Sablé Anéo
0.75 h
4 raciones
Difficulty:
Media
Ingredients
DUTCH SHORTBREAD
380 g butter
200 g icing sugar
50 g brown sugar
1 vanilla pod
2 g fine salt
30 g milk
500 g flour
ANÉO VANILLA GANACHE BUDDHA
230 g cream
50 g glucose
0.5 vanilla pod
3 g Buddhas Hand peel
1 g fleur de sel
320 g Aneo Weiss white chocolate
BERGAMOT PRESERVE
100 g Ponthier bergamot purée
300 g Ponthier lemon purée
90 g glucose
0.5 vanilla pod
7 g NH Sosa pectin
4 g Sosa young pectin
90 g extra fine sugar.
Dutch shortbread
Soften the butter, add the sugar, fine salt and vanilla. Beat in the blender.
Add the flour, strain and then cover with milk. Leave the dough in the fridge.
Cut to 2.5 mm thick and freeze. Cut into the desired shape and cook for 20 minutes at 150ºC between 2 mats.
Aneo Vanilla Ganache - Buddha
Infuse the vanilla and peel in the cream in the cold for 24 hours. Heat the cream and glucose at 80º and strain over the chocolate. Add the fleur de sel and stir. Set aside in the cold.
Bergamot preserve
Heat the fruit pulp and glucose at 50ºC; pour in the pectin mixed with the sugar. Stir, then boil. Strain into bowl. Put film over.
Set aside in the cold. Wait before putting everything together.
Serving
Pieces of Aneo chocolate poured over slices the same size and shape as shortbread and lattices.
