Recipe of the month

PISTACHIO, STRAWBERRY, GRAPEFRUIT

For 12 petits gâteaux.

PISTACHIO-ZEST FINANCIER SPONGE

• Egg whites 120 g
• Coconut icing sugar 50 g
• Pistachio powder 50 g
• Hulled barley flour, organic 30 g
• Wheat flour T80 organic 20 g
• Butter, salted 35 g
• Pistachio paste 35 g
• Pink grapefruit zest 1 piece

Melt butter and leave to cool. Mix whites with icing sugar in a mixer with a paddle. Add powders and zests. Finish with pistachio paste and butter. Pour into frames and bake at 160°C for 10 minutes. Cool out of the oven before cutting.

STRAWBERRY COMPOTE INSERT

• Strawberry puree 375 g
• Blonde non refined sugar 8 g
• Pectin NH 4.5 g
• Gelatin powder (200 Bloom) 1.5 g
• Water for gelatin 9 g

Heat puree to 40°C, add sugar mixed with pectin before boiling. Add soaked gelatin and blend before pouring inserts. Blast freeze.

PISTACHIO CREAM

• Milk 357 g
• Cream 35% fat 115 g
• Egg yolks 180 g
• Blonde non refined sugar 30 g
• Pistachio paste 100 g
• Gelatin powder (200 Bloom) 10 g
• Water for gelatin 60 g

Boil milk with cream, pour onto yolks mixed with sugar and pour back into saucepan to cook to 82°C (crème angaise). Add pistachio paste and soaked gelatin. Blend and use.

MASCARPONE CREAM

• Cream 35% fat 300 g
• Mascarpone 200 g

Whip ingredients together. Fill a piping bag with a flat tip.

STRAWBERRY BRUNOISE WITH GRAPEFRUIT

• Strawberries 12 pieces
• Pink grapefruit 6 segments

Cut strawberries and grapefruit into a small brunoise. Set aside.

ASSEMBLY AND FINISHING

• Green pistachios, crushed as nec.

In round moulds pour pistachio cream. Place strawberry insert and close off with a pistachio zest financier sponge. Smoothen and blast freeze before unmoulding. Vertically pipe the mascarpone cream around the petit gateau. Place the fruit brunoise in the centre, finishing by sprinkling crushed green pistachios.