Lemon and poppy seeds heart with pistachio glaze

by Cesare Murzilli

Lemon cake mix with poppy seeds

200 g egg
247 g caster sugar
132 g shortcrust pastry flour
4 g baking powder
67 g rice flour
115 g cream
67 g seed oil
5 g poppy seeds
2 pc lemon zest

Lemon drizzle

100 g water
100 g lemon juice
100 g caster sugar
100 g limoncello syrup
3 pc lemon zest

Pistachio glaze

400 g 33% white chocolate
60 g grapeseed oil
200 g pistachio paste
200 g pistachio praline

Pistachio cream

50 g whole milk
3 g powder gelatine
15 g water for gelatine
365 g pistachio praline
180 g cream 35%

Candied pistachios

150 g roasted pistachios
75 g sugar
25 g water
2 g salt

Lemon and poppy seeds heart with pistachio glaze

Weight of raw pastry for CV4 heart mould: 150 g

Lemon cake mix with poppy seeds: whisk the eggs with the sugar in the stand mixer until frothy. sift the flour with the baking powder and add it to the whipped mixture alternating the dry ingredients, then add the poppy seeds. Bake at 160°C for around 15 minutes. While still warm, moisten with 130 g of lemon water.

Lemon drizzle: bring the water and sugar to the boil.add the zest and leave to infuse. cool to 50°C add the limoncello. Filter and then drizzle over the cake while it is still warm.

Pistachio glaze: melt the chocolate and add the other ingredients. Temper at 24/25°C and use to glaze the millefeuille heart.

Pistachio cream: bring the milk to the boil and add the gelatine previously dissolved in the water. Pour this over the praline and emulsify thoroughly. Complete with the cream, mixing it to a perfect emulsion. Cool and refrigerate for 12 hours.

Candied pistachios: Heat the sugar and water to 115°c and add the roasted pistachios. Lower the heat and coat the nuts so that the sugar crystallises evenly. Add the salt. Fill the heart with the cream, frost half using the tempered glaze, decorate with the ganache and candied pistachios.

The products used in this recipe

CV4