Pistachio Pastry

Name: Pistachio Pastry
Yield: 6 g
Ingredients: 200 g Raspberry puree; 20 g Sugar; 10 g corn starch; Raspberries, frozen; 100 g Nuts, pistachio nuts, raw; 100 g Dulce de leche; 5 g Gelatins, dry powder, unsweetened; 120 ml Milk, unspecified; 30 g Sugar; 100 g Nuts, pistachio nuts, raw; 60 g white chocolate; 200 g heavy cream 33%; 100 g white chocolate; 100 g Cocoa butter; Pistachio nuts

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An exquisite single-serving pastry featuring pistachio mousse, a nutty layer, and a vibrant raspberry filling under a glossy glaze.

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Method

Prepare the raspberry filling by combining the puree, sugar, and cornstarch, optionally adding whole berries.

Make the pistachio layer using finely chopped nuts and boiled condensed milk.

Prepare the pistachio mousse with gelatin, milk, sugar, pistachios, white chocolate, and whipped cream.

Assemble the pastry, coat it in a glaze of white chocolate and cocoa butter, and garnish with pistachios.

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Pistachio Pastry

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