Pistachio rosettes with cherries - Richemontplus.com International

Ingredients

• 1'800 g pistachio rosettes, Ø 54 mm
• 700 g cherry jelly hemispheres, Ø 3 cm
• 2 g silver leaf (garnish)
• 1'300 g pistachios and butter mixture
• 500 g cherries, black, frozen, pitted, quartered
• 130 g almonds, white, ground
• 130 g pistachio kernels, finely ground
• 155 g wheat flour 400
• 340 g sugar
• 4 g baking powder
• 340 g egg white
• 170 g butter, liquid
• 35 g pistachio paste 90%
• 100 g sugar
• 10 g LM pectin, nappage
• 250 g cherry puree, black, frozen
• 135 g orange juice
• 35 g lemon juice
• 170 g cherries, black, frozen, pitted, chopped