Ingredients

  • Pistachio Brulee
  • 4 tablespoons pistachio nuts
  • 1 tablespoon sugar, caster
  • 285 milliliters whipping cream scalded
  • 6 large egg yolks beaten
  • Patebom
  • 4 large egg yolks beaten
  • 60 grams sugar, caster
  • 35 milliliters warm water
  • 1 drop vanilla
  • Gratin
  • 140 milliliters whipping cream
  • 1 drop vanilla
  • 110 grams patebom
  • Raspberry Couli
  • 225 grams raspberries may be frozen
  • 1 tablespoon red currant jelly
  • 2 tablespoons sugar, caster add sugar to taste
  • 1 teaspoon lemon juice
  • Strawberry couli
  • 225 grams strawberries
  • 1 tablespoon red currant jelly
  • 2 tablespoons sugar, caster add sugar to taste
  • 1 teaspoon lemon juice
  • 450 grams Strawberries leave whole
  • 85 grams pistachio nuts coarsely chopped

Directions

1. Brulee: Grind nuts with sugar. Need 2T paste. Add paste to beaten egg yolks. Add scalded cream. Return to pan and cook until spoon coating consistency. Pour into metal moulds and bake in bain marie at 300*F/150*C/GM 2 until just set, about 20 minutes?
2. Chill.
3. Patebom: Add half of sugar to yolks and whip, then add rest of sugar, water and vanilla until to the ribbon. Patebom will keep, covered, in refrigerator for 3-4 days.
4. Gratin: Whip cream and vanilla until stiff. Whisk in patebom to taste until stiff.
5. Coulis: Combine all ingredients and bring to a boil. Pass through chinois. Return to heat in a clean pan and continue cooking until spoon coating consistency. Red currant jelly prevents couli from splitting.
6. Soak whole strawberries in strawberry couli.
7. To Plate: Pour raspberry couli on plate. Place 5 strawberries on each plate. Pour gratin over, then blow torch. Put pistachio brulee in center. Sprinkle with chopped pistachio nuts.

Notes
Serving Ideas:Original serves 8???


Categories
CustardsPuddings
Keywords
CustardsPuddings
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