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MONO PISTACHIO AND PEACH

Desser at the plate Lactose Free
Difficulty level
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Ingredients

FRUTTIDOR PESCA g 200
g 4
water g 20

Preparation

Rehydrate the gelatin with water
Heat FRUTTIDOR PESCA and add the gelatin, stirring until it has completely dissolved.
Pour into insert molds and reduce temperature.

Ingredients

g 16
water g 80
lactose-free milk g 230
sugar g 160
JOYPASTE PISTACCHIO PURA g 120-140
- semi whipped - lactose free g 740

Preparation

Rehydrate the gelatin with water. Bring the milk to a gentle boil along with the sugar and pistachio paste

insert the rehydrated gelatin and blend with an immersion blender, once the mixture reaches 28-30 degrees,

gently add the semi-whipped cream.

Pour half into the single-portion molds, insert the frozen insert, cover and close with more mousse.

Ingredients

white bread flour g 200
almond flour g 200
unsalted butter - lactose free g 200
raw sugar g 200

Preparation

knead coarsely flour with butter in a planetary mixer with leaf, add sugar.
Allow the mixture to cool in the fridge for at least an hour.
Place the crumbled dough inside some tartlet molds slightly larger than the mono, cook at 170 degrees for about 15 minutes.

Ingredients

BURRO DI CACAO To Taste

Preparation

Melt the colored cocoa butter at 31 degrees

Final composition
Sprinkle the frozen single portion with cocoa butter, 
place it on top of the crumble and decorate with 
pistachios and FRUTTIDOR PESCA.
Davide Lista
Davide Lista

Pastry Chef

Recipe created for you by Davide Lista
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