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Chef's dessert: Pistachio, cherry and chocolate

This dessert from the chef consists of several components, including a chocolate-pistachio brownie, pistachio parfait, and cherry mousse.

Ingredients

300gSugar
700gdark chocolate
80gButter
chopped pistachios
2units.itemsEgg yolks
0.5Baking powder
Silicone molds 'Savarins'
70gSifted flour
4units.itemsEggs

4units.itemsgelatin sheet
400gDebic Crème Anglaise
300gUnsweetened whipped cream
100gpistachio compound

30gmycryo cocoa butter
300gWhite chocolate callets
40gGlucose syrup
115gBoiron cherry puree
30gsorbitol liquid

250gWater
200gSushi rice
Green food coloring
pistachio compound

350gBoiron cherry puree
300gUnsweetened whipped cream
60gSugar
10gGelatin sheets
spherical silicone molds

5gKappa
500gBoiron cherry puree

8units.itemsEggs
170gSugar
180gAlmond powder
100gpistachio compound
45gFlour
siphon and cardboard cup

75gpistachio compound
1lDebic Parfait

Preparation

  1. Melt the chocolate with the butter.
  2. Whip the eggs, egg yolks, and sugar.
  3. Fold together the flour, chocolate, and egg mixture.
  4. Add the baking powder and pistachios.
  5. Fill the mold and bake at 200°C.

  1. Soak the gelatin and mix together with the pistachio compound into the warm crème anglaise.
  2. At room temperature, fold in the semi-whipped cream.
  3. Fill the mold with the mousse.

  1. Melt the callets with the mycryo au bain-marie.
  2. Heat the cherry purée to 40°C and add the glucose and sorbitol, allowing them to dissolve.
  3. Mix the chocolate mixture with the cherry mixture and let cool before further processing.
  • Tip: you can portion the ganache into piping bags and freeze them!

  1. Cook the rice until done and season with pistachio compound.
  2. Optionally add a drop of green food coloring.
  3. Blend until smooth in a blender, spread thinly on a silicone mat, and dry at 80°C.

  1. Place the mold in the freezer. Soak the gelatin.
  2. Heat (a portion of) the cherry purée and dissolve the soaked gelatin in it.
  3. Whip the cream until light and fold it into the cherry purée.
  4. Pour the cherry mousse into the mold and return it to the freezer.

  1. Mix the required ingredients cold and bring to a boil.
  2. Dip the frozen cherry mousse into the warm purée for a beautiful jelly layer around the mousse.

  1. Blend everything in a blender, strain, and fill a siphon with the mixture.
  2. Add 3 cartridges and let rest overnight in the refrigerator.
  3. Poke a hole in the bottom of a cardboard cup.
  4. Pipe the sponge cake into the cup until halfway.
  5. Cook in the microwave for 40 seconds. 

  1. Whip the parfait into a light mousse.
  2. Mix in the pistachio compound and pour the mixture into a mold and place in the freezer.