A jewel for your plate: a delicious, opulent treat!
A trio of enticing delights inspired by a necklace from the Swarovski by Shourouk collection
Purple and pink tartlets: in crumbly shortcrust pastry cases (softened butter, flour, and sugar) baked in advance, add jelly made with redcurrants and a hint of lemon and place blueberries on top, then dust with icing sugar.
For a second round of tartlets, prepare a praline cream by combining 1/3 crème fraîche, 1/3 ground almonds, and 1 egg yolk. Heat gently until smooth and creamy. Leave to cool and decorate with violets, rose petals, or crystallized hibiscus flowers.
Complete the trio with a quenelle of rice pudding garnished with fresh pomegranate seeds. Begin by cooking pudding rice in water, then drain and swap the traditional milk for coconut milk, with a touch of sugar to sweeten.
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