INGREDIENTS
- BISCUIT:
- – Pistachio powder 75 g.
- – Imped sugar 75 g.
- – Flour 20 g.
- – Eggs 2 models.
- – Egg white 2 models.
- – Sugar 10 g.
- – Butter 15 g.
- PANNA COTTA:
- – Crema 250 g.
- – Blonde sugar 50 g.
- – Pistachio paste 30 g.
- – Unflavored gelatin 3 g.
- MOUSSE:
- – Crema 200 g.
- – Yolks 3 models.
- – Sugar 80 g.
- – Choco semi 300 g.
- – Medium whipped cream 600 g.
- CRISP BATH:
- – White protection 400 g.
- – 40 cc oil.
- – Pistachios and peanuts 100 g.
PROCEDURE:
1. Combine the pistachio TPT with the eggs and beat with a whisk till easy.
2. Make a French meringue with the egg whites and sugar.
3. Mix the 2 preparations and add the beforehand sifted flour.
4. Add the beforehand melted butter, equalizing densities.
5, Prepare on a plate with silpat paper and bake at 190ºC.
6. Unmold whereas scorching. Let it cool and make a skinny layer of glaze. Let cool and portion right into a 8.3 cm x 3 cm rectangle.
PANNA COTTA:
1. Carry the cream and sugar to a boil. Taste with pistachio paste.i
2. Measure right into a silicone mildew, making 8 cm x 2 cm rectangles.
3. Reserve frozen.
MOUSSE:
1. Make a creme anglaise at 85°C with the heavy cream, sugar and yolks.
2. Pour over the finely chopped chocolate. Be sure that the liquid medium reaches your complete floor of the protection. Let it relaxation for a minute.
3. Combine till you obtain a shiny and easy emulsion.
4. Combine with the half-whipped milk cream.
5. Use instantly.
MOUNTING:
1. Prepare the chocolate truffle in a sleeve.
2. Fill the 8.5 x 3 cm silicone molds midway.
3. Prepare a rectangle of pistachio panna cotta within the heart. Set off
strain to make sure that there are not any air bubbles on the aspect.
4. End overlaying with the chocolate cream. Cowl the bottom with a biscuit rectangle the identical measurement because the mildew. Cool right down to – 30°C. Unmold and spray with the combination of black icing and butter.
cocoa. Reserve refrigerated.
CRISP BATH:
1. Soften the chocolate and add the oil, add the chopped toasted pistachios.
