ARABIAN NIGHT
PLATED DESSERT
Difficulty level
PLATED DESSERT
Ingredients
| liquid cream 35% fat - lightly whipped | g 500 |
| LILLY NEUTRO | g 100 |
| water | g 100 |
| JOYPASTE PISTACCHIO PRIME | g 30 |
Preparation
Dissolve LILLY NEUTRO into water, then stir in JOYPASTE.
Gently combine to the lightly whipped cream to create a soft mousse.
Fill the single-portion mould with the mousse and put in the blast chiller until completely frozen.
Ingredients
| HONEYFILL | g 500 |
| LILLY NEUTRO | g 100 |
| water | g 100 |
Preparation
Dissolve LILLY NEUTRO into water, then stir in HONEYFILL.
Fill some hemisferical single-portion mould and put in the blast chiller until completely frozen.
Spread some chopped biscuits onto the plate so as to create a crescent shape.
Spray the frozen pistachio mousse with green velvet spray and lay it in the center, then place two honey flavoured hemispheres, one on each side of the frozen mousse.
Garnish with some pistachios and edible flowers.
Chef Executive, Pastry Chef and Chocolatier
