Cover the currant of Mount Gay® rum 55%
vol. and let to macerate.
2) VANILLA MELTING CREAM
Ingredients
1 000 g milk
2 vanilla pods
80 g brown sugar (or caster sugar)
80 g egg yolks
95 g cream powder
10 g vanilla extract (or vanilla liquid)
Step
Make a cream pâtissière and add 4 g of gelatin softened in cold
(or 2 sheets) and pour on 350 g of white chocolate.
3) MOUNT GAY® SMOOTH CREAM
Ingredients
500 g milk
1 vanilla pod
60 g egg yolks
50 g brown sugar (or caster sugar)
50 g cream powder
Step
Make a cream pâtissière and add 8 g of gelatin softened in cold (or
(soit 4 sheets) and pour on 300 g of white chocolate. Add 15/20 g
of Mount Gay® rum. Add the hot Italian meringue.
4) ITALIAN MERINGUE
Ingredients
No ingredients.
Step
Pour 180 g of sugar, cooked at 125°C, on 250 g of egg whites
(soft texture) and whisk the meringue gradually.
4) ASSEMBLY
Ingredients
No ingredients.
Step
Line the individual tart rings with the sweet crust pastry and
blind bake, then top with vanilla melting cream. Fill tart rings
(the same diameter as tart rings) with Mount Gay® smooth
cream. The currants should be visible. Add a little cream at the
bottom of the ring, a few currants, cover the top and return to
glaze. Place the desserts in the freezer. Glaze with neutral icing,
then unmould. Finally, put a circle of Mount Gay® smooth
cream on the garnished tart base.
