Lemon Raspberry Tortellini
Lemon raspberry tortellini is a recipe featuring fresh ingredients from the tortellini category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g Flour
- 100 g cold butter
- 1 pinch salt
- 2 tbsp sugar
- 1 egg yolk
- butter (for the molds)
- baking paper
- dried legume (for blind baking)
- 3 lemons (juice)
- 2 egg yolks
- 200 g whipping cream
- thin lemon slice
- raspberries
Instructions
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1.
Sift flour onto a work surface, mix with salt and sugar, then press a well in the center. Cut cold butter into small pieces and distribute around the well; add the egg yolk, about 40 ml lukewarm water, and use a knife to chop everything together until small dough crumbs form. Quickly knead by hand into a dough, shape into a ball, wrap in cling film, and refrigerate for about 30 minutes.
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2.
Roll out the dough between two sheets of plastic film, cut into quarters, and line buttered molds with the dough.
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3.
Cut baking paper to mold size, place on the dough, and fill with dried legumes.
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4.
Blind bake the molds in a preheated oven at 180°C for about 8 minutes, then remove, discard the legumes and paper, and let cool.
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5.
Whisk the egg yolks with an electric hand mixer until frothy.
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6.
Fold in whipping cream and lemon juice into the yolk mixture.
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7.
Spread the yolk cream over the bases and smooth it out.
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8.
Bake in a hot oven (middle rack) for about 15 minutes, then remove, cool, and refrigerate covered for at least 4 hours.
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9.
Lift the tortellini from the molds and garnish with raspberries and lemon slices.
