This creation is part of my range "Fashion collection". I decided here to decline a simple tartlet by creating a judicious association between the olive oil of Estoublon, the Williamette raspberry and the lemon of Sicily, all balanced by a fine hazelnut biscuit.
Estoublon olive oil is going to round the acidity of raspberry and lemonwith its fat. The biscuit will allow to bring a little bitterness given by the roasting of hazelnuts. And the liquid spherification raspberry on the top will come to bind the whole tastes, so as to have a balance in finesse neither too acid nor too sweet.
The choice of the williamette raspberry seems essential to me because it has a lot of flesh, a low humidity and a well balanced acidity.