Pistachio mousse with cherry gel
In this recipe, pistachio is the genuine flavour hero. It's balanced out with a milk chocolate crémeux - Alexandre prefers the single origine Arriba for this recipe - revealing intense cocoa flavours and acidic, fruity hints that pair beautifully with the cherry insert.
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Recipe components
Pistachio sponge cake
| Ingredients | Preparation |
|---|---|
| Mix together in a Robot-Coupe. |
| Whisk. |
Frozen cherry gel
| Ingredients | Preparation |
|---|---|
| Heat to 40°C. |
| Dissolve and pour into the Demarle standard triangle and 2 Flexipan hoops (16 cm). |
Insert frozen pieces of cherry into the jelly. | |
Pistachio mousse
| Ingredients | Preparation |
|---|---|
| Mix. |
Boil. Melt the Callebaut Pure Pistachio Paste in the hot water. | |
| Heat to 50°C and beat into a Swiss meringue. |
Gently mix the two preparations. | |
| Finish with whipped cream (e.g. Debic Duo). |
Use immediately. | |
Arriba chocolate crémeux
| Ingredients | Preparation |
|---|---|
| Mix. |
| Boil. |
Pour previous mixture on top of the couverture and gelatin. | |
| Slowly pour in the semi-liquid cream whilst mixing. |
Assembly
| Ingredients | Preparation |
|---|---|
Pour the cherry gel into a plastic tube, freeze and demould. |
