Biscuits (Granules) 100g Granola 50g Butter (Soft) 23g Mousseline Cream Vanilla Bean 1Pc Milk 222g Flour 14g Sugar 56g Starch 9g Egg Yolks 78g Butter 23g Fruit Agar Ball Fruit Puree 200g Lemon Zest 1g Sugar 47g Agar Powder (L) 7g Garnish Local Lemon Balm
We have become more frugal with food and have embraced utilising leftovers as potential ingredients to maintain our new-found food management behaviours for the long term. We are taking this opportunity to adopt less wasteful habits in life and at work, and cherish food as a resource, and in turn, do our part in tackling climate change.
Tart Base – Crumble biscuit with softened butter and sugar to make the tart shell. Reserve tart mixture in the fridge in your preferred lined mould.
Mousseline Cream – Warm milk (not boiling) with vanilla bean pod. Whisk the dry ingredients, sugar, flour and starch in a separate bowl. Add egg yolks till you form a thick paste. Add warm milk slowly to the egg mixture whilst whisking. Place back to the stove till pudding-like consistency. Remove from heat and add butter.
Fruit Agar Ball – Bring to a simmer fruit puree (blended fruit trimmings) with lemon zest, sugar and agar and place strained mixture into sphere mold trays. Cool in fridge till set.
Plating – Fill tart base with mousseline cream, randomly add fruit agar balls on top. Topped with picked lemon balm.