DESSERT CHERRY, PISTACHIO AND PASSION FRUIT
CHERRY SIPHON MOUSSE
- 150gr of Griote/Cherry Fruit Puree
- 25gr of Albumin
- 25gr of Maltitol
- 2gr Ice Cream Stabilizer
Mix all the ingredients and triturate with turmix. Place in siphon and load with a siphon load. Cool.
MACERATED CHERRIES
- 100gr of Cherry
- 100gr of Griote/Cherry Fruit Puree
Remove the stone from the cherry, and add to the fruit puree. Vacuum-pack and leave to macerate for 6 hours.
PASSION FRUIT SAUCE
- 200gr of Passion Fruit Puree
- 1gr of Xantana
Crush with turmix and pass through a sieve. Arrefer.
PISTACHIO AND PASSION FRUIT COOKIE
- 50gr Pistachio Paste, flavored and colored
- 15gr Albumin
- 172gr of Passion Fruit Puree
- 1gr Ice Cream Stabilizer
Crush all ingredients with a turmix and pass through a fine mesh strainer. Place in the siphon with a load. Microwave in plastic cups for 40 seconds.
PISTACHIO GANACHE
- 60gr Pistachio Paste, flavored and colored
- 180gr chocolate White Azor
- 80gr Cream 35%
Boil the cream.
Melt the chocolate and add the two preparations.
Finally add the pistachio paste.
DESSERT: CHERRY
- 100gr whole skinless pistachio nuts
- 100gr of sugar (sucrose)
Caramelize the pistachios in the sugar.
