Pistachio Verrine

Chef Bertrand Le Gallic

Cuisine

Dessert

Category

Dessert

Creamy and melt-in-your-mouth recipe, with a little crunch.

Pistachio Verrine

Ingredients

    Pistachio sponge

    • 100 gr Vanilla sponge mix
    • 60 gr eggs
    • 20 gr water
    • 20 gr 100% Callebaut Pure Pistachio Paste Nut Based Filling
    • Roasted Pistachios

    Crunchy Layer

    • Siebin Crunchy Filling Pistachio

    Charlotte chocolate mousse

    • 200 gr Siebin Cream Stabilizer CHARLOTTE CHOCOLATE
    • 250 gr water 20/25°C
    • 1000 gr Even Fresh UHT Whipping Cream 35% Fat

    Pistachio Chantilly

    • 200 gr fresh milk
    • 10 gr Glucose syrup
    • 4 Gelatine Leaves
    • 340 gr Callebaut White chocolate 28%, W2
    • 50 gr 100% Callebaut Pure Pistachio Paste Nut Based Filling
    • 400 gr Cold Even Fresh UHT Whipping Cream 35% Fat

    You Will Need

    • 100% Callebaut Pure Pistachio Paste Nut Based Filling
    • Siebin Crunchy Filling Pistachio
    • Siebin Cream Stabilizer CHARLOTTE CHOCOLATE
    • Even Fresh UHT Whipping Cream 35% Fat
    • Callebaut White chocolate 28%, W2
    • Martellato Transparent Polystyrene Cup PMOCU003
    • Mona Lisa White Chocolate Blossoms

    Directions

      Pistachio sponge

      1. Mix all ingredients together to form a smooth batter

      2. Spread out a layer of approx. 0,5 cm on a tray.

      3. Add some pistachio slices

      4. Cook at 180°C for 15 minutes

      Charlotte chocolate mousse

      1. Mix the Siebin Cream Stabilizer CHARLOTTE CHOCOLATE with the water (20/25°C) in a plastic bowl.

      2. Fold in the whipped cream in 2 parts.

      3. Allow to set.

      Pistachio Chantilly

      1. First put the gelatine in the cold water.

      2. Melt the Callebaut White chocolate 28%, W2 in a plastic bowl, in a microwave at 40°C.

      3. In a saucepan, boil the fresh milk with the glucose syrup.

      4. Pour on the chocolate, add the gelatine and the pistachio paste and blend well.

      5. Add the cold cream, blend it again.

      6. Transfer in a plastic box with a clean film in the chiller during 24 h

      7. The next day, whip the mix in the stand mixer to form a Chantilly

      Assembly

      1. After the pistachio sponge has cooled down in the freezer for few minutes, cut some pieces with a pastry cutter.

      2. Place it in the Martellato cup

      3. Add a layer of Siebin Crunchy Filling Pistachio filling.

      4. Pipe the chocolate mousse.

      5. Add one more layer of sponge cake.

      6. Pipe the Pistachio Chantilly and decorate with the Mona Lisa white blossom.