Strawberry Pistachio Plated Dessert | Valrhona
Prepare the Mounted Ganache and the Crémeux. Make the Streusel and shape pieces about 1cm in diameter. Reserve in the refrigerator. Bake at 150°C (302°F) fo
Ingredients
- hole milk 3g
- gelatin 365g
- PISTACHIO PRALINE 42% 180g
- heavy cream 36%
- PISTACHIO STREUSEL 80g raw cane sugar
- 80g all-purpose flour
- 80g pistachio flour
- European butter
- sugar 135g
- water 55g
- glucose 55g
- chopped pistachios 15g
- strawberry purée 260g
- raspberry purée 55g
- sugar 20g
- pectin NH 2g
- lemon juice 2g
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