Jardin de Lune

Mix together

Add

Then

Leave to chill.
Roll out pastry (2 mm), cut using a stencil and cook at 165°C.
Sprinkle with Mycryo™ butter after removing the pastry from the oven to protect the short crust pastry from any moisture.

Boil

Blanch

Make a light custard sauce at 85°C, sieve through a fine strainer and pour onto

Leave to set for 12h at 4°C.

Chauffer à 40°C

Add

Cook at 100°C .
Cool at 4°C.

Heat at 40°C

Add the mixture

Add in gradually, 1/3 at a time

Cook at 70°Brix.

Remover from heat and add

Pour into the Flexipan 5 mm thick. 
Roll in granulated sugar then cut out 0.5 cm cubes (side).

Beat

Add and stiffen with

Arrange the meringues onto the Silpat using a fluted piping bag and cook at 90°C for 5 hours.

Set aside for 12h at 4°C.
Fill the siphon, add the gas and shake.
Remove and cook in microwave for 50 secs at 1000 Watts.

Cut the peppers into 0.5 cm strips.

Make a syrup with

Leave to candy for 72 hours.