Pastry Chef Tim Butler
Alto | New York
Meyer Lemon “Torta”
Pastry Chef Tim Butler of Alto—New York, NY
Adapted by StarChefs.com
Yields: 10 Servings
Ingredients:
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 Robot Coupe. 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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