Mini dessert pistachio and caramel
Recipes
October 11, 2024
STEPS FOR CREATING THE CAKE:
- White muffin base
- Caramel mousse
- Pistachio mousse
- Coverglass pistachio
FOR THE MUFFIN BASE
Ingredients
- 200 biscuit flour
- 50 starch
- 160 sugar
- 170 seed oil
- 20 banking
- 220uova
- 1 vanillin
- 2 salt
Proceedings
Mix all oil and powder ingredients except eggs. Create a smooth dough and then add the eggs, finally mix.
Put the dough into the desired molds and bake at 155°C.
CARAMEL MOUSSE
Ingredients
- 1000 whipping cream 35%
- 250 idealcrem top ready*
- 200 lukewarm milk
- 500 salted anhydrous cream caramel (ready Caramel Toffee)
Proceedings
Mix warm milk, Idealcrem top and cream caramel until smooth.
Add whipped cream and mix with a spatula until smooth and homogeneous.
PISTACHIO MOUSSE
Ingredients
- 1000 whipping cream 35%
- 200 idealcrem top ready*
- 200 lukewarm milk
- 500 pistachiocrem lab
Proceedings
Mix warm milk, Idealcrem top and pistachio lab until smooth.
Add the whipped cream and mix with a spatula until the mousse is smooth and homogeneous.
ASSEMBLY
Arrange the muffin on the bottom of the glass and some pistachio granola, dress the caramel mousse in one side of the small glass.
On the opposite side arrange the Pistachio mousse and chill in the refrigerator for at least one hour.
Arrange the Pistachio Coverglass on top and then decorate as desired.
*NOTE: For steps 2 and 3 Idealcrem Top must be ready to use. Take 360/380gr of Idealcrem Top and mix it with 1 liter of water. Let it sit for ~20min and then it is ready to be used.
PRODUCTS USED
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