uova |
IRCA GENOISE |
ZUCCHERO INVERTITO |
JOYPASTE PISTACCHIO SICILIA |
panna 35% m.g. |
zucchero |
tuorlo |
LILLY NEUTRO |
FRUTTIDOR FRAGOLA |
acqua |
TOP CREAM |
CREMIRCA LIMONE |
NOBEL PISTACCHIO |
granella di pistacchio |
MIRROR NEUTRAL |
PISTACHIO SPONGE CAKE
Ingredients
Preparation
Whip all the ingredients in a planetary mixer with whisk for 10-12 min.
Spread the dough on a baking tray and bake at 200-220C ° for 8 min.
Once cold cut into 4cm disks.
PISTACHIO CRÉMEUX
Ingredients
Preparation
Combine the yolk, sugar and cream in a bowl and cook in the microwave until reaching 82C °.
Combine JOYPASTE and LILLY and emulsify with a hand blender.
Pour the obtained crémeux into the 4cm diameter dome molds and close with the sponge cake disks.
Freeze completely.
STRAWBERRY JELLY
Ingredients
Preparation
Dissolve the LILLY in the water.
Add to FRUTTIDOR and blend with immersion blender.
Pour the mixture into the 4cm diameter disk mould.
Put in the refrigerator.
LEMON CUSTARD
Ingredients
Preparation
Mix well the water and cream with the TOP CREAM.
Let rest 3 minutes and add the CREMIRCA, mix well.
Pipe drops on parchment paper and freeze.
PISTACHIO COATING
Ingredients
400g
chopped pistachios
80g
Preparation
Mix together the ingredients.
Final composition
Glaze the pistachio dome with the pistachio coating and place it upside down.
Place the strawberry jelly on the pistachio dome.
Glaze the lemon custard with the MIRROR and place it on top of the jelly.
Decorate with WHITE LEAF 3D DOBLA.
