Nectarine Snow Tart

For the nectarine snow tarts, preheat the oven to 180 degrees top/bottom heat. Line a baking tray with baking paper. Separate the eggs. Beat the egg whites with a pinch of salt until stiff.

Slowly beat in the sugar and vanilla sugar. Finally, fold in the flour with the baking powder. Spread the mixture on the baking sheet and bake for about 15-20 minutes until light brown. Test with chopsticks.

In the meantime, core the nectarines, cut them into pieces and put them in a pot with the juice. Bring to a boil briefly, then turn down and simmer for about 5 minutes. Then puree.

Soak the gelatine in cold water for 5 minutes and then add to the still hot mixture. Heat a little more if necessary, but do not boil. Allow to cool in the refrigerator until the mixture starts to thicken slightly.

Remove the baking paper from the sponge and cut out circles with dessert rings (7 cm). This will make about 16 pieces. Mix the Qimiq with a mixer until smooth. Place one sponge cake slice in each of 8 dessert rings. Spread Qimiq in the molds. Spread nectarine mixture as well and place a sponge cake slice on top. Place in the refrigerator to set.

For the snow, put the egg whites in a bowl and mix over steam. Sift in the sugar and mix until the sugar has melted and the mixture is very stiff. Remove the cupcakes from the mold.

Pour the snow into a piping bag and pipe a cap. Briefly toast the flaked almonds in a pan without fat until light brown and sprinkle over the top.

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