Tartlet pistachio
Ingredients
Chantilly Cream
- 350 g
- UHT CREAM WITHOUT CARRAGEN 33% ALFAPRO
- 20 g
- GLUCOSE SYRUP
- 30 g
- WHITE CHOCOLATE 28% SICAO
- 80 g
- MASCARPONE CHEESE PIĄTNICA
- 2 g
- FOOD GELATIN
- 40 g
- DELIPASTA PISTACHIO PURE 100% FABBRI
- 2 g
- SALT
JELLY
- 250 g
- CORPSES CONFILETAS
- 200 g
- FROZEN BLACK CURRANT
- 30 g
- PUREE LIME BOIRON
- 25 g
- BASE PANNAMOUSSE FABBRI
- 30 g
- WATER
BASE TARTLET
- 250 g
- PISTACHIO FILLING CREAM 25% WITH NUTS PIECES ALFAPRO
A method of preparing
Heat the pistachio cream for filling to 40°C.Using a pastry bag, pour the pistachio cream into the tartlet.
Defrost the blackcurrant and lime and mix. Combine the Pannamousse dessert base with boiling water. Then mix everything and blend. Cool the jelly, Pour a thin layer of jelly (approx. 5 mm) onto the pistachio cream. Leave to set.
Boil the cream and syrup. Soak the gelatin in cold water and then add it to the boiled cream and syrup. Add white chocolate, mascarpone cheese, salt and pistachio delipaste. Mix everything together, cover with foil and put in the fridge for at least 12 hours. After removing from the refrigerator, beat everything with a mixer at high speed for about 2-3 minutes. Finally, pipe using a pastry bag on the surface of the previously poured jelly. Decorate as you wish, but fine pistachios and gold flakes work best.
Enjoy your meal!
