PRALINE WITH PASSION FRUIT AND PISTACHIO CREMINO
Difficulty level
Ingredients
| passion fruit purée - ravifruit | g 400 |
| caster sugar | g 60 |
| glucose syrup | g 160 |
| dextrose | g 80 |
| caster sugar | g 20 |
| pectin - nh | g 16 |
| - citric acid - 50/50 | g 6 |
Preparation
Combine the passion fruit puree, the first part of granulated sugar, the glucose syrup and the dextrose in a saucepan.
Heat until it reaches 60 degrees and add the remaining granulated sugar previously mixed with the pectin.
Cook until it reaches 107°C (brix 75°)
Remove from the heat and add the citric acid.
Pour the passion fruit gelée into a square frame and leave to cool
Ingredients
| SINFONIA PISTACCHIO | g 550 |
| sunflower oil | g 85 |
| DELICRISP | g 50 |
Preparation
Pre-crystallize the PISTACCHIO SINFONIA at 27°C, add the seed oil and delicrisp and emulsify with a mixer.
Take the square frame with the passion fruit gelee and place a second square frame on top and then pour the pistachio cremino over the passion fruit gelee.
Leave to crystallize at 15°C overnight.
Ingredients
| chopped pistachios - roasted and salted | To Taste |
Take the quare frame with the pistachio cream and the passion fruit gelée, turn it over so as to have the gelée on the top.
With a knife cut the edges and remove the frame.
With the guitar cut small squares.
Precrystallize the PISTACCHIO SINFONIA at 27°C and cover the individual squares.
Decorate with toasted pistachio grains (2-4mm)
Chocolatier and Pastry Chef
