polpa di passion fruit |
zucchero semolato |
sciroppo di glucosio |
destrosio |
pectina |
acido citrico |
SINFONIA PISTACCHIO |
olio di semi di girasole |
DELICRISP |
granella di pistacchio |
FRUIT GELEE'
Ingredients
passion fruit purée
400g
caster sugar
60g
glucose syrup
160g
dextrose
80g
caster sugar
20g
pectin
16g
6g
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
PISTACHIO CREMINO
Ingredients
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.
Final composition
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)
IRCA products in the recipe
PASTRY
