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Home / White Chocolate-Pistachio-Lemon Plated Dessert

White Chocolate-Pistachio-Lemon Plated Dessert

White Chocolate-Pistachio-Lemon Plated Dessert

Rating:

Recipe Created By:
Michael Laiskonis
Difficulty:
Advanced

  • Components Of Recipe
  • Lemon Cream
  • Pistachio Sablee
  • Pistachio Sponge
  • Roasted White Chocolate Cremeaux

Lemon Cream

100g (3.5oz)
150g (5.3oz)
85g (3.0oz)
85g (3.0oz)
15g (0.5oz)

Method of Preparation

  1. In a heavy saucepan, whisk together eggs and sucrose, then add lemon juice.
  2. On medium heat, bring mixture to a boil, stirring constantly, as it will easily scorch on the bottom.
  3. When the mixture boils and is quite thick, remove from heat and emulsify the butter into the lemon cream in small amounts, followed by the . Reserve chilled.

Pistachio Sablee

100g (3.5oz)
60g (2.1oz)
90g (3.2oz)
55g (1.9oz)
180g (6.3oz)
3g (0.1oz)
8g (0.3oz)

Method of Preparation

  1. In a mixing bowl fitted with the paddle attachment, cream together butter, and sucrose.
  2. Slowly add egg yolks, scraping down the bowl after each addition.
  3. Add flour, salt and baking powder, mixing just until combined. Chill.
  4. Roll or sheet dough to desired thickness; form and bake as desired.

Pistachio Sponge

170g (6.0oz)
200g (7.1oz)
20g (0.7oz)
2g (0.1oz)

Method of Preparation

  1. Thoroughly combine all ingredients; pass through a fine mesh sieve.
  2. Transfer the mixture to a one-pint foam siphon and load two gas chargers, per manufacturer's instructions.
  3. Dispense the mixture into small plastic or paper cups, into which a few regularly-spaced holes or slits are punched.
  4. Place in microwave and cook on high power for 30-40 seconds.

Roasted White Chocolate Cremeaux

170g (6.0oz)
10g (0.4oz)
200g (7.1oz)
4 sheets
100g (3.5oz)

Method of Preparation

  1. Place the chocolate into a bowl.
  2. Bring the glucose and milk to a boil; remove from heat and stir in the bloomed gelatin.
  3. Remove from heat and slowly incorporate into the chocolate.
  4. Add the cream and emulsify with an immersion blender. Transfer to silicon forms and freeze.

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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