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


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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Corinthia London Hotel

Whitehall Place



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