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Home / Pistachio Pre-Dessert

Pistachio Pre-Dessert

Pistachio Pre-Dessert

Rating:

Recipe Created By:
Salvatore Martone
Difficulty:
Advanced

  • Components Of Recipe
  • Fromage Blanc Sorbet
  • Cranberry Coulis
  • Pistachio Sugar Tube

Fromage Blanc Sorbet

1200g (42.3oz)
160g (5.6oz)
460g (16.2oz)
8g (0.3oz)
100g (3.5oz)
60g (2.1oz)
100g (3.5oz)
600g (21.2oz)

Method of Preparation

  1. Warm water, cream, and to 45°C/113°F.
  2. Add sugar, and glucose; heat to 85°C/185°F.
  3. Cool; add fromage blanc and store refrigerated overnight.
  4. The following day, add lemon juice, burr mix and process in ice cream machine.

Cranberry Coulis

700g (24.7oz)
750g (26.5oz)
300g (10.6oz)
300g (10.6oz)
2000g (70.5oz)
4g (0.1oz)
2g (0.1oz)

Method of Preparation

  1. Combine water, sugar, and orange juice; bring to a boil.
  2. Add frozen cranberries, ginger and clove; simmer 5 minutes.
  3. Cover with plastic wrap; allow to cool.
  4. Burr mix, strain and use as desired.

Pistachio Sugar Tube

500g (17.6oz)
50g (1.8oz)
150g (5.3oz)

* can be replaced with

Method of Preparation

  1. Cook and water to 160°C/320°F.
  2. Add and stir to combine.
  3. Pour over Silpat® and cool.
  4. Process in food processor and/or spice grinder to powder consistency.
  5. Using desired stencil, sprinkle on Silpat®.
  6. Bake in oven at 140°C/284°F for 2 minutes (with oven off), then turn oven on for 1 minute to finish.
  7. Remove from oven, roll into tube and use as desired.