PISTACHIO & APRICOT MINI-MOUSSE
SINGLE-PORTIONS
Difficulty level
SINGLE-PORTIONS
Ingredients
| BISCUIMIX | g 500 |
| eggs - at room temperature | g 300 |
| water - at room temperature | g 300 |
| JOYPASTE PISTACCHIO PURA | g 110 |
Preparation
Whip all the ingredients, except for JOYPASTE PISTACCHIO PURA, for 8-10 minutes at high speed in the planetary mixer.
Then, combine JOYPASTE PISTACCHIO PURA to the whipped mixture by stirring gently.
Spread the mixture onto trays lined with parchment paper (about 500-550g of mixture for each 60x40cm tray).
Bake for a short time at 220-230°C with the valve closed.
Let cool down completely, then cut into 9x2cm rectangles.
ADVICE:
- For best results, we recommend to measured the doses out so that they are proportionate to the volume of bowl of the planetary mixer.
Ingredients
| PRALIN DELICRISP PISTACHE - at 30-32°C | g 500 |
| JOYPASTE PISTACCHIO PURA | g 75 |
Preparation
Combine the two products and spread the mixture onto a sheet of parchment paper.
Refrigerate for 1 hour at least.
Cut out some 9x2cm rectangles.
Ingredients
| liquid cream 35% fat | g 500 |
| LILLY NEUTRO | g 110 |
| water - at 15-20°C | g 100 |
| JOYPASTE ALBICOCCA | g 50 |
Preparation
Whip cream, water and LILLY NEUTRO in a planetary mixer with the whisk attachment until soft peaks form.
Combine JOYPASTE ALBICOCCA to the mixture by stirring gently.
Ingredients
| FRUTTIDOR ALBICOCCA | To Taste |
Pipe the mousse into single-serving silicone moulds.
Lay a rectangle of crunchy pistachio filling and then one of pistachio flavoured biscuit.
Put in the blast chiller until fully hardened.
Remove from mould and cover with green velvet spray.
Pipe FRUTTIDOR ALBICOCCA on top and decorate with DOBLA SPOTS.
"You can spray the dessert with a 50/50 mixture of cocoa butter and white chocolate, both heated to 40°C previously.
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