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Pastry Chef Tim Butler of Alto  New York, NY
Pastry Chef Tim Butler
Alto
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 StarChefs.com
June 2009
Yield: 10 Servings

INGREDIENTS

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

METHOD

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.

 

 

 
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