Pistachio mousse with cherry gel
In this recipe, pistachio is the genuine flavour hero. It's balanced out with a milk chocolate crémeux - Alexandre prefers the single origine Arriba for this recipe - revealing intense cocoa flavours and acidic, fruity hints that pair beautifully with the cherry insert.
- Nivo:
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Srednje tezine
Pistachio sponge cake
Sastojci: Pistachio sponge cake
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155 galmond powder
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139 gicing sugar
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16 ginverted sugar syrup
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23 gpotato starch
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126 gegg white
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58 gfresh butter
Priprema: Pistachio sponge cake
Mix together in a Robot-Coupe.
Sastojci: Pistachio sponge cake
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108 gegg white
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65 gsugar
Priprema: Pistachio sponge cake
Whisk.
Carefully fold into the previous mixture.
Frozen cherry gel
Sastojci: Frozen cherry gel
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568 gred cherry puree
Priprema: Frozen cherry gel
Heat to 40°C.
Sastojci: Frozen cherry gel
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64 ginverted sugar syrup
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10 gpowdered gelatin
Priprema: Frozen cherry gel
Dissolve and pour into the Demarle standard triangle and 2 Flexipan hoops (16 cm).
Insert frozen pieces of cherry into the jelly.
Create with a plastic guitare sheet a tube of 1cm diameter and fill up the cherry jelly. Freeze directly.
Pistachio mousse
Sastojci: Pistachio mousse
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6 gpowdered gelatin
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33 gwater
Priprema: Pistachio mousse
Mix.
Sastojci: Pistachio mousse
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183 gwater
Priprema: Pistachio mousse
Boil. Melt the Callebaut Pure Pistachio Paste in the hot water.
Sastojci: Pistachio mousse
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92 gegg white
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174 gcaster sugar
Priprema: Pistachio mousse
Heat to 50°C and beat into a Swiss meringue.
Gently mix the two preparations.
Add the melted gelatin.
Sastojci: Pistachio mousse
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321 gwhipping cream
Priprema: Pistachio mousse
Finish with whipped cream (e.g. Debic Duo).
Use immediately.
Arriba chocolate crémeux
Sastojci: Arriba chocolate crémeux
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4 gpowdered gelatin
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20 gwater
Priprema: Arriba chocolate crémeux
Mix.
Sastojci: Arriba chocolate crémeux
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191 gwater
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19 gglucose syrup DE 60
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19 ginverted sugar syrup
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23 gpowdered milk 1% fat
Priprema: Arriba chocolate crémeux
Boil.
Sastojci: Arriba chocolate crémeux
Priprema: Arriba chocolate crémeux
Pour previous mixture on top of the couverture and gelatin.
Sastojci: Arriba chocolate crémeux
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428 g35% cream
Priprema: Arriba chocolate crémeux
Slowly pour in the semi-liquid cream whilst mixing.
Texture should be perfect for whipping. 4°C.
Assembly
Sastojci: Assembly
Priprema: Assembly
Pour the cherry gel into a plastic tube, freeze and demould.
Fill the silicone mould to 3/4 with pistachio mousse. Insert the cherry gel.
Complete with pistachio mousse and finish off with the pistachio spongy biscuit.
Freeze and demould. Spray with a mixture of 70% white chocolate Callebaut W2, 30% cocoa butter Mycryo and 1 green Power Flower.
Finish with whipped puffs of Arriba crèmeux.
Decorate as you like.
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