Pistachio and white chocolate ganache with lemon curd and yoghurt vanilla and olive oil mousse - Jam
Corin Harrison's recipe for pistachio and white chocolate ganache, silky lemon curd, olive oil mousse and lemon meringue!
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Cooking tools:
- Cream whipper
- Blender
- Fine-mesh sieve
- Dehydrator
- Double boiler
- Silicone baking mat
- Microplane
- Zip-top bag
- Oven
- Stove
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- Pot
- Pan
- Mixing bowl
- Whisk
- Colander
- Chef's knife
- Cutting board
- Peeler
- Kitchen scale
- Measuring cup
- Spatula
- Baking sheet
- Refrigerator
Ingredients
- Lemons 8in
- Sugar 200g
- Malic acid – To taste
- Xantham gum – To eye
- Clarified Butter – 200g
- Lemon – 1 in
- Eggs whites – 90g
- Sugar – 140g
- Tahitian Vanilla – 2 large pods
- Sugar – 200g
- Whole milk – 330ml
- Double cream – 70ml
- Natural Yoghurt – 450ml
- Olive oil (top Quality Omed) – 120ml
- Gelatine – 4 bloomed
- Salt – 5g
- Xantham – 2g
- Good quality White chocolate – 300g
- Silken Tofu – 300g
- Pistachio paste (smooth and pure) Turkish if possible – 20g
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