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I LOVE YOU... PISTACCHIO

Single serve pistacchio mousse

Difficulty level

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.
 

Final composition

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.
 

Federico Vedani
Federico Vedani

Chocolatier and Pastry Chef

Recipe created for you by Federico Vedani