Pistachio biscuit, orange marmalade, vanilla cream and orange sorbet

Galileo Reposo

INGREDIENTS

For 10 people

For the Mirliton biscuit
70 g of finely ground almonds
20 g of powdered coconut
90 g of sugar
½ vanilla pod
8 g of honey
8 g of cornflour
45 g of egg yolks
2 eggs
1 lemon (the grated rind)
20 g pistachio paste
20 g of roughly chopped pistachios

For the vanilla cream
950 g of cream
150 g of sugar
1 vanilla pod
1 lemon (the grated rind)
200 g of egg yolks
9 g of gelatine sheets

For the light pistachio cream
125 g of patisserie cream
125 g of lightly whipped cream
25 g pistachio paste
3 g of gelatine sheets

For the chocolate coating
200 g of white chocolate
20 g of cocoa butter
50 g of chopped pistachios

For the orange sorbet
500 g of orange juice
75 g of sugar
10 g of powdered milk
40 g of glucose
2.5 g of stabilizer

For the orange marmalade
500 g of orange marmalade
8 g of gelatine sheets

For decoration
10 pistachios
10 slices of candied citron

 

METHOD

For the Mirliton biscuit
Whip together all the biscuit ingredients, apart from the lemon rind, pistachios and pistachio paste in the planetary mixer. Mix at medium speed until a frothy consistency is obtained, then incorporate the other ingredients with the help of a spatula. Spread on a 3 x 4 cm baking tray lined with baking paper. Bake for 14 minutes at 160°C, turning the baking tray after 7 minutes, and turn out.

For the cream
bring the cream to the boil with 100 g of sugar, the open vanilla and the lemon rind. Mix the egg yolks with another 50 g of sugar and pour into the previous mixture, filtering it. Cook as you would custard, heating to a temperature of 84°C. Take off the heat and dissolve the previously soaked gelatine sheets.

For the pistachio cream
dissolve the soaked gelatine sheets in the patisserie cream, then incorporate the pistachio paste and the cream. Place in the fridge, in an icing bag.

For the coating
melt the broken chocolate with the cocoa butter in the microwave or using the Bain Marie method, heating to a temperature of 40°C. Then add the pistachios.

Heat all the sorbet ingredients to a temperature of 8°C, cool and stir.

Dissolve the soaked gelatine sheets in the orange marmalade.

Return the biscuit to the mould, spread the marmalade over it and leave to set in the chiller. When very hard, pour the still liquid cream over it and freeze. Now remove the mould and cut into 1 x 2.5cm rectangles. Dip into the chocolate and pistachio mixture at a temperature of 40°C, then place in the fridge and wait a couple of hours, so that the inside defrosts.

When ready to serve, make 5 spikes with the light pistachio cream, decorate with a pistachio, a slice of candied citron and an orange sorbet quenelle.

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Credits Brambilla-Serrani

Galileo Reposo

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