Grapefruit and pear financier sponge cake with dried fruit puff-pastry and pistachio ice cream - Gas
Recipe: Grapefruit and pear financier sponge cake with dried fruit puff-pastry and pistachio ice cream. Dessert, French cuisine
Ingredients
- Butter 75.0 g
- Honey 35.0 g
- Plain flour 50.0 g
- Icing sugar 50.0 g
- Ground almond 50.0 g
- Raising agent 2.0 g
- Inverted sugar 12.5 g
- Egg whites 2.5 ud
- Pears 100.0 g
- Sterilised milk 50.0 ml
- Cream 130.0 ml
- Pistachio paste 160.0 g
- Egg yolk 75.0 ud
- Sugar 160.0 g
- Ice cream stabiliser 2.5 g
- Water 125.0 ml
- Sugar 310.0 g
- Extra conference pear 100.0 g
- Orange juice 75.0 ml
- Sugar 500.0 g
- Vanilla 75.0 ud
- Pink grapefruit 200.0 g
- Oranges 200.0 g
- Mandarin oranges 200.0 g
- Dark chocolate coating 750.0 g
- Butter puff pastry 750.0 g
- Royal glaze 130.0 mg
- Pine nuts 300.0 g
- Pistachios 300.0 g
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