Kumquat Juniper Citrus Tart with Juniper Chocolate Sorbet
by Ling
@ 23 Oct 2013
Ingredients
4 tart shells
Juniper Kumquat Compote
200g kumquat, peeled and sliced
25g sugar
2 juniper berries, crushed
½ lemon, juiced
Orange Curd
250ml milk
60g sugar
15g (each) corn flour and custard powder
125ml orange juice
½ orange, juiced and zest
12.5g butter
Juniper Chocolate Sorbet
480g sugar
90g cocoa powder
1ltr water, divided
Salt, to taste
100g dark chocolate
Vanilla extract, to taste
500ml heavy cream
225g glucose
12.5g stabiliser
10 juniper berries, crushed
Ingredients
For the juniper kumquat compote: Place all the ingredients into a saucepan and cook over low heat until kumquat have softened while stirring consistently. Remove saucepan from the heat and set aside the juniper kumquat compote to cool.
For the orange curd: Heat the milk in a saucepan to a boil. Set aside. Whisk the egg yolks, sugar, corn flour, custard powder in a mixing bowl until smooth. Add in the orange juice and orange zest. Pour the boiled milk into the whisked egg yolk mixture and whisk well. Return the saucepan on the stove and cook until orange curd has thickened. Add in the butter and whisk until mixture is smooth. Set aside.
For the juniper chocolate sorbet: Heat the sugar, cocoa powder, 375ml water and salt in a saucepan over medium heat to a boil, stirring consistently. Remove saucepan from the heat. Add in the dark chocolate and whisk until dark chocolate has melted. Add in the vanilla extract and the remaining amount of water. Whisk well. Chill the chocolate mixture in the refrigerator. Transfer the mixture into an ice cream machine and process with the manufacturer’s instructions.
Spoon the orange curd into the prepared tart shells and topped with the juniper kumquat compote. Place a tart onto each serving plate and serve with the orange curd and juniper chocolate sorbet.
Serves 4
