Strawberry Pistachio Plated Dessert

Bring the water to a boil with the non-fat dry milk powder mixed with the stabilizer. Add the previously rehydrated gelatin.



Emulsify the hot liquid with the PISTACHIO PRALINE 42% mixed with melted COCOA BUTTER.



Add the egg whites and the cold cream and mix.



Let crystallize in the refrigerator overnight, before whipping the mixture with a whisk to obtain a worktable texture.

Heat the milk and add the gelatin previously rehydrated.



Gradually pour this mixture over the PISTACHIO PRALINE 42% and. Continue mixing until a smooth, elastic and shiny texture is obtained.



Stabilize this emulsion by slowly adding the cold cream. Mix with immersion blender to perfect the emulsion.

Sift together the dry ingredients.



Add the cold butter in small cubes and mix all ingredients with the paddle attachment. Small balls will form, then turn into a homogeneous paste. Stop mixing.



Refrigerate or use immediately.

Heat the sugar, water and glucose to 155°C (311°F).



Pour on a silicone mat. Once cold, mix in powder.



Using a stamen, place this sugar powder in the desired template on a silicone mat and sprinkle with chopped pistachios.



Place in the oven at 160°C (320°F) until the sugar melts. Keep away from moisture.

Heat the purée to 40°C (104°F), then add the mixture of sugar and pectin. Bring to a slight simmer and add the lemon juice. Reserve in the refrigerator.

Mix the confit with the brunoise strawberries.