Ingredients
For
1
servings
842 g Cassis Puree
40 g trimonline
1053 g Debic Stand & Overrun Whipping Cream
495 g white couverture chocolate 35%
130 g gelatin mass
655 g strawberry puree
100 g raspberry puree
36 g lime puree
101 g sugar
2.4 g agar-agar powder
20 g pectin NH
2 sticks vanilla pod
400 g Debic Crème Butter
656 g icing sugar
56 g trimoline
172 g pure pistachio paste
656 g egg white
284 g cake flour
288 g ground pistachio
11 g baking powder
150 g pistachio paste
189 g almond paste
90 g white couverture chocolate 35%
2.5 g sea salt flake
240 g feulletine
30 g toasted pistachio crushed
Preparation
Warm cream to 65°C and pour into melted chocolate and gelatin. Blend well with the remaining cream and vanilla.
Pour warm puree into melted chocolate and add in cold cream. Blend all remaining ingredients well. Keep it chilled for a day and whip it till soft peaks.
Warm all puree with the sugar and agar-agar powder to 65°C. Off the heat and add gel-cream powder & vanilla pod. Keep in the chiller.
Blend well. Bake at 175°C.
Mix all ingredients well.
