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QimiQ
Benefits
Prevents moisture migration, pastry remains fresh and dry for longer
Fillings remain moist for longer
Longer presentation times without loss of quality
15
easy
Ingredients for 12 portions
1
Fresh sweet short crust pastry[Tante Fanny]
150
g
QimiQ Classic,
unchilled
10
g
Butter
30
g
Hard wheat semolina,
fine
300
ml
Milk
Salt
5
tbsp
Sugar
4
Egg(s)
1
Lime(s)
150
g
Almonds,
ground
Powdered sugar,
to dust
Jelly eggs
Method
1.
Preheat the oven to 200 °C (air circulation).
2.
Roll the pastry into a circle with approx 30 cm Ø. Place into the same sized greased cake tin and prick with a fork.
3.
Stir the semolina into 100 ml milk. Pour the remaining milk into a saucepan with a pinch of salt and bring to the boil. Reduce the heat and add the semolina mixture. Bring back to the boil for a few minutes, remove from the heat and allow to cool.
4.
Whisk QimiQ Classic smooth. Fold into the semolina mixture with 3 tbsp sugar, egg yolks, lemon zest and grated almonds.
5.
Whisk the egg white with a pinch of salt until stiff. Add the remaining 2 tbsp of sugar and continue to whisk for a few minutes. Fold into the semolina mixture and spread evenly over the pastry.
6.
Bake in the lower half of the pre-heated oven for approx. 45 minutes (turn the top heat off after 30 minutes).
7.
Dust with icing sugar and decorate with the jelly eggs.
