Plated desserts



Makes desserts for 24 people

5 steps

Recipe Step by Step



50g raw Iranian pistachios
10g pure pistachio paste
40g Caster sugar
80g Whole eggs
20g Dry butter 84%
15g Egg whites
10g Caster sugar

Grind the pistachios, pistachio paste and sugar in a blender, then add the eggs to help you whip up the mixture for approx. 10 mins. Incorporate the softened butter at the end of the process. At the same time, beat the egg whites with the caster sugar. Gently mix these two mixtures.



55g raw Iranian pistachios
55g Dry butter 84%
55g French white pastry flour
55g Caster sugar

Grind the pistachios into a powder. In an electric mixer, mix the powdered ingredients with the cold cubes of butter. Sieve the cold pastry through a 4mm sieve or wire rack to obtain evenly sized granules. Store in the refrigerator or freezer until you are ready to cook. Bake at 300-320°F (150-160°C) with the oven door slightly ajar to ensure an amber coloration



150g Whole UHT milk
5g Glucose DE 38 / 40
2.5g 220-bloom gelatin powder
12.5 Water for the gelatin
300g UHT cream 35 %

Bring the milk to the boil with the scraped vanilla pods. Infuse the pods for approx. 2 hours, then sieve them through a chinois and add milk if the quantity needs correcting. Heat the infused milk with the glucose. Add the rehydrated gelatin. Slowly pour this mixture over the melted couverture. Mix to form a perfect emulsion. Add the cold liquid cream. Mix in the electric mixer again. Leave to stiffen in the fridge, preferably overnight.



280g Strawberry pulp
50g Glucose DE 38 / 40
85g Caster sugar
7.5g pectin NH
30g Lemon juice

Heat the pulp and glucose to 105°F (40°C). Mix the caster sugar with the pectin NH then add it to the heated pulp. Bring to the boil and add the lemon juice. Store in the refrigerator or use it immediately.



180g Mineral water
35g Caster sugar
45g glucose powder DE 33
10g Inverted sugar
0.5g carob gum
0.5g guar gum
230g Coconut pulp

Heat the water. Once it is at 85°F (30°C), add the sugars (sugar, atomized glucose and inverted sugar). At 113°F (45°C), add the stabilizers mixed with approx. 10% of the sugar. Pasteurize the results at 185°F (85°C) for 2 minutes, then quickly cool them down to 39°F (4°C). Mix together the syrup and fruit pulp. Mix. Leave the mixture to sit for at least 4 hours. Mix in an electric mixer and churn at between 15-20°F (-6°C to -10°C). Store in the freezer at -0.4°F (-18°C).

Assembly and finishing

Make the Opalys namelaka, strawberry confit, streusel and coconut sorbet.Make the biscuit then spread it into 18 x 18cm frames placed over a baking tray lined with a silicone mat. Bake at 365°F (180°C) for 20-25 mins.Spread the pre-hardened Opalys couverture chocolate between two pieces of logo-bearing transfer paper.Once the couverture chocolate is starting to set, use a cutter to cut out egg shapes with an outer length of 7cm and an inner opening of 5cm. Leave to set at 61°F (16°C).Use a 14cm egg-shaped template with a hole in the center to spread the strawberry confit in the middle of the plate (use approx. 10g).Use a piping bag with a Sultane nozzle to pipe 30g of Opalys Namelaka onto the rounded end of the egg.Use a piping bag (no nozzle required) to pipe 8g of strawberry confit onto the center of the namelaka.Cut out three 1.5 x 1.5cm cubes of soft pistachio biscuit and place them on the dessert (see photo).Place 8g of baked streusel onto one side of the dessert. Wash and quarter the strawberries.Place three pieces of fresh strawberry onto the dessert, as well as three Sosa sliced freeze-dried strawberries.Place a chocolate decoration on top of the namelaka.As soon as you are ready to serve, place a quenelle of coconut sorbet onto the pistachio streusel.