|  home | feedback | help          
Vita-Mix: Bar Boss, Vita-Prep 3, XL: 3 New Ways to Blend
Vita-Prep 3
 Vitamix XL
 The Quiet One
 BarBoss Advance
 request info
Pastry Chef Tim Butler of Alto  New York, NY
Pastry Chef Tim Butler
11 E. 53rd St.
New York, NY 10022
(212) 308-1099

Meyer Lemon “Torta”
Pastry Chef Tim Butler of Alto — New York, NY
Adapted by
June 2009
Yield: 10 Servings


Meyer Lemon 'Torta'Meyer Lemon Ricotta:
1.5 pounds Wisconsin ricotta
125 grams sugar
2 Meyer lemons, zested and juiced
3 leaves gelatin, bloomed
100 grams heavy cream

Breton Dough:
240 grams sugar
120 grams yolks
340 grams flour
8 grams salt
22 grams baking powder
240 grams butter

Limoncello Gelée
100 grams simple syrup
3 leaves gelatin, bloomed
250 grams limoncello
250 grams gin

Meyer Lemon Confit
10 Meyer lemons, zested and juiced
200 grams sugar

To Garnish
Micro sorrel
White chocolate shards
Maldon sea salt
Extra virgin olive oil


For the Meyer Lemon Ricotta:
Combine the ricotta, sugar, zest and juice in a Vita-Prep®. Purée until smooth. Bring the cream to a boil, remove from heat, and whisk in the gelatin. Whisk the cream into the ricotta mixture and reserve in the refrigerator until set, about 3 hours.

For the Breton Dough:
Whip together the sugar and yolks in a Kitchen Aid until ribbons form. Fold in flour, salt, and baking powder. Add butter while whipping on high. Weigh out into 1 kilogram pats and roll approximately ¼-inch thick. Bake between 2 sheet trays at 350˚ F for 8 minutes until golden. Cut immediately and reserve.

For the Limoncello Gelée:
Boil syrup, remove from heat, dissolve the gelatin, and whisk in the alcohols. Cool for 4 hours until set.

For the Meyer Lemon Confit:
Blanch the zest 3 times in boiling water. In a pot combine zest, juice, and sugar. Reduce by half. Purée zest and juice in Vita-Prep® while still hot. Reserve and chill.

To Assemble and Serve:
Plate Meyer Lemon Confit, Meyer Lemon Ricotta, Breton fingers, and Limoncello Gelée. Finish micro sorrel, white chocolate shards, Maldon salt, and olive oil.



  • Vita-Mix Website
  • Professional Blender Survey Results
  • Rising Stars Revue
  • Tools of the Trade

  •  Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy