I LOVE YOU... PISTACCHIO
Single serve pistacchio mousse
Difficulty level
Single serve pistacchio mousse
Ingredients
| AVOLETTA | g 825 |
| VIGOR BAKING | g 6 |
| all-purpose flour | g 75 |
| starch | g 75 |
| egg whites | g 555 |
| unsalted butter 82% fat - melted | g 180 |
Preparation
Mix the dry elements.
Add the egg whites and mix by hand.
Add the butter.
Pour into the mould and cook for 15 minutes at 160-170 ºC.
Cool down
Ingredients
| PRALIN DELICRISP PISTACHE | To Taste |
Preparation
Heat the PRALIN DELICRISP slightly and spread a light layer over the entire surface of the financier.
Ingredients
| liquid cream 35% fat | g 500 |
| water - at room temperature | g 100 |
| LILLY NEUTRO | g 100 |
| JOYPASTE PESTO DI PISTACCHIO | g 80 |
Preparation
Whip cream with water and Lilly Neutral, keep it soft.
Gently combine the Joypaste.
Ingredients
| water | g 100 |
| SINFONIA CIOCCOLATO BIANCO | g 270 |
| MIRROR NEUTRAL | g 300 |
| food colourant - waterbased red | g 0.5 |
| food colourant - gold | g 0.2 |
Preparation
Combine the water ,NEUTRAL MIRROR and food colouring bring to a slight boil.
Add the chocolate and mix with an immersion mixer.
Leave to crystallize in the refrigerator for at least 4 hours.
Pipe the pistachio mousse in silicone molds filling them for 3/4.
Place the insert in the center.
Put into blast chiller until completely frozen.
Remove and cover the cakes by heating the glaze to 35 ºC.
Decorate with SPRINKLE HOT LIPS DOBLA.
Chocolatier and Pastry Chef
