Group Pistachio Sheet
Ingredient
KG
1.000
Water
0.230
Vegetable oil
0.300
Egg
0.365
0.030
Total Weight: 1.925
Group Strawberry Mousse
Ingredient
KG
0.200
Water
0.250
Heavy cream
1.000
0.025
Total Weight: 1.475
Group Assembly/Decoration
Ingredient
KG
-
-
-
Total Weight: 0.000
- Pistachio capsule
Mix all ingredients and mix with a beater slowly in 1 minute and scrape down the edges. Continue mixing for 5 minutes on maximum
speed. Fill 2000 g in a 40x30 cm capsule. Bake at
140°C for about 60 minutes. - Strawberry mousse
Mix water, flavour and Fond Royal. Add the
lightly whipped cream little by little. - Assembly/Decoration
Divide the pistachio base into two parts, add
700 g Les Fruit Strawberry and then 1450 g of the
strawberry mousse. Place the other bottom on
top and place into the freezer. Mix Diamond Glaze
White with a little red colour and apply a thin layer
on top. Line with Diamond Glaze White and make
a pattern with a knife. Divide into desired sizes.
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