shape while still warm.
For Lemon Polenta Cake
Step 1
Cut Marzipan & cold Butter into small cubes.
Step 2
Mix sugar, butter & marzipan till even and smooth.
Step 3
Slowly on 2nd speed in the mixer add you eggs to mix (note if you add eggs to fast will cause lumps).
Step 4
Scrape bowl and add dry ingredients mix till even with no lumps.
Step 5
Refrigerate batter till needed.
Step 6
Bake at 345º F.
For Lemon curd
Step 1
Put the lemon zest and juice, the sugar and the butter into a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted. Add bloomed gelatin and mix till completely dissolved.
Step 2
Lightly whisk the eggs and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.
Step 3
Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled Keep in the fridge until ready to use.
CHEF JASON MORALE
This chef based in Miami, knows the world of pastry like the back of his hand. He has worked as Executive pastry chef in numerous Resort and Hotel Groups, as Ritz-Carlton or Four Seasons.
Now, he is the Executive Pastry Chef of The Bazaar by Jose Andres at SLS, one of the most trendy restaurants in the city of Miami.
Cakes, desserts, bread, brunches… he is always continuing advancement and knowledge in pastry arts and his creations are deliciously cared for.
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