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.
- Level:
-
Medium
Pistachio sponge cake
Ingredients: Pistachio sponge cake
-
5.5 ozalmond powder
-
4.9 ozicing sugar
-
0.6 ozinverted sugar syrup
-
0.8 ozpotato starch
-
4.4 ozegg white
-
3.8 ozNPO-PI1
-
2.0 ozfresh butter
Preparation: Pistachio sponge cake
Mix together in a Robot-Coupe.
Ingredients: Pistachio sponge cake
-
3.8 ozegg white
-
2.3 ozsugar
Preparation: Pistachio sponge cake
Whisk.
Carefully fold into the previous mixture.
Frozen cherry gel
Ingredients: Frozen cherry gel
-
1.3 lbred cherry puree
Preparation: Frozen cherry gel
Heat to 40°C.
Ingredients: Frozen cherry gel
-
2.3 ozinverted sugar syrup
-
0.4 ozpowdered gelatin
Preparation: 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
Ingredients: Pistachio mousse
-
0.2 ozpowdered gelatin
-
1.2 ozwater
Preparation: Pistachio mousse
Mix.
Ingredients: Pistachio mousse
-
6.5 ozwater
-
6.5 ozNPO-PI1
Preparation: Pistachio mousse
Boil. Melt the Callebaut Pure Pistachio Paste in the hot water.
Ingredients: Pistachio mousse
-
3.2 ozegg white
-
6.1 ozcaster sugar
Preparation: Pistachio mousse
Heat to 50°C and beat into a Swiss meringue.
Gently mix the two preparations.
Add the melted gelatin.
Ingredients: Pistachio mousse
-
11.3 ozwhipping cream
Preparation: Pistachio mousse
Finish with whipped cream (e.g. Debic Duo).
Use immediately.
Arriba chocolate crémeux
Ingredients: Arriba chocolate crémeux
-
0.1 ozpowdered gelatin
-
0.7 ozwater
Preparation: Arriba chocolate crémeux
Mix.
Ingredients: Arriba chocolate crémeux
-
6.7 ozwater
-
0.7 ozglucose syrup DE 60
-
0.7 ozinverted sugar syrup
-
0.8 ozpowdered milk 1% fat
Preparation: Arriba chocolate crémeux
Boil.
Ingredients: Arriba chocolate crémeux
Preparation: Arriba chocolate crémeux
Pour previous mixture on top of the couverture and gelatin.
Ingredients: Arriba chocolate crémeux
-
0.9 lb35% cream
Preparation: Arriba chocolate crémeux
Slowly pour in the semi-liquid cream whilst mixing.
Texture should be perfect for whipping. 4°C.
Assembly
Ingredients: Assembly
-
Q.S.NCB-HD706
Preparation: 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.
Comments