2023-06-15 14:50:27
Angel

Pistachio Fondant Biscuit:
300 g pistachio powder
150 g granulated sugar
210 g egg whites
100 g crushed pistachios
Total weight: 760 g
Preparation:
Mix all the ingredients together, except for the crushed pistachios.
Spread the mixture into a 16 cm diameter circle.
Sprinkle with crushed pistachios.
Bake for 7 to 8 minutes at 180°C.

White Chocolate Crunch:
180 g white chocolate crunch
45 g crushed pistachios
Total weight: 225 g
Preparation:
Heat slightly to achieve the desired texture.

Raspberry Creamy:
150 g seedless raspberry puree
23 g cocoa butter
45 g gelatin mass
270 g white chocolate
263 g unsweetened whipping cream
Total weight: 751 g
Preparation:
Bring the raspberry puree and cocoa butter to a boil.
Off the heat, add the gelatin mass and pour over the white chocolate, mix well.
Add the whipping cream, mix again, and pour immediately.

Raspberry Jelly:
230 g seedless raspberry puree
40 g cocoa butter
30 g gelatin mass
66 g fresh raspberries
Total weight: 366 g
Preparation:
Heat the raspberries and cocoa butter, add the gelatin mass, and pour into 16 cm diameter circles.
Sprinkle with fresh raspberries and freeze.

Lemon Creamy:
45 g lemon juice
95 g eggs
65 g sugar
90 g butter
18 g gelatin mass
270 g unsweetened cream
Total weight: 583 g

Preparation:
Heat the lemon juice and pour over the eggs and sugar.
Cook like a custard, add the gelatin mass.
At 45°C, incorporate the butter and then the unsweetened cream.

Pistachio Mousse:
265 g unsweetened whipping cream
93 g gelatin mass
93 g pistachio paste
100 g pistachio praline
300 g white chocolate
435 g unsweetened whipping cream
Total weight: 1193 g
Preparation:
Heat the cream, off the heat, add the gelatin mass.
Pour over the chocolate, pistachio paste, and pistachio praline, mix well.
At 35°C, add the whipped cream.

Glaze:
300 g sugar
300 g glucose
150 g water
200 g sweetened condensed milk
300 g white chocolate
130 g gelatin mass
Red food coloring, as needed
Total weight: 1380 g

Preparation:
Bring the sugar, glucose, and water to a boil.
Pour in the remaining ingredients and mix well.
Let it rest for 24 hours and use at 30°C.