CELESTICAL STRAWBERRIES

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.

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

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.

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.

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).