Pistachio tourbillon

The colour green and nature are the sources of inspiration for this elegant tourbillon, a signature creation by Sergi Vela. A seductive spiral of flavour with touches of lime, mango and pistachio.

mango sablé biscuit

Ingredients Preparation
  • 540g
  • 140g
    freeze-dried mangoes
  • 350g
    powdered sugar
  • 9g
  • 112g
    ground almonds
  • 100g
  • 930g
    rice flour

Mix all of the dry ingredients together in a food processor with the paddle blade attachment.
Take the butter straight from the fridge, cut into small squares and add to the mixture.
Finally, add the egg.

pistachio panna cotta

Ingredients Preparation
  • 165g
  • 30g
  • 2g
    leaf gelatine
  • 40g
    pistachio paste
  • Heat up the cream together with the milk and melt the gelatine.
  • Incorporate the melted Istak white chocolate and the pistachio paste, then add the emulsion.
  • Place into the corresponding mould and freeze.

pistachio cream quenelles

Ingredients Preparation
  • 300l
    fresh cream 38%
  • 50g
  • 50g
    pistachio paste
  • Heat up the cream with the sugar.
  • Incorporate the pistachio paste and melted Istak chocolate, then store in the fridge.
  • Assemble while cold and put into the moulds, then freeze.

green coating

Ingredients Preparation
  • 1g
    green food coloring
  • 0.2g
    yellow food coloring
  • Melt the cocoa butter and Istak white chocolate, then mix.
  • Add the colouring, then create an emulsion.

candied lime

Ingredients Preparation
  • 9g
  • 100g
  • 40g
  • Peel the lime and blanch 9 times, changing the water each time.
  • Once blanched, cut the lime up into long, thin strips.
  • Make a syrup and add the lime.
  • Cook the lime in the syrup for 3 minutes.

finishing touch

  • Present the panna cotta on top of the sablé biscuit, then place a cream quenelle on top and finish with slices of lime, mango with vanilla, thyme leaves, lemon and passion fruit.

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