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Tarte au Citron with Raspberries and Sorbet

Ingredients

This recipe makes portion(s).

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Required Sub Recipes

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Equipment Needed

PLATE
ICE CREAM SCOOP
JUG(for hot water for the ice cream scoop)
BLOW TOURCH
SQUEEZE BOOTLE(coulis)
SIEVE(icing sugar)

Allergens

Sub-recipe Allergens

Method

Dust the tart portion with icing sugar and lightly blow torch
On the plate do a curved line of dots with the coulis in the squeeze bottle
Place the tart on the plate
Top with raspberries mint and sorbet
Lightly dust one side of the plate with icing sugar(using a small fine sieve)
Ready to serve

Nutritional Information

Nutritional data per portion, view full nutrition table

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