900g
Butter
600g
Icing sugar
180g
Ground almonds
354g
Eggs
1500g
Flour
8g
Salt
3 542g
Total weight
Mix the butter, eggs and icing sugar and add all the dry ingredients. Knead without firming the dough.
350g
PONTHIER bergamot purée
150g
PONTHIER lemon purée
10
Eggs
160g
Sugar
20g
Cocoa butter
400g
White chocolate
10g
Black tea leaves
11g
Gelatine
1601g
Total weight
In a bain marie, heat the eggs, sugar, PONTHIER fruit purées and black tea leaves to 80°C. Add the softened gelatine and the white chocolate. Leave to cool. Add the cocoa butter. Pass through a chinois and blend. Pour into a flexipan mould.
1000g
Plain coating
200g
PONTHIER bergamot purée
1200g
Total weight
Combine the plain coating with the PONTHIER bergamot purée. Warm and blend.
On a sweet pastry base, place the disk of bergamot and lemon cream. Ice with the bergamot icing.
