Time for some great mediterranean flavours. Pistachio, apricots and lemon, all native to south Italy, create a wonderful harmony in this recipe. The vanilla milk chocolate bavarois creates a solid foundation against which all fruity flavours stand out nicely. This recipe requires some advanced pastry making skills.

Level:: Medium

150 g

Butter
140 g

Light brown sugar
60 g

Egg yolks
150 g

Flour
20 g

Yeast
125 g

Pistachio powder

Cream together the butter and sugar. Add the egg yolks and then the dry ingredients. Place the mixture in a rectangular mould using a piping bag, and decorate with apricot.

135 g

Cream
135 g

Milk
50 g

Pistachio paste
60 g

Caster sugar
90 g

Egg yolks
27 g

Gelatin

Make a custard using the first five ingredients. Remove from the heat and add the gelatine. Pour into a mould and freeze.

210 g

Lemon curd
150 g

Whole egg(s)
110 g

Sugar
125 g

Butter
30 g

Gelatin

Boil the lemon curd. Add the eggs and sugar and bring to a boil. Remove from the heat and add the gelatine. Cut the butter into small cubes and using an electric mixer beat into the mixture.
Using a piping bag, apply a thin layer on top of the pistachio délice and freeze.

150 g

Milk
150 g

Cream
25 g

Sugar
60 g

Egg yolks
150 g

Callebaut 823
250 g

Cream

Make a custard using the first four ingredients. Pour over the milk chocolate Callebaut 823. Chill and add the cream.

Place the sablé base in a rectangular mould, garnish with the vanilla milk bavarois. Position the pistachio lemon insert and cover with vanilla milk bavarois. Chill, remove from the mould and glaze. Decorate.