Vanilla Bean Mousse
Bloom gelatin in cold water and set aside. In a pot, combine the heavy cream, milk, and vanilla bean compound. Whisk together the sugar and egg yolks; temper into the hot liquid. Stir constantly on medium heat until the mixture reaches 170ºF/76ºC. Strain and add the bloomed gelatin. Allow mixture to cool and fold in the whipped heavy cream. Pour into Silikomart Quenelle Molds (591076), then place in freezer until frozen.
Pistachio Mousse
In a pot, combine the milk and sugar; add pistachio paste and mix together. Strain the bloomed gelatin and add to mixture along with salt; fold in the whipped cream.
Red Berry Gelée
Melt together and pour on top of the Pistachio Mousse.
Pistachio Bavarian Cream
In a stand mixer fitted with a whip attachment, combine the milk and pastry cream mix. Whip on medium speed for 3-5 minutes. Add the pistachio paste and fold in the whipped cream. Place in the refrigerator until set.
Red Fruit Fluid Gel
Pour the water into a high-speed blender, add the agar and mix on low speed. Pour the mixture into a sauce pan and simmer for 3 minutes while constantly whisking. Add the purées, sugar, and glucose powder. Bring the mixture to a boil, strain, and then chill until firm. Mix again in a high-speed blender until smooth.
Raspberry Fruit Glass
Using a hand blender, combine the purée, scraped vanilla bean, and agar in a medium pot, then add sugar and glucose. Stirring constantly, bring the mixture to a boil. Pour the mixture into a shallow container and refrigerate until fully set and chilled. Blend the set mixture in a chilled high-speed blender until a smooth purée is obtained. Add the maltodextrin and continue to blend until dissolved. Spread the gel in a thin sheet on a lightly greased Arte Piatto Clear Transfer Sheet, Half Sheet (226095) using a stencil in the Texturas Croquanter Kit (622034); dehydrate for 24 hours.
Assembly
Strawberries
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| As needed
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Raspberries
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| As needed
|
Bulls Blood, Micro Greens
|
| As needed
|
Pistachios
|
| As needed
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Cut the
Pistachio Sponge and place into rectangle frame. Spread the
Pistachio Mousse on top and freeze. Add a layer of
Red Berry Gelée. Freeze. Un-mold the
Vanilla Bean Mousse and place the quenelles on top. Pipe the
Pistachio Bavarian Cream and
Red Fruit Fluid Gel on top. Garnish with cut strawberries and raspberries,
Raspberry Fruit Glass, and finish with bulls blood micro greens and pistachios as desired.
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