White chocolate and pistachio fraisier
Recipe
Pistachio genoa bread
| ingredients | preparation |
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Emulsify in a Robot-Coupe® |
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Mix well and add very slowly to the nut paste |
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Beat egg whites until stiff and add the sugar. Fold in with the nut mixture. |
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Add. |
Pour into 2 frames of 40 cm x 60 cm each and bake for 7 to 10 min. at 210°C (410°F) |
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Strawberry preserve
| ingredients | preparation |
|---|---|
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Combine and cook until the preserve sets |
Vanilla and white chocolate cream
| ingredients | preparation |
|---|---|
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Make a crème anglaise |
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Pour the crème anglaise over the chocolate and emulsify. Pour into a mixer and heat to 40°C (104°F) |
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Add. |
Finishing and presentation
- Cut a few strawberries in cubes and mix with a bit of strawberry preserve. - Put the strawberry cubes in a glass and cover with a pistachio sponge and white chocolate cream.
Tip: Use apricots or peaches instead of strawberries. |