Pistachio Biscuit (for 1 plate 40x60 cm)
Blend in a food processor, flour, icing sugar, almond powder and hazelnuts powder. Whip eggs white firm with salt and brown sugar. Fold in powders and spread on 40x60 cm tray. Bake at 180°C in ventilated oven, close damper for 15 min approximately.
Warm up orange juice with sugar, mix with gelatin, and add on fruit filling, add rest of ingredients cut in small pieces and orange blossom extract. Pour in the round mold Silikomart KIT TART RING 80 and Freeze.
Warm up milk and gelatin mass, pour on chocolate. At 35°C fold in the whipped cream.
Melt cocoa butter and mix with chocolate. Use at around 35°C.
Use it at 35-40°C.
Fill the mold Silikomart UNIVERSO 90 with the dulce mousse and insert the biscuit in the middle, then freeze. once frozen, dip in the dulce coating. Glaze the oriental filling palet and dipose on top of the mousse.
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