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Sur le chemin de montagne pas à pas je chemine. L’effort mouille ma chemise. Le silence, douce musique réjouit mes sens. Mon être s’ouvre à la méditation. Un écureuil courre sur la branche vivant sa vie, libre. Le soleil atteint le zénith. Et voilà, voilà qu’une gourmandise me sourit sur le bord du sentier. Je cueille sans tarder, le fruit sauvage gorgé de saveurs. Une joie m’envahit. Merci dame nature, quelques grammes ont suffi à alléger mon pas
Entrée chez Safre (I.VII.MMXXVI)
A tasty tart with a buttery crust that combines the tropical tastes of mango and kalamansi with the sourness of fresh raspberries.
Ingredients: 1 pre-made tart crust. 2 ripe mangoes, peeled and sliced. 1/4 cup kalamansi juice. 1 cup fresh raspberries. 1/4 cup sugar. 2 tablespoons cornstarch. 1/4 cup water.
Instructions: Warm the oven up to 175F 350C. In a tart pan, put the crust that has already been made. Put the mango slices in the tart crust. Sugar, cornstarch, water, and kalamansi juice should all be mixed together in a small saucepan. Stirring all the time, cook over medium heat until it gets thick. Put the kalamansi mix on top of the mango slices. Spread the fresh raspberries out evenly on top. After the oven is hot, bake for 25 to 30 minutes, or until the crust is golden brown. Let it cool down before you serve it.
Prep Time: 20 minutes
Cook Time: 30 minutes
Alvaret Shopp Kaniner
Le gâteau préféré de ma petite fille - Le bavarois vanille framboise est un dessert raffiné qui séduit par sa texture légère et crémeuse. Co
framboise
