Pistachio genoa bread

Ingredients: Pistachio genoa bread

Preparation: Pistachio genoa bread

Emulsify in a Robot-Coupe®

Ingredients: Pistachio genoa bread

  • 285 g
    whole egg(s)
  • 180 g
    egg yolks

Preparation: Pistachio genoa bread

Mix well and add very slowly to the nut paste

Ingredients: Pistachio genoa bread

  • 600 g
    egg white
  • 225 g
    sugar

Preparation: Pistachio genoa bread

Beat egg whites until stiff and add the sugar. Fold in with the nut mixture.

Ingredients: Pistachio genoa bread

  • 290 g
    sifted flour

Preparation: Pistachio genoa bread

Add. 

Pour into 2 frames of 40 cm x 60 cm each and bake for 7 to 10 min. at 210°C (410°F)

Strawberry preserve

Ingredients: Strawberry preserve

  • 500 g
    strawberries
  • 400 g
    sugar
  • 1/2 piece(s)
    fresh lemon juice

Preparation: Strawberry preserve

Combine and cook until the preserve sets

Vanilla and white chocolate cream

Ingredients: Vanilla and white chocolate cream

  • 250 g
    cream
  • 250 g
    milk
  • 1 pod(s)
    vanilla
  • 100 g
    egg yolks
  • 90 g
    sugar

Preparation: Vanilla and white chocolate cream

Make a crème anglaise

Ingredients: Vanilla and white chocolate cream

Preparation: Vanilla and white chocolate cream

Pour the crème anglaise over the chocolate and emulsify. Pour into a mixer and heat to 40°C (104°F)

Ingredients: Vanilla and white chocolate cream

  • 1 spoon(s)
    softened butter

Preparation: Vanilla and white chocolate cream

Add. 

Finishing and presentation

- Cut a few strawberries in cubes and mix with a bit of strawberry preserve.

- Put the strawberry cubes in a glass and cover with a pistachio sponge and white chocolate cream.

 

Tip: Use apricots or peaches instead of strawberries.