Pistachio, apricot and lemon pastry
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.
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Recipe components
Pistachio and apricot sablé
| Ingredients | Preparation |
|---|---|
| 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. |
Pistachio délice
| Ingredients | Preparation |
|---|---|
| Make a custard using the first five ingredients. Remove from the heat and add the gelatine. Pour into a mould and freeze. |
Lemon cream
| Ingredients | Preparation |
|---|---|
| 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. |
Vanilla and milk chocolate bavarian
| Ingredients | Preparation |
|---|---|
| Make a custard using the first four ingredients. Pour over the milk chocolate Callebaut 823. Chill and add the cream. |
Finishing and presentation
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. |
