CHOCOLATE & PISTACHIO SINGLE-PORTION
|IRCA GENOISE||g 400|
|eggs - at room temperature||g 480|
Whip all the ingredients in a planetary mixer with the whisk attachment, at the highest speed for 10 minutes.
Spread thw whipped mixture onto a tray lined with parchment paper.
Bake for 5-7 minutes at 210-230°C in a deck oven or at 190-210°C in a fan oven.
Let cool down before using.
|CHOCOCREAM PISTACCHIO||g 500|
|PRALIN DELICRISP BLANC - heated to 40°C||g 500|
Mix the two products until well combined.
|CHOCOCREAM PISTACCHIO - heated to 45°C||g 600|
|liquid cream 35% fat - for the ganache||g 300|
|liquid cream 35% fat - to be whipped||g 600|
|LILLY NEUTRO||g 100|
Emulsify cream and CHOCOCREAM to make a ganache.
In a planetary mixer with the whisk attachment, whip the second dose of cream with water and LILLY, until you obtain a soft texture.
Combine with the whippep cream to the ganache to create a mousse.
|LILLY CIOCCOLATO FONDENTE||g 200|
|water - or milk||g 300|
|liquid cream 35% fat||g 1000|
Whip all the ingredients in a planetary mixer with the whisk attachment until foamy.
Spread the almond bisquit with the pistachio crunchy filling and lay it at the bottom of a rectangular steel mould.
Spread a 1cm layer of pistachio mousse onto the surface, then put the dessert in a blast chiller to make it harden.
When the pistachio mousse is quite firm, fill the mould up with the chocolate mousse.
Return the entremet to the blast chiller until completely hardened.
Remove the dessert from the mould, cut into single-portions of the desidered dimension and glaze them with MIRROR PISTACCHIO.