Orange Pistachio White Chocolate Cremeux Recipe
How to make Orange Pistachio White Chocolate Cremeux
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About Orange Pistachio White Chocolate Cremeux Recipe: A delectable dessert made into a tricolour, orange pistachio white chocolate cremeux is a beautiful layered dessert of pistachio puree and whipped cream with white chocolate layered above orange juice puree.
- Total Cook Time1 hr 45 mins
- Prep Time 15 mins
- Cook Time1 hr 30 mins
- Recipe Servings2
- Easy
Ingredients of Orange Pistachio White Chocolate Cremeux
- For pistachio cremeux (bottom layer):
- 25 ml castor sugar
- 25 ml liquid glucose
- 4 gms gelatine
- 20 gms water or gelatine
- 100 gms pistachio puree
- 250 gms whipped cream
- 25 ml water
- For white chocolate mousse (middle layer):
- 2 gms Egg yolk
- 50 gms castor sugar
- 40 gms water
- 20 gms glucose
- 5 gms gelatine
- 20 gms water or gelatine
- 100 gms white chocolate
- 10 gms butter
- 200 gms whipped cream
- 100 gms cooking cream
- For orange cremeux (top layer):
- 1000 ml orange juice
- 50 gms castor sugar
- 3 Yolk
- 100 ml water
- 20 gms glucose
- 7 gms gelatine
- 20 gms water or gelatine
- 1 Orange rind
- 250 gms whipped cream
- 25 gms orange crush
How to Make Orange Pistachio White Chocolate Cremeux
Prepare pistachio cremeux (bottom layer):
1.
Bloom the gelatine with water.
2.
Bring it to boil sugar, water, glucose, add in to gelatine, in warm temperature mix with pistachio paste.
3.
Whip the cream, fold it with pistachio mix pour them in to bottom of the glasses.
Prepare white chocolate mousse (middle layer):
1.
Bloom the gelatine in water.
2.
Warm water with glucose, in double boiling beat egg yolk with sugar add it with warm water mixture.
3.
Melt the chocolate with cream and add the butter. Mix it with egg mixture.
4.
Whip the cream, fold them with chocolate mixture, and pour them in to the middle layer of the glasses.
5.
Prepare orange cremeux (top layer):
6.
Bloom the gelatine with water let it side.
7.
Bring it to boil orange juice, reduce the juice in to 25%. Make it little thick like sauce.
8.
Warm the water with sugar and glucose, beat the egg yolk with sugar add the warm water mix in to egg yolk with them nicely. Add the gelatine to melt it in the warm water.
9.
Whip the cream fold them with egg mixture, then with reduced orange juice and with orange crush.
10.
Pour the mixture in to the top layer of the glasses.