Inspiration

Ingredient

• Bordalou Base - Dides
• Apricots
• Pistachio espuma
  • 80 g Natural Paste Pistachio
  • 400 g cream 35%
  • 100 g milk
  • 4 g Gelatin Powder - New Tex
  • 120 g sugar syrup: 60 g sugar + 60 g water
• Spongecake Pistachio - Frozen Elements
• Coulis apricots
  • 200g apricot puree
  • 60g elderflower syrup
  • 4g Emulbinder
• Gold paper
• Natural Oil Pistachio

Preparation

Bordalou

1. Thaw the Bordalou Base and place the apricot pieces on the tarts.
2. Preheat your oven to 170°C.
3. Bake for about 40 minutes at 170°C.
4. Let the tarts cool completely to room temperature before unmoulding.

Coulis apricots

1. Mix apricot puree with elderflower syrup.
2. Add Emulbinder and mix to a smooth coulis.
3. Put into a piping bag.

Pistachio espuma

1. Heat water and sugar to syrup.
2. Mix the syrup with pistachio paste, cream and milk.
3. Add Gelatin Powder and mix to a nice texture.
4. Put into a siphon (with 1 bubble). Be careful not to shake the canister too hard.