Pistachio Tourbillon

NATURAL INSPIRATION
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.

Recipe

Created by

Sergi Vela -

mango sablé biscuit

ingredients	preparation
540g butter 140g freeze-dried mangoes 350g powdered sugar 9g salt 112g ground almonds 100g eggs 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 cream 30g milk 2g leaf gelatine 40g Pistachio paste 40g CHW-P1226ISTA	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 sugar 50g Pistachio paste 50g CHW-P1226ISTA	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
150g NCB-HD703CV 150g CHW-P1226ISTA 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 lime 100g water 40g sugar	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.