Pistachio-Raspberry Petit Gâteaux

mybarecupboard.com

Mikka

6 grams gelatine sheets

200 grams whipping cream (35% fat)

30 grams caster sugar

18 to 20 grams egg yolk

70 grams milk, fresh or UHT

70 grams (homemade) pistachio paste

Soak gelatine sheet in cold water until soft, about 5 to 10 minutes. Squeeze off excess water, set aside.

Whisk cream until it has the consistency of a thick yogurt, chill in the fridge until needed.

Whisk yolk and sugar in a mixing bowl until light in colour. Pour in milk and place bowl on top of a saucepan with simmering water. Stir constantly until mixture has reached to about 165ºC. Mixture has the (almost) consistency of evaporated milk. Turn off heat, add in the softened gelatine, stir until gelatine is completely melted. Stir in the pistachio paste and mix until well-combined. Whisk yolk and sugar in a mixing bowl until light in colour. Pour in milk and place bowl on top of a saucepan with simmering water. Stir constantly until mixture has reached to about 165ºC. Mixture has the (almost) consistency of evaporated milk. Turn off heat, add in the softened gelatine, stir until gelatine is completely melted. Stir in the pistachio paste and mix until well-combined.

Fold in the whipped cream and mix well.

Directions at mybarecupboard.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer