Time for some great mediterranean flavours. Pistachio, apricots and lemon, all native to south Italy, create a wonderful harmony in this recipe. The vanilla milk chocolate bavarois creates a solid foundation against which all fruity flavours stand out nicely. This recipe requires some advanced pastry making skills.Time for some great mediterranean flavours. Pistachio, apricots and lemon, all native to south Italy, create a wonderful harmony in this recipe. The vanilla milk chocolate bavarois creates a solid foundation against which all fruity flavours stand out nicely. This recipe requires some advanced pastry making skills.Time for some great mediterranean flavours. Pistachio, apricots and lemon, all native to south Italy, create a wonderful...
Pistachio and apricot sablé
Ingredients: Pistachio and apricot sablé
-
150 gbutter
-
140 glight brown sugar
-
60 gegg yolks
-
150 gflour
-
20 gyeast
-
125 gpistachio powder
Preparation: Pistachio and apricot sablé
Cream together the butter and sugar. Add the egg yolks and then the dry ingredients. Place the mixture in a rectangular mould using a piping bag, and decorate with apricot.
Pistachio délice
Ingredients: Pistachio délice
-
135 gcream
-
135 gmilk
-
50 gpistachio paste
-
60 gcaster sugar
-
90 gegg yolks
-
27 ggelatin
Preparation: Pistachio délice
Make a custard using the first five ingredients. Remove from the heat and add the gelatine. Pour into a mould and freeze.
Lemon cream
Ingredients: Lemon cream
-
210 glemon curd
-
150 gwhole egg(s)
-
110 gsugar
-
125 gbutter
-
30 ggelatin
Preparation: Lemon cream
Boil the lemon curd. Add the eggs and sugar and bring to a boil. Remove from the heat and add the gelatine. Cut the butter into small cubes and using an electric mixer beat into the mixture.
Using a piping bag, apply a thin layer on top of the pistachio délice and freeze.
Vanilla and milk chocolate bavarian
Ingredients: Vanilla and milk chocolate bavarian
-
150 gmilk
-
150 gcream
-
25 gsugar
-
60 gegg yolks
-
250 gcream
Preparation: Vanilla and milk chocolate bavarian
Make a custard using the first four ingredients. Pour over the milk chocolate Callebaut 823. Chill and add the cream.
Finishing and presentation
Place the sablé base in a rectangular mould, garnish with the vanilla milk bavarois. Position the pistachio lemon insert and cover with vanilla milk bavarois. Chill, remove from the mould and glaze. Decorate.
Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments