Le Cube Grenadine by Chef Nicolas Houchet | Pastry Arts
Classic desserts can stay classic, or they can be interpreted in an original way, and that is what I have striven to accomplish with Le Cube Grenadine.
Ingredients
- 60 g unsalted butter
- 50 g superfine granulated sugar
- 10 g pistachio paste
- 50 g eggs
- 30 g ground almonds, sifted
- 10 g flour, sifted
- 30 g ground pistachios, sifted
- ½ lemon, zested
- 6 g powdered gelatin
- 60 g water, divided
- 80 g superfine granulated sugar
- 50 g egg yolks
- 200 g strawberry purée, divided
- 200 g heavy whipping cream 35%
- 100 g pomegranate purée
- 2 g agar agar
- 10 g superfine granulated sugar
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