Vegan Petits Gâteaux with Pistachio and Berries - Sosa
An original recipe by Antonio Bachour, chef and owner of Bachour Miami. Recipe calculated for 10 cakes.
Ingredients
- Raspberry crisp 130g - Corn flakes 24g - Raspberry crispy 60g - Éclat d’Or 260g - Raspberry Inspiration
- 130g - Corn flakes
- 24g - Raspberry crispy
- 60g - Éclat d’Or
- 260g - Raspberry Inspiration
- Vegan pistachio mousse 280g - Pistachio Paste 7g - Natur Emul 380g - Rice milk 15g - Vegan Mousse Gelatine 130g - Sugar 40g - Cold inulin 150g - Water 1g - Salt 7,5g - Potatowhip
- 280g - Pistachio Paste
- 7g - Natur Emul
- 380g - Rice milk
- 15g - Vegan Mousse Gelatine
- 130g - Sugar
- 40g - Cold inulin
- 150g - Water
- 1g - Salt
- 7,5g - Potatowhip
- Strawberry crémeux 70g - Sugar 15g - Hot inulin 2,5g - Natur Emul 7g - Fruit NH Pectin 350g - 100% Strawberry Puree 60g - Coconut oil
- 70g - Sugar
- 15g - Hot inulin
- 2,5g - Natur Emul
- 7g - Fruit NH Pectin
- 350g - 100% Strawberry Puree
- 60g - Coconut oil
- Strawberry jelly 2,7g - Pro-Pannacotta Iota 30g - Sugar 300g - Strawberry Puree
- 2,7g - Pro-Pannacotta Iota
- 30g - Sugar
- 300g - Strawberry Puree
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