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Home / Pistachio Passion Verrine

Pistachio Passion Verrine

Pistachio Passion Verrine


Recipe Created By:
PreGel Professional Training Center

  • Components Of Recipe
  • Creme Brulee
  • Pistachio Pain de Genes
  • Passion Pearls
  • Final Process

Creme Brulee

100g (3.5oz)
250g (8.8oz)
250g (8.8oz)

Method of Preparation

  1. Whisk together all ingredients.
  2. Pour into ramekins and allow to set.
  3. Sprinkle granulated sugar on top of the crème brulee and caramelize with a torch; serve immediately.

Pistachio Pain de Genes

160g (5.6oz)
40g (1.4oz)
55g (1.9oz)
100g (3.5oz)
20g (0.7oz)
30g (1.1oz)

Method of Preparation

  1. In a mixer fitted with a paddle attachment cream the almond paste, and unsalted butter until well combined.
  2. Slowly incorporate the eggs one at a time, scraping the bowl down in-between each addition.
  3. Add the inverted sugar, followed by the salt.
  4. Add the flour and mix just until incorporated.
  5. Spread into desired baking mold and bake at 150°C/300°F for 12-15 minutes.

Passion Pearls

150g (5.3oz)
25g (0.9oz)
5g (0.2oz)
1.7g (0.6oz)
0.3g (0.1oz)
100g (3.5oz)

* can be replaced with

Method of Preparation

  1. Combine the passion fruit puree, sugar and . Gently warm and reserve.
  2. Combine agar agar and locust bean gum, and then disperse into the water. Transfer to a small sauce pan.
  3. Bring this just a boil, reduce heat to a simmer for 2-3 minutes. Remove from the heat and incorporate into the warm passion base.
  4. Drop the mixture into cold vegetable oil, allowing 5-10 minutes to fully set. Transfer pearls to cool water to rinse, and then drain.


as needed

Final Assembly

  1. In a clear glass container pour the crème brulee about half an inch thick. Allow to rest in the refrigerator overnight.
  2. Spread a thin layer of on top of the crème brulee.
  3. Cut the pistachio pain de gene into small cube and place on top of layer of fill.
  4. Using a thin disc of what chocolate the same size as the interior of class place on top of pistachio cubes.
  5. Place a thin layer of the passion fruit pears on top of the thin disc of white chocolate.
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Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
4450 Fortune Ave. NW Concord, NC 28027        Tel: 704.707.0300        Fax: 704.707.0301        Toll-Free: 866.977.3435
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