Group : Pistachio Biscuit
Ingredient
KG
Flour
0.120
Icing sugar
0.300
Roasted pistachio powder
0.195
Almond Powder
0.320
Brown sugar
0.180
Egg white
0.470
Sea salt
0.003
Total Weight: 1.588
Group : Oriental Filling
Ingredient
KG
Orange juice
0.070
Sugar
0.035
Gelatin mass (1/5)
0.024
La Pomme 10/10
0.500
Soft dried apricot
0.030
Soft dried dates
0.030
Orange Blossom extract
0.002
Total Weight: 0.691
Group : Dulce Mousse
Ingredient
KG
Whole milk
0.100
Gelatin mass (1/5)
0.038
Dulce chocolate 30%
0.225
Whipped cream
0.500
Total Weight: 0.863
Group : Chocolate Coating
Ingredient
KG
Cocoa butter
0.300
Dulce chocolate 30%
0.500
Diced roasted pistachio
0.030
Total Weight: 0.830
Group : Glaze
Ingredient
KG
Crystal Glaze Neutral
0.500
Total Weight: 0.500

Pistachio Biscuit (for 1 plate 40 x 60cm)

  1. Blend in a food processor, flour, icing sugar, almond powder and hazelnuts powder.
  2. Whip eggs white firm with salt and brown sugar.
  3. Fold in powders and spread on 40×60 cm tray. Bake at 180°C in ventilated oven, close damper for approximately 15 minutes.

Oriental Filling

  1. Warm up orange juice with sugar, mix with gelatin, and add on fruit filling, add rest of ingredients cut in small pieces and orange blossom extract.
  2. Pour in the round mold Silikomart KIT TART RING 80 and freeze.

Dulce Mousse

  1. Warm up milk and gelatin mass, pour on chocolate.
  2. At 35°C, fold in the whipped cream.

Chocolate Coating

  1. Melt cocoa butter and mix with chocolate.
  2. Use at around 35°C.

Glaze

  1. Use it at 35-40°C.

Assembling

  1. Fill the mold Silikomart UNIVERSO 90 with the dulce mousse and insert the biscuit in the middle, then freeze.
  2. Once frozen, dip in the dulce coating.
  3. Glaze the oriental filling palet and dipose on top of the mousse.