Volupte

WHITE CHOCOLATE AND PISTACHIO CREAM MOUSSE

Melt the rehydrated animal gelatine into the hot crème anglaise. Emulsify as for a ganache, gradually adding the crème anglaise to the chocolate and pistachio paste, always remaining above 35°. Cool the mass to 25/30° and add the whipped cream.

CREAMY PISTACHIO

Make a crème anglaise with the first 4 ingredients, add the rehydrated gelatine and pour slowly over the pistachio paste, emulsifying well with the mixer. Add the fresh cream and pour into the moulds.

RECOMPOSED HAZELNUT BISCUIT

Mix all the ingredients together and leave to rest overnight in the fridge. The following day, grate the mixture and cook at 160°C for approximately 20 minutes. Pass the recomposed biscuit inside the melted dark chocolate and leave to cool in the refrigerator.

CREAMY 70% DARK CHOCOLATE

Make a crème anglaise with the first 4 ingredients, bringing them to 82 g, add the chocolate and emulsify.

CHERRY JELLY

Heat a part of the pulp and add the granulated sugar, the dextrose and the rehydrated and dissolved gelatine. Blend everything well and add it to the rest of the preparation.

SPONGE CAKE WITHOUT FLOUR

In a large bowl mix the eggs, egg yolk, honey and granulated sugar and heat to 40°c.