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.

Pistachio and apricot sablé

Ingredients: Pistachio and apricot sablé

  • 150 g
  • 140 g
    light brown sugar
  • 60 g
    egg yolks
  • 150 g
  • 20 g
  • 125 g
    pistachio powder

Preparation: Pistachio and apricot sablé

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: Pistachio délice

  • 135 g
  • 135 g
  • 50 g
    pistachio paste
  • 60 g
    caster sugar
  • 90 g
    egg yolks
  • 27 g

Preparation: Pistachio délice

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: Lemon cream

  • 210 g
    lemon curd
  • 150 g
    whole egg(s)
  • 110 g
  • 125 g
  • 30 g

Preparation: Lemon cream

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.

Vanilla and milk chocolate bavarian

Ingredients: Vanilla and milk chocolate bavarian

Preparation: Vanilla and milk chocolate bavarian

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.