Preparation
Ingredients
Pistachio Sponge
500g Biscuit Mix
325g Water
40g Pistachio Prime
Pistachio Mousse
1000g Cream
300g Water
200g Lilly Neutro
100g Joypaste Pistachio Prime
Topping
As needed Fruittidor Cherry
500g Biscuit Mix
325g Water
40g Pistachio Prime
Pistachio Mousse
1000g Cream
300g Water
200g Lilly Neutro
100g Joypaste Pistachio Prime
Topping
As needed Fruittidor Cherry
Recipe
Download pdf (4kB)Pistachio Sponge:
Whip all the ingredients in a planetary mixer for 10 minutes at high speed. Place batter in parchment lined full sheet tray. Bake at 350°F for 16-18 minutes.
Pistachio Mousse:
Whisk cream until soft peaks. Mix Lilly and water in a separate bowl. Once Lilly is dissolved fold in soft cream then fold in Joypaste Pistachio. Place in a piping bag fitted with a large star tip.
Assembly:
Using ring cutters to cut small rounds of sponge and place one in the bottom of each Dobla Ballerina chocolate cups.
Spread a thin layer of Pralin Delicrisp Noir on top of the cake then fill the remainder of the cup with pistachio mousse. Top mousse with Fruittidor Cherry.