300 g pistachio powder
300 g sugar
75 g flour
120 g melted butter (82% fat)
300 g eggs
S.Q. Metaxa® 60%
Step
Using a spatula, mix all the ingredients together for 3 minutes.
Spread on a 40 x 60-cm baking sheet. Bake at 190°C for
8 minutes. After baking, brush the biscuit with the Metaxa®.
2. METAXA® CHERRY COMPOTE
Ingredients
140 g Morello cherry puree
130 g sugar
5 g yellow pectin
5 g gelatin 180 bloom
380 g IQF whole Morello cherries
35 g Metaxa® 60%
Step
Bring the puree, sugar and pectin to the boil. Stir in soaked
gelatin. Add Morello cherries and stir until boiling. Cool to
40°C before adding the Metaxa®. Pour into desired silicone
mould and freeze.
3. PISTACHIO CREAM
Ingredients
1 000 g cream (35% fat)
150 g sugar
240 g egg yolks at room temperature
20 g gelatine 180 bloom
180 g 33% white chocolate
240 g 100% pistachio paste
Step
Bring the cream and sugar to the boil, then stir in the egg yolks
until they reach 82°C. Using an immersion blender, blend in
the pre-soaked gelatine, then the white chocolate, followed
by the pistachio paste. Leave to stand overnight in a cool
place.
4. TRADITIONAL PISTACHIO PRALINE
Ingredients
400 g sugar
120 g water
500 g whole pistachios
Step
Bring sugar and water to the boil. Add raw pistachios, stirring
constantly over medium heat until mixture turns golden. Roll
out on a baking sheet and leave to cool. In a food processor,
blend until perfectly smooth.
5. GREEN CHOCOLATE COVER
Ingredients
200 g white chocolate
200 g cocoa butter
S.Q. green color fat based
