Opalys, pistachio and strawberry
DOSES FOR: 15 porzioni
Recipe by pastry chef Alessandro Rossetti
ingrediants
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.
ingrediants
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.
ingrediants
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.
ingrediants
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.
ingrediants
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.
ingrediants
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.