Composition
- Pistachio Whipped Ganache
- Vanilla Whipped Ganache
- Raspberry Compote
- Pistachio Almond Sponge Cake
Pistachio Whipped Ganache
| INGREDIENTS | MEASUREMENT |
|---|---|
| Cream 35% | 101.5 g |
| Inverted Sugar | 11.5 g |
| Glucose | 11.5 g |
| Valrhona Opalys 33% | 152 g |
| Cream 35% | 279 g |
| Gelatine | 1.5 g |
| Pistachio Paste | 45 g |
Method
Heat the smaller portion of cream, the glucose and the inverted sugar, then add the rehydrated gelatine and pistachio paste. Gradually pour the hot mixture over the partially melted chocolate, taking care to form a smooth emulsion. Immediately mix using an electric mixer to make a perfect emulsion. Add the larger portion of cold liquid cream. Mix in the electric mixer again. Leave to stiffen in the refrigerator, preferably for 12 hours. Whisk until the texture is consistent enough to use in a piping bag or with a spatula.
Vanilla Whipped Ganache
| INGREDIENTS | MEASUREMENT |
|---|---|
| Cream 35% | 37.2 g |
| Inverted Sugar | 4g |
| Glucose | 4g |
| Valrhona Opalys 33% | 54 g |
| Cream 35% | 99.2 g |
| Vanilla Pod | 0.25 g |
| Gelatine | 0.5 g |
Method
Heat the smaller portion of cream, the glucose, the inverted sugar and the vanilla pod, then add the rehydrated gelatine. Gradually pour the hot mixture over the partially melted chocolate, taking care to form a smooth emulsion. Remove the vanilla pod, immediately mix using an electric mixer to make a perfect emulsion. Add the larger portion of cold liquid cream. Mix in the electric mixer again.
Leave to stiffen in the refrigerator, preferably for 12 hours. Whisk until the texture is consistent enough to use in a piping bag or with a spatula.
Raspberry Compote
| INGREDIENTS | MEASUREMENT |
|---|---|
| Raspberry Puree | 161.25 g |
| Raspberry IQF | 63.75 g |
| Inverted Sugar | 48.75 g |
| Pectin NH | 3.75 g |
| Sugar | 15 g |
| Gelatine | 3.75 g |
| Lemon Juice | 3.75 g |
Method
Mix sugar and pectin NH together. Place raspberry puree and raspberry IQF in a pan and heat up to 40 ̊C, then add the mixture of sugar and pectin NH, little by little, stirring constanitly using a whisk. Bring to boil, then remove from the heat and add the rehydrated gelatine and lemon juice. Pour 140g into 20cmx20cm mould let it set in the freezer.
Pistachio Almond Sponge Cake
| INGREDIENTS | MEASUREMENT |
|---|---|
| Icing Sugar | 147 g |
| Almond Powder | 147 g |
| Egg | 74 g |
| Egg Yolk | 79 g |
| Egg White | 270 g |
| Sugar | 99 g |
| Cake Flour | 118 g |
Method
Finishing
