Pistachio christmas tree composed of:
– pistachio crisp,
– pistachio kadaif insert,
– pistachio mousse,
– green velvet spray,
– pistachio ice cream quenelle,
– caramelised pistachios,
– pistachio powder.
Equipment used
– Silikomart Sapin Soffice Incanto mould
– Ancel 210 Bloom gelatine (gold quality)
– Green velvet spray
– Silikomart silicone baba mould
Ingredients
Pistachio praline
✔75g caster sugar
✔150g unsalted pistachios
Pistachio crisp
✔20g white chocolate
✔25g pistachio praline
✔10g crêpes dentelles
Pistachio kadaif filling
✔35g kadaif
✔80g pistachio praline
Pistachio mousse
✔30g single cream
✔30g white chocolate
✔80g cold single cream
✔30g pistachio praline
✔1.5g gelatine
✔Green velvet spray
✔Pistachio powder
✔Caramelised unsalted pistachios
The recipe
For 3 Christmas trees
Pistachio praline
✔75g caster sugar
✔150g unsalted pistachios
Spread the unsalted pistachios on a baking tray and bake at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of baking paper and leave to cool. Place the pistachios and the caramel, cut into pieces, in a blender and blend until you obtain a praline. Store in a sealed container. You will have some praline left over to use in other recipes.
Pistachio kadaif filling
✔35g kadaif
✔80g pistachio praline
Sauté the kadaif noodles for a few minutes over low heat. Remove from the heat and add the pistachio praline. Mix well.
Fill the Silikomart baba mould 3/4 full with this mixture.
Place in the freezer.
Pistachio crisp
✔20g white chocolate
✔25g pistachio praline
✔10g crêpes dentelles
In a bowl, mix together the pistachio praline and melted white chocolate.
Add the crumbled crêpes dentelles. Mix. Roll out between two sheets of baking paper and place in the freezer for a few minutes. Cut out using a cookie cutter to match the size of your mould. Set aside in the freezer until ready to assemble.
Pistachio mousse
✔30g single cream
✔30g white chocolate
✔80g cold single cream
✔30g pistachio praline
✔1.5g gelatine
Place the gelatine leaves in a bowl of cold water.
Melt the white chocolate in the microwave or in a bain-marie. In a saucepan, heat the 30 g of single cream with the pistachio praline. Remove from the heat, add the squeezed gelatine and melted white chocolate. Mix and set aside.
Whip the well-chilled liquid cream with an electric mixer. Pour in the previous mixture when its temperature is below 35°C and stir gently.
Proceed with assembly.
Assembly
Fill halfway up, spreading the pistachio mousse up the sides of the Silikomart Sapin Soffice Incanto mould.Sapin Soffice Incanto
Add the pistachio kadaif filling.
Top with the remaining pistachio mousse.
Finish with the pistachio crunch.
Place in the freezer overnight.
The next day, remove your desserts from the moulds and immediately apply the green velvet spray.
Place in a cool place until you are ready to plate up.
I made caramelised pistachios.
Make a dry caramel. Add the unsalted pistachios. Stirring constantly, coat the pistachios with caramel. The pistachios will then turn white, coated with sugar. Continue cooking.
Pour onto a silicone mat or baking paper, spacing them out to prevent them from sticking together. Leave to cool completely.
Plating
Place your dessert on your serving plate. Sprinkle with a little unsalted pistachio powder. Add caramelised pistachios and your pistachio ice cream quenelle (Faur artisan ice cream) made in the Silikomart quenelle mould.
