THE PURE ITALIAN CREAM

A soft cream with a delicate flavour, high performance for flavouring and filling. It is also excellent for creating extremely soft and light mousses.

A soft cream with a delicate flavour, high performance for flavouring and filling. It is also excellent for creating extremely soft and light mousses.

THE PURE ITALIAN CREAM

TARTLET WITH PISTACHIO AND RASPBERRY GANACHE

Ricepe

Ingredients

for the shortcrust pastry

  • 450 g of flour 00
  • 260 g of butter
  • 140 g of icing sugar
  • 1 egg
  • 2 g of salt
  • 2 g of vanilla

for the raspberry confit

  • 250 g of raspberries
  • 80 g of sugar
  • 3 g of pectin

for raspberry ganache

  • 200 g Pristine Dairy Whipping 32%
  • 100 g of white chocolate
  • 30 g of pistachio’s paste
  • 5 g of glucose

for finishing

  • raspberries
  • pistachios
  • icing sugar

Preparation of shortcrust pastry

Lavorare il burro morbido con zucchero, unire l’uovo, il sale e la vaniglia. Aggiungere la farina e lavorare velocemente. Lasciar riposare in frigorifero per due ore. Stendere la pasta frolla in stampi e far cuocere a 160° finché risulterà dorata.

Preparation raspberry confit

Frullare i lamponi e setacciare la purea. Versare il composto in una pentola e lasciare intiepidire, aggiungere lo zucchero con la pectina preparato in precedenza. Portare ad ebollizione e cuocere un paio di minuti, mescolando continuamente.
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Ganache preparation

Tritare il cioccolato bianco. Portare a bollore 60 g di Pristine Whipping Dairy 32% col glucosio e versarla, in più volte, sul cioccolato. Mescolare in modo uniforme, aggiungere la pasta di pistacchio e la rimanente panna. Frullare senza incorporare aria con un frullatore a immersione. Lasciar riposare in frigorifero per almeno 8 ore.

Finishing

Spread a thin layer of raspberry confit on the bottom of each tartlet. Whip the ganache and apply it with a sac a poche on the tartlet. Garnish with raspberries and pistachios and sprinkle with icing sugar.

TARTLET WITH PISTACHIO AND RASPBERRY GANACHE

Ricepe

Ingredients

for the shortcrust pastry

  • 450 g of flour 00
  • 260 g of butter
  • 140 g of icing sugar
  • 1 egg
  • 2 g of salt
  • 2 g of vanilla

for the raspberry confit

  • 250 g of raspberries
  • 80 g of sugar
  • 3 g of pectin

for raspberry ganache

  • 200 g Pristine Dairy Whipping 32%
  • 100 g of white chocolate
  • 30 g of pistachio’s paste
  • 5 g of glucose

for finishing

  • raspberries
  • pistachios
  • icing sugar

Preparation of shortcrust pastry

Work the soft butter with sugar, add the egg, salt and vanilla. Add the flour and mix quickly. Let stand in the refrigerator

for two hours. Roll out the pastry into molds and cook at 160 degrees until brown.

Preparation raspberry confit

Blend the raspberries and filter the puree. Pour the mixture into a pot and let it cool, add sugar with the pectine previously

prepared. Boil and cook a couple of minutes, stirring constantly. Leti t cool.

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Ganache preparation

Chop the white chocolate. Boil 60 g of Pristine Whipping Dairy 32% with glucose and pour it, in multiple times, over

the chocolate. Mix evenly, add the pistachio paste and the remaining cream. Blend without incorporating air with

an immersion blender. Let stand in the refrigerator for at least 8 hours.

Finishing

Spread a thin layer of raspberry confit on the bottom of each tartlet. Whip the ganache and apply it with a sac a poche on the tartlet. Garnish with raspberries and pistachios and sprinkle with icing sugar.