Ingredients
Pistachio dacquoise
200g ground pistachio
200g ground almonds
200g icing sugar
250g egg whites
75g caster sugar
Apricot jelly insert
225g apricot puree
6.5g gelatine
30g caster sugar
50g roasted diced apricots
10g honey
1 cinnamon stick.
Pistachio brulee insert
160g whipping cream
100g pistachio paste
50g whole eggs
45g egg yolks
25g caster Sugar
4g gelatine
Method
Pistachio dacquoise
Whisk the egg whites with the castor sugar, adding the sugar in two stages.Sieved the icing sugar, ground almonds and ground pistachio nuts.Once the meringue is stiff peak, fold through the nuts and icing sugar mix in three stages.Spread into a silicone mat and bake at 165c for 14 minutes. Cut into required rectangle once cool.
Apricot jelly insert
Cut the apricots in half, place on a tray and drizzle with Honey and a cinnamon stick. Cover with foil and bake at 170c for 15 minutes. Once cold remove the skin and cut into 1cm dice.Bring the puree and sugar to the boil, add the bloomed gelatine and mix well. Fold through the diced apricot and leave to cool on an ice bath. Once set place the mix into the mould to set.
Pistachio brulee insert
Bring the cream and pistachio paste to the boil. Whisk the whole eggs, yolks and castor sugar. Pour the hot pistachio cream over the egg mix and whisk well. Place in a tray and bake at 90c for 25 minutes.Once cooked, pass the mix through a fine chinois and place in a bowl, add the bloomed gelatine, whisk well.Leave mix to chill to 20c the pipe into mould to set.
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