Vanilla pistachio bavarois
A perfect marriage of bright colours and fresh flavours. That’s what you make with this cheerful pastry recipe. It yields a salted sablé Breton base, dressed with a layer of vanilla-flavoured panna cotta and a delightfully fruity pistachio bavarois. Finished off with a brightly coloured pistachio glaze, this joyful tartlet is a guaranteed eye-catcher in your display counter.
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Recipe components
Salted Breton Shortbread
| Ingredients | Preparation |
|---|---|
| Cream together. |
| Add gradually to previous mixture. |
| Mix in and leave to rest in refrigerator. Roll out until 4 mm thick and cut out 8-cm diameter discs. Bake at 170°C for 12 to 15 minutes. |
Vanilla-flavoured panna cotta
| Ingredients | Preparation |
|---|---|
| Heat up. |
| Infuse warm milk. |
| Dissolve in warm milk. |
| Add. |
| Add. |
Strain immediately and pour into silicon moulds. Add 3 deep-frozen raspberries. Freeze and unmould. | |
Pistachio bavarois
| Ingredients | Preparation |
|---|---|
| Make an anglaise. |
| Add to previous mixture. |
| Add at 30°C and apply immediately. |
Pistachio glazing
| Ingredients | Preparation |
|---|---|
| Mix together and heat up to 105°C. |
| Pour boiling mixture on top, leave to melt and emulsify with stick blender. Mix in 3/4 Power Flowers™ Spirulina F014760 and 1/4 Power Flowers™ Non-azo Yellow F012317. Leave to rest for 24 hours and apply at 30°C. |
Finishing and presentation
| Ingredients | Preparation |
|---|---|
| Fill oval-shaped silikomart mould with a layer of pistachio bavarois, add a vanilla-flavoured panna cotta centre and finish with another layer of pistachio bavarois. Freeze, unmould and glaze. Place on salted Breton shortbread and decorate with ChocRocks™. |
