Verrine capucine
Pastry recipe
-
Esperanto biscuit
Ingredients
- Almond powder - 200g
- Sugar - 200g
- Egg - 3
- Pistachio paste - 10g
- Melted butter - 120g
- green coloring - As required
Melt the butter and cool.
Mix the ground almonds, sugar and eggs, add the cooled butter and finish with pistachio paste and a pinch of green colouring.
Bake at 180 °C.
-
Raspberry compote
Ingredients
- Frozen fruits IQF : Williamette raspberry - 180g
- Sugar - 90g
Bring to the boil and cook over low heat for 10 minutes.
In this step
Frozen whole fruit and pieces IQF -
Litchi cream
Ingredients
- Frozen fruit purée, sugar added : Lychee - 200g
- Sugar - 80g
- Gelatin - 6g
- Whipped cream - 300g
Heat half the puree with the sugar until dissolved.
Melt the bloomed gelatine in the hot puree.
Mix with the remaining puree.
Fold in the whipped cream.
In this step
Frozen fruit purées -
Rose gelee
Ingredients
- Water - 25g
- Rose water - 2
- neutral glaze - 70g
-
Pistachio syrup
Ingredients
- Water - 51g
- Sugar - 65g
- Pistachio paste - 20g
