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Home / Pistachio Cherry Verrine

Pistachio Cherry Verrine

Pistachio Cherry Verrine

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Pistachio Pannacotta
  • Vanilla Mousse
  • Final Assembly

Pistachio Pannacotta

250g (8.8oz)
600g (21.2oz)
600g (21.2oz)
35g (1.2oz)
35g (1.2oz)

Method of Preparation

  1. In a pot, heat the whole milk to 104°F/40°C.
  2. Add both and , whisk together to dissolve completely; reheat milk if necessary.
  3. Remove from heat; whisk in ; whisk in heavy cream.
  4. Place in desired cup, place in the refrigerator until set.

Vanilla Mousse

75g (2.6oz)
100g (3.5oz)
500g (17.6oz)
40g (1.4oz)

Method of Preparation

  1. In a 5 quart mixing bowl, combine all ingredients.
  2. Whip to desired peaks and use as needed.

Final Assembly

as desired

Method of Preparation

  1. Pour created Pistachio Pannacotta into desired cup and allow to set.
  2. Add a layer of .
  3. Top with Vanilla Mousse.
  4. Garnish as desired.
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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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