Minion with fruit and pistachio
|liquid cream 35% fat||g 200|
|egg yolk||g 40|
|LILLY NEUTRO||g 20|
|JOYPASTE PISTACCHIO SICILIA||g 40|
Combine the yolk, sugar and cream in a bowl and cook in the microwave until reaching 82C °.
Combine JOYPASTE and LILLY and emulsify with a hand blender.
Pour the obtained crémeux into the 4cm diameter dome molds and close with the sponge cake disks.
Glaze the pistachio dome with the pistachio coating and place it upside down.
Place the strawberry jelly on the pistachio dome.
Glaze the lemon custard with the MIRROR and place it on top of the jelly.
Decorate with WHITE LEAF 3D DOBLA.