- Medium effort
- Medium
- Summer
- Dessert
Product matching the recipe
Blackcurrant filling
Ingredients
- 250 g blackcurrant puree
- 7 g agar-agar (or gellan gum)
- 10 Piece HUG Dessert-Tartelettes Filigrano Butter Round 7 cm
Preparations
- Mix the blackcurrant puree with the agar agar (or gellan gum) and bring to the boil once.
- Allow the mixture to cool slightly, then divide between the tartelettes.
- Deep freeze the tartelettes briefly.
Almond paste
Ingredients
- 250 g almond paste
- 1 g salt
- 1 Piece lime zest
- 55 g sugar
- 50 g egg yolk
- 50 g egg white
- 50 g almonds, chopped
- 40 g amaretto liqueur
- 40 g flour
- 4 g baking powder
Preparations
- Mix the almond paste, salt and lime zest with the sugar and egg yolk until creamy.
- Crack open the egg whites.
- Alternately fold in the almonds, amaretto, sifted flour and baking powder with the whipped egg whites.
- Pour the mixture into the tartelettes on top of the jelly and sprinkle with blackcurrants.
- Bake in a fan oven at 160°C for about 15 to 20 minutes.
Serving suggestion
- Blackcurrants
Contact
Neumühlestrasse 4
6102 Malters
Schweiz
+41 41 499 75 75
food-service@hug-familie.ch
Find contact persons
6102 Malters
Schweiz
+41 41 499 75 75
food-service@hug-familie.ch
Find contact persons
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