Vanilla pistachio bavarois
A perfect marriage of bright colours and fresh flavours. That’s what you make with this cheerful pastry recipe. It yields a salted sablé Breton base, dressed with a layer of vanilla-flavoured panna cotta and a delightfully fruity pistachio bavarois. Finished off with a brightly coloured pistachio glaze, this joyful tartlet is a guaranteed eye-catcher in your display counter.
Recipe
Salted Breton Shortbread
| ingredients | preparation |
|---|---|
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Cream together. |
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Add gradually to previous mixture. |
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Mix in and leave to rest in refrigerator. Roll out until 4 mm thick and cut out 8-cm diameter discs. Bake at 170°C for 12 to 15 minutes. |
Vanilla-flavoured panna cotta
| ingredients | preparation |
|---|---|
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Heat up. |
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Infuse warm milk. |
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Dissolve in warm milk. |
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Add. |
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Add. |
Strain immediately and pour into silicon moulds. Add 3 deep-frozen raspberries. Freeze and unmould. |
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Pistachio bavarois
| ingredients | preparation |
|---|---|
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Make an anglaise. |
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Add to previous mixture. |
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Add at 30°C and apply immediately. |
Pistachio glazing
| ingredients | preparation |
|---|---|
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Mix together and heat up to 105°C. |
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Pour boiling mixture on top, leave to melt and emulsify with stick blender. Mix in 3/4 Power Flowers™ Spirulina F014760 and 1/4 Power Flowers™ Non-azo Yellow F012317. Leave to rest for 24 hours and apply at 30°C. |
Finishing and presentation
| ingredients | preparation |
|---|---|
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Fill oval-shaped silikomart mould with a layer of pistachio bavarois, add a vanilla-flavoured panna cotta centre and finish with another layer of pistachio bavarois. Freeze, unmould and glaze. Place on salted Breton shortbread and decorate with ChocRocks™. |
