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In de keuken van de Franse patissier Anne-Sophie Rischard prijkt een aanrechtblad gemaakt van Neolith Blanco Carrara BC02. Ze laat zien hoe je hierop een Lemon Meringue taart maakt.

Rischard is auteur van twee kookboeken en winnaar van Le Meilleur Pâtissier 2014. Daarnaast is zij oprichtster van de blog Fashion Cooking.

Zij koos voor Neolith, omdat ze het materiaal zowel stijlvol als praktisch geschikt vond. Het aanrechtblad voldoet aan alle technische specificaties die belangrijk zijn voor professioneel banketbakken, aldus Rischard.

Essentieel was dat het gekozen oppervlak relatief neutraal van kleur was, want de volle aandacht moet naar de gerechten gaan. Voor de keuken werden drie platen van 3200 mm x 1500 mm x 12 mm gebruikt.

Zij heeft ook het recept voor de meringue taart vrijgegeven.

Anne-Sophie’s Lemon Meringue Pie

Ingredients

Sweet dough

  • 100g butter at room temperature
  • 250g of flour
  • 150g of sugar
  • 1 egg
  • 1 pinch of salt

 

Lemon curd

  • 4 eggs
  • 200g of sugar
  • the zest of a lemon
  • 18 cl of lime juice (the juice of about 3 lemons)
  • 100g of butter
  • 3 sheets of gelatin

 

Meringue

  • 100g of egg white
  • 100g of sugar
  • 100g icing sugar

 


Instructions

Prepare the sweet dough:

  1. Put the butter in a salad bowl. Add the sugar, the flour and the salt and sand all while rubbing the ingredients between your fingers. Pour the beaten egg and mix by hand until a smooth paste is obtained. Form a ball, cover it with cling film and let it rest for 1 hour in the refrigerator.
  2. Go for the dough pie mold. Using a rolling pin, roll down the sweet pastry about 3mm thick onto a smooth, lightly floured surface. Wrap it around the roll, then unroll it in the pie plate of the shape of your choice, leaving it well over. Press the edges with your fingers along the sides of the mold and cut off the excess with a thin knife. Stitch the edges and bottom of the pie with a fork and let rest for 30 minutes in the refrigerator

Cook the pastry:

  1. Preheat oven to 180 °. Place a sheet of baking paper on the bottom of the pie and remove from shots or, if not available, dry beans, grains of rice or coarse salt. Bake for 15 minutes. When the edges of the dough begin to color, remove the baking paper and weights, then put in the oven 5 minutes to lightly brown the bottom of the pie. Let cool 10 minutes before filling.

Prepare the lemon curd:

1.     Prepare a bain-marie, boil water in a saucepan and place on a large bowl made of glass or stainless steel large enough not to come in contact with the water. In this bowl, mix the sugar, eggs and lemon juice. Whip constantly over medium heat. When the mixture begins to thicken (it may take a little while), add the butter cut in pieces. Whisk constantly until each piece of butter is melted before adding another butter until all the butter is gone. 2.     Add lemon zest and gelatin (softened in cold water and then wrung out) and mix until completely dissolved. Pour this cream with lime on the bottom of biscuit pie and let take at least 3 hours (ideally one night) in the refrigerator.

Prepare the meringue:

1.     Mix the whites and sugar in a saucepan and heat over low heat without beating until the mixture reaches 50 °. Pour into the bowl of a food processor and whisk the whites until they are firm, white and shiny, and the food bowl has cooled down. 2.     Transfer the whites to a pouch with a smooth socket and arrange small, even piles over the entire surface of the lemon pie.

Note

For a perfect presentation, pass the meringue by the torch until it is golden brown. And complete the decor by sprinkling some daisies in sugar paste on your pie!

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