Circle of life

A perfect balance of frutiness from the cherry jelly with subtle acidity. Pistachio brings a little nuttyness in the flavour profile. Light and airy ricotta foam with cardamom tuile gives a great finish for the overall pastry. Keeping texture profiles in mind, each element of the dessert has a different texture, or flavor that fully appreciates Madirofolo 65%.

I really wanted to pay homage to Ontario dairy farmers in my pastry, and one of my main ingredients is a fresh cheese, ricotta.

Canadian dairy farmers are known to go through great lengths to conserve natural resources and are keen on adopting sustainable farming practices. Canadian milk's carbon footprint has decreased by 7% in the past 5 years. Along with this, pistachios are one of the most sustainable nuts to farm as well, requiring much less water as compared to other nuts like almonds. But I wanted a different approach to sustainability too, keeping the human body in mind. Pistachios have antioxidant and anti-inflammatory traits and keep blood sugar, pressure and cholesterol in check, and are overall just a great addition to a healthy diet. Cherries are another local ingredient used in this dish, which really needed something fresh along with the rich cheese and the nuts.

Madirofolo Whipped Ganache

Ingredients Preparation
  • 89g
    35% cream
  • 29g
    3,25% full fat milk
  • 20g
    glucose

Boil

  • 2g
    gelatin sheet

Add

  • 210g
    35% cream

Emulsify (cold)

Soak gelatin in cold water. Squeeze and keep aside. 
Make ganache with 35% cream(1), glucose, milk and Madirofolo. Add gelatin
Emulsify the cold 35% cream(2). Keep cold.
In a stand mixer, whip to soft peaks.

Cherry Jelly

Ingredients Preparation
  • 125g
    cherry purée
  • 50g
    water
  • 13g
    sugar
  • 1g
    Citric acid

Boil

  • 5g
    gelatin sheet

Add

Soak gelatin in cold water. Squeeze and keep aside.
Whisk it in the warm base. Transfer on to a sheet tray to set.
Once set, cut 4 cm circles

Pistachio Sponge

Ingredients Preparation
  • 25g
    3,25% full fat milk
  • 20g
    pistachio paste
  • 10g
    sugar

Boil

  • 15g
    bread flour
  • 15g
    pistachios

Add above

  • 30g
    egg yolks
  • 18g
    whole egg(s)

Mix

  • 23g
    sugar
  • 45g
    egg whites

Whip and fold

Make a choux paste with milk, pistachio paste, sugar, flour and ground pistachios.
Add eggs and yolks. 
Make a french meringue using egg whites and sugar and fold in. 
Transfer to a sheet tray and bake at 325F for 15 mins.
Once cooled, cut 4 cm circles.

Ricotta foam

Ingredients Preparation
  • 100g
    Ricotta
  • 125g
    3,25% full fat milk
  • 25g
    35% cream
  • 25g
    sugar

Blend

Blend everything using a hand blender to smooth the base.
Transfer to spuma and charge using NO2 charger

Cardamom Tuile

Ingredients Preparation
  • 45g
    butter
  • 60g
    icing sugar

Cream

  • 45g
    egg white

Add

  • 55g
    cake flour
  • 4g
    black cardamom in powder

Mix

Spread on to a stencil. 
Bake at 350F for about 5-8 mins.
Once baked, immediately roll onto a PVC pipe.

Candied Pistachio

Ingredients Preparation
  • 60g
    pistachios

Coarse

  • 20g
    sugar
  • 6g
    water
  • 3g
    soft butter

Cook sugar and water to 110C.
Add pistachios and mix until sugar crystallizes.
Add butter.

Pistachio feuilletine

Ingredients Preparation

Pre crystalized

  • 200g
    pistachio paste
  • 60g
    feuillantine

Add

Mix pistachio paste with pre crystallized Zephyr.
Fold Feuilletine. Cut 5cm circles.

Chocolate shell

Pre crystallized

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