Pâtisserie

Opalys, pistachio and strawberry

5j recipe

DOSES FOR: 15 porzioni

Recipe by pastry chef Alessandro Rossetti

Opalys, pistachio and strawberry
5j recipe
ingredients

90 g Organic Grissino 170W flour

90 g Shelled pistachio flour

90 g Raw cane sugar

90 gram Lescure 84% DOP butter sheets

preparation

Mix the dry ingredients in the stand mixer. Begin kneading with a paddle, gradually adding the cold butter in cubes.

Once the butter is completely mixed in, stop the mixer and sprinkle the mixture onto a silicone mat.

Let the crumbled mass rest in a blast chiller for 30 minutes before baking at 150° C for about 13–15 minutes, depending on the type of oven.

Allow to cool then store in an airtight container.

details

Store for up to 7 days at room temperature or 30 days at -18° C.

Recommended serving size 15 grams.

ingredients

122 g Water

103 g Bronte pistachio cream

6 g Sosa 40De glucose syrup

2 g Sosa gold gelatine of bovine origin

10 g Water for hydration

180 g Opalys 33% Valrhona Couverture

250 g Elle&Vire Cream 35% Mg Excellence

preparation

Hydrate the gelatine in the water.

Melt the Opalys 33% chocolate to 45° C.

Pour the water into a saucepan, add the glucose syrup and bring to a light boil. Add the hydrated gelatine with the weight of the water.

Add the pistachio cream to the chocolate, mix then create an emulsion by adding the water in 3 doses.

Blend the cream with a stick blender, taking care not to incorporate air.

Finish with the cold liquid cream.

Leave to crystallise in the fridge for a minimum of six hours before use.

details

Store for up to 4 days at +4° C or freeze.

Recommended serving size 30 grams.

ingredients

300 g Granulated Ravifruit strawberry puree

70 g TPT sugar syrup (50% water and 50% granulated sugar)

20 g Ravifruit lemon puree

13 g Cold Sosa Gelcrem

preparation

Mix all ingredients together in a bowl with the help of a stick blender.

Leave the mixture to rest for 30 minutes in the refrigerator so the starch can rehydrate properly then mix once more.

Pour into a dispenser and store at +4° C.

details

Store for up to 7 days at +4° C or freeze.

Recommended serving size 10 grams.

ingredients

500 g Ravifruit strawberry puree

235 g Ravifruit sorbet mix

32 g Water

preparation

Combine all ingredients in a bowl then mix to homogenise.

Stir the mixture and store at -18° C.

details

Store for up to 7 days at -18° C.

Recommended serving size 15 grams.

ingredients

400 g Ravifruit strawberry puree

2.5 g Sosa Citric Acid

40 g Cold Sosa Proespuma

preparation

Combine all ingredients and stir until the mixture is smooth and homogeneous. Pour the mixture into the siphon and load with a gas cartridge.

Leave to rest at +4° C.

details

Store for up to 6 days at +4° C or freeze.

Recommended serving size 10 grams.

ingredients

110 g Bronte pistachio cream

180 g Pasteurised egg whites

30 g Soft Grissino 170W Bio flour

2 g Salt

preparation

Combine all ingredients in a bowl and mix.

Pour the mixture into the ½” siphon and load with two gas cartridges.

Dispense the mixture until half-filling a disposable paper cup. Cook at maximum power in the microwave for about 40 seconds.

After cooking, let cool by turning the cup upside down.

details

Store for up to 7 days at +4° C or 30 days at -18° C once cooked.

Recommended serving size 5 grams.

Assembly and finishing

Arrange 30 grams of cream in the centre of the plate, spreading gently outwards with a slightly heated spatula.

Arrange on the Cream 15 grams of pistachio crumble and 15 grams of pistachio biscuit.

Position a quenelle of strawberry sorbet on top of the crumble.

Adorn with a few drops of strawberry gel and finish with 10 grams of strawberry mousse.

Garnish with Sosa Cantonese pistachios.