Meyer Lemon Tarts, Chocolate Crème Chiboust and Earl Grey Fluid Gel
Chocolate and lemon make an age-old combination; the tartness of lemon enhances the acidity of the cacao bean and cuts the fatty mouth feel. Meyer lemons have a short window of availability, and they’re coveted for their lemony-orangey flavor – which is particularly good when paired with chocolate. They’re versatile, with as many uses in the savory kitchen as in the pastry kitchen.
Serves 8
Put the water and tea in a small saucepan and bring to a simmer. Remove from the heat and infuse for 10 minutes. Strain, pressing on the solids, and measure; add water if necessary to make 1 1/4 cups. Refrigerate until cold.
Pour the tea into a blender and turn the blender on to low. Slowly sprinkle the agar into the vortex. When you’ve added all the agar, blend for 1 more minute.
Pour into a saucepan and bring to a boil. Reduce the heat and cook at an active simmer for 5 minutes, then pour into a baking dish. Refrigerate until set and chilled, at least 2 hours.
Put the gel back in the blender and blend until smooth and fluid. Store in an airtight container in the refrigerator for up to 2 days.
For the Earl Grey Fluid Gel:
1 1/3 cups water
1 tablespoon Earl Grey tea leaves
1 1/2 teaspoons agar
Chocolate and lemon make an age-old combination; the tartness of lemon
enhances the acidity of the cacao bean and cuts the fatty mouth feel. Meyer lemons have a short window of availability, and they’re coveted for their lemony-orangey flavor – which is particularly good when paired with
chocolate. They’re versatile, with as many uses in the savory kitchen as in
the pastry kitchen.
Serves 8
Put the water and tea in a small saucepan and bring to a simmer. Remove from the heat and infuse for 10 minutes. Strain, pressing on the solids, and
measure; add water if necessary to make 1 1/4 cups. Refrigerate until cold.
Pour the tea into a blender and turn the blender on to low. Slowly sprinkle
the agar into the vortex. When you’ve added all the agar, blend for 1 more
minute.
Pour into a saucepan and bring to a boil. Reduce the heat and cook at an
active simmer for 5 minutes, then pour into a baking dish. Refrigerate until
set and chilled, at least 2 hours.
Put the gel back in the blender and blend until smooth and fluid. Store in
an airtight container in the refrigerator for up to 2 days.
For the Earl Grey Fluid Gel:
1 1/3 cups water
1 tablespoon Earl Grey tea leaves
1 1/2 teaspoons agar