Inspiration

Pistachio Crisp | Mini Quenelle Caramel | Red Fruits Gel | Chocolate & Caramel Crisp | Rice Crispies Caramel | Pistachio Oil

Pistachio crisp

Ingredient

• 150g fondant sugar
• 75g glucose
• 75g Isomalt
• 60g Natural Paste Roasted Pistachio

Preparation

1. Boil fondant sugar, glucose and isomalt to 160°C.
2. Leave to cool to 120°C.
3. Mix in the Pistachio paste and leave to harden.
4. Mix into powder.
5. Spread a thin layer on a baking mat.
6. Bake for 2 minutes at 160°C.

Chocolate & Caramel Crisp

Ingredients

• 400g water
• 100g sugar
• 100g Isomalt
• 60g Emulsifier
• 100g Polydextrose
• 200g caramel chocolate

Preparation

1. Mix water, sugar, Isomalt, Emulbinder and Polydextrose in the thermomix for 30 minutes at 80°C.
2. Leave to cool for 5 minutes.
3. Mix in the chocolate.
4. Leave to set overnight in the refrigerator.
5. Spread thinly and bake for 25 minutes at 140°C.

Red Fruits Gel

Ingredients

• 100 g raspberry puree
• 100 g black cherry puree
• 20 g sugar / glucose
• 20 g Merlot vinegar
• 4 g Emulbinder

Preparation

1. Mix cherry puree, raspberry puree, Merlot vinegar and sugar.
2. Add Emulbinder and mix to a nice smooth gel.
3. Put into a piping bag.