Makes 10 portions
Ingredients
Pistachio semifreddo
80g egg yolks
62 + 125g sugar
62g pistachio paste
120g egg white
250g whipped cream
Cherry sorbet
198g water
30g glucose
7g trimoline
101g sugar
333g fresh cherries jus
Marinated cherries
150g pitted cherries
150g sugar syrup 1:1
50g Kirsch
Coconut meringue
150g egg whites
50g of coconut flour
300g sugar
75g water
Method
Semifreddo
Whip up the egg yolks and the first part of sugar, insert the pistachio paste in it. Meanwhile make a Meringue with egg white and the remaining sugar, then fold in the previous base. Finish with whipped cream, spread in a rectangular mold and blast chill.
Cherry sorbet
Make a syrup with the water and the three kinds of sugar. When completely cold, add the fresh jus, mix and insert in a pacojet cup. Blast chill and blend by the order.Marinated cherry |Mix the cold syrup with the Kirsch, insert the cherries in it and let them marinate for 2 days before using.
Coconut Meringue
Make a syrup with water and sugar and pour onto the egg white in the batter machine. Let it work until the mixture is cold, then spread on the dehydrator trays, sprinkle with some coconut flour and dry overnight.
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