Pistacchio & Amarena
Difficulty level
Ingredients
| TOP CAKE | g 500 |
| eggs | g 250 |
| unsalted butter | g 250 |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 20 |
| chopped pistachios | g 100 |
Preparation
Mix the first 4 ingredients with a whisk in a planetary mixer for 6 minutes at medium-low speed.
Incorporate the chopped pistachios. Pour in buttered and floured mold and at the end insert the whole cherries. Cook at 180-190 ° C. in a 18 cm diameter mold.
Ingredients
| milk | g 200 |
| glucose syrup | g 8 |
| SINFONIA CIOCCOLATO BIANCO 33% | g 275 |
| liquid cream | g 200 |
| LILLY NEUTRO | g 35 |
| LILLY NEUTRO | g 100 |
| g 80 |
Preparation
Let boil the milk and the glucose and add the Lilly and mix with a whisk, add the chocolate mixture in 3 times and then the pistachio paste with its water.
Add the cold cream, mix and leave in the refrigerator overnight.
The next day, whisk for a few minutes in a planetary mixer.
Ingredients
| FRUTTIDOR AMARENA | g 400 |
| water | g 60 |
| LILLY NEUTRO | g 60 |
Preparation
Heat the water in the microwave oven, melt the neutral lilly and finally insert the fruttidor.
Pour into a 14 cm diameter silicone mold and freeze.
Ingredients
| CHOCOSMART CIOCCOLATO BIANCO | g 400 |
| PRALIN DELICRISP PISTACHE | g 100 |
Preparation
Melt the ingredients and use at 32-35 degrees C.
Glaze the cake with anhydrous pistachio icing. Place the gelee in the center of the cake with the black cherry, then put on the surface the BLITZ .
Whip the pistachio namelaka in a planetary mixer and with the help of a striped nozzle create spikes next to the gelee. Place a disc of tempered white chocolate sprinkled with some green color.
Pastry Chef
