Tenderness

For the Tenderness Mixture

Almond Powder                                             95 g
Icing Sugar                                                   55 g
Egg                                                              95 g
Melted Butter                                                50 g
lour                                                            15 g

Boiron Semi-candied Lemon or Lemon Zest        20 g

Method:

Beat together almond powder and the sugar

Add egg gradually and whip for 3 mins

At slow speed add sieved flour and melted butter but do not beat the batter too firmly to ensure that the tenderness remain soft

Add lemon and fill the mould to 2/3

Cover with a greaseproof paper or silpat and place on a grid

Bake at 180℃ until brown and baked through, about 20 mins.Spray with orange syrup and spoon with blueberry filling.

For the Blueberry Filling:

Raspberry Puree                           50 g
Sugar                                          30 g
Blueberry  Puree or blueberries       50g
Bring to Boil together and simmer until thick

For the syrup:

Orange Juice                                            100 g
Syrup                                        100 g
Lemon Juice                               20 g
Cointreau                                  as needed
Mix all together


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