Ingredients:
pistachio sponge
unsalted butter 50 gm
granulated sugar :50 gm
eggs:50 gm
flour:50 gm
almmond powder:25 g
fabbri deli paste pistachio:10 gm
In the mixer machine beat butter and sugar and eggs,fold it into the flour,mix well with almond powder and pistachio paste,bake in pre heated oven at 180c.
Praline Feulettine:
milk chocolate couverture 35% :4 gm
praline paste:101 gm
paillette feulettine:102 gm
chocolate peta crispies:9 gm
Melt the milk chocolate and praline paste mix with feulettine and chocolate peta cripies.
Pistachio Bavaroise:
Fresh milk:30 gm
granulated sugar:6 gm
egg yolk:10 gm
custard powder:3 gm
vanilla pod:1 pc
gelatin leaf:1.8 gm
white chocolate couverure:60 gm
heavy cream 35% whipped :140 gm
boil milk and sugar together add egg yolk and gelatin,trasfer to white chocolate and mix,fold with whipped cream add pistachio paste.
Passio fruit creme brulee:
fresh cream:50 gm
passion fruit puree:30 gm
galantine:1 pc
vanila pod:15 gm
boil cream,vanilla pod and passion fruit puree,add creme brulee powder and gelatin.
Pistachio glaze:
fresh cream:60 gm
fresh milk:30 gm
glucose:30 gm
granulated sugar:75 gm
water:12 gm
corn flour:5 gm
fabbri deli pate pistachio:8 gm
boil cream,milk,glucose and sugar mix corn flour with waer and fold into the mixture add gelatin and pistachio paste
Mango& basil sorbet:
mango puree:25 gm
glucose atomizer:2.5 gm
basil:2 gm
stabilizer:2.5 gm
sugar:8 gm
water:13 gm
put the mango puree,glucose atomizer,basil,sugar and water and boil together at 90 degrees,after boiling remove from heat and add the stabillizer and blend it,put in the pacojet beaker.
