Petit Royal Pistachio Rose by SuperChef Rashmi Ajani

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Petit Royal Pistachio Rose by SuperChef Rashmi Ajani
This is a Vegetarian Recipe
  • RECIPE CATEGORY: Dessert
  • Cuisine: French
  • type: Veg
  • Cooking time : 1 hr , Chilling time : 6-8 hrs
  • Advanced
This is a Vegetarian Recipe
  • RECIPE CATEGORY: Dessert
  • Cuisine: French
  • type: Veg
  • Cooking time : 1 hr , Chilling time : 6-8 hrs
  • Advanced
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        • Composition
        • 1) Almond pate sable
        • 2) Classic pistachio rose sponge
        • 3) Pistachio mousseux
        • 4) Raspberry confit
        • 5) Velvet spray
        • 120 g + 35 gDlecta unsalted butter
        • 90 gIcing sugar
        • PinchSalt
        • 30 gAlmond milk
        • 50 g + 150 gDlecta dairy cream
        • 60 g + 175 g + 100 gFlour
        • 1 tspBaking powder
        • 1 tspBaking Soda
        • 30 gPistachio meal
        • 200 gCondensed milk
        • 25 g + 30 gSugar
        • Few dropsRose essence
        • As requiredGreen color
        • 1 tbspDlecta Premium milk
        • 120 gCustard
        • 150 gWhite Chocolate
        • 180 gDlecta whip topping
        • 60 gPistachio paste
        • 120 gMousse Mix
        • 60 g + 40 gWater
        • 150 gRaspberry puree
        • 1/2 tspGelaton
        • As requiredRose essence
        Step 1

        For ALMOND PATE SABLE :

        Step 2

        Mix Cream,Butter,Salt,Sugar,Almond milk and 60 gms flour.

        Step 3

        Add the rest flour and make a dough.

        Step 4

        Chill the dough for an hour and bake in a pre-heated oven on 135 degree Celsius for 15 mins.

        Step 5

        For CLASSIC PISTACHIO ROSE SPONGE :

        Step 6

        Sieve 100g flour,1 tsp baking powder,tsp baking soda.

        Step 7

        In a bowl beat butter,condense milk & sugar and add rose essence.

        Step 8

        Gradually add dry ingredients and milk and tbsp vinegar.Bake in pre-heated oven on 170 degree Celsius for 25 mins.

        Step 9

        For PISTACHIO MOUSSEX :

        Step 10

        In a bowl beat custard.Add Dlecta whip topping and white chocolate ganache(white chocolate + Dlecta dairy cream)

        Step 11

        Whip it to smooth consistency.Add pistachio paste and green colour.

        Step 12

        Add mousse powder to warm water and mix it.Add it to whipped cream mixture

        Step 13

        For ROSE RASPBERRY CONFIT:

        Step 14

        In a sauce pan simmer raspberry puree and add 15 Gms sugar

        Step 15

        Mix 15 Gms sugar with gelaton and mix it to raspberry mixture

        Step 16

        Allow it to set in chiller in moulds

        Step 17

        HOW TO ASSEMBLE : Take silicon moulds of desired shape.

        Step 18

        Fill prepared mousseux in the mould upto 1⁄4 height

        Step 19

        Place the set raspberry confit above it.Fill the remaining mould with pistachio mousseux.

        Step 20

        Cover the moulds with cling wrap.Set it in freezer for 6-8 hrs

        Step 21

        For Decoration : Make a Velvet spray (200g white chocolate,200g cocoa butter,green candy color.

        Step 22

        Demuld the ENTREMET,Spray it with VELVET SPRAY.

        Step 19

        Place it on ALMOUND PATTE and your Divine Dessert is ready.

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