INGREDIENTS

Pistachio biscuit doquaise

225 g Vanoise icing sugar

150 g almond powder

150 g pistachio powder

35 g pistachio paste

300 g egg whites

75 g sugar

Crunchy red fruit

100 g crunchy Marguerite red berries

Vanilla bavaroise

125 g milk

25 g sugar

50 g egg yolks

125 g Vanoise white blanket

30 g Vanoise gelatin mass

2 g vanilla pod

300 g Vanoise whipping cream

Pistachio Bavarian

250 g milk

50 g sugar

100 g egg yolks

250 g Vanoise white chocolate

60 g Vanoise gelatin mass

50 g pistachio paste

600 g Vanoise whipping cream

White pistol device

150 g cocoa butter

250 g Vanoise white chocolate

Red frosting

150 g water

300 g glucose

300 g Vanoise sugar

300 g Vanoise white chocolate

20 g gelatin

120 g water

100 g Vanoise sweetened condensed milk

red dye

white dye

PREPARATIONS

Pistachio biscuit doquaise

1Mount the egg whites and the caster sugar together.

2 Add the already mixed powders.

3Stir in the pistachio paste and mix.

4Spread out on a 180 ° baking sheet about 15 mm.

Crunchy red fruit

1Heat the mixture so that it is ready for use.

Vanilla bavaroise

1 Make an English at 85 °.

2Add the gelatin and white chocolate,

3 let cool and mix with the Vanoise whipping cream.

Pistachio Bavarian

1 Melt an Englishwoman at 85 °.

2Add the gelatin and the pistachio paste.

3 Let cool and mix with the Vanoise whipping cream.

White pistol device

1 Melt each ingredient separately.

2Mix and incorporate the white dye,

3pass to Chinese.

Red frosting

1 Hydrate the gelatin with the 120g of water,

2 boil and cook at 103 °.

3 Mix chocolate, condensed milk and gelatin mass.

4Add the dyes and mix.

5Refrigerate 24 hours.

Assembly and Finishing

1Pouch the vanilla bavaroise in the finishing mold.

2Poach the pistachio bavaroise in the silicone mold up to half the height, place the Bavarian raspberry vanilla and aqua cookie insert then finish with the aquaoise and the crisp.

3Put in the freezer.

4Once frozen, unmold the dessert and flock it with the gun device.

5 Unmold the finishing mold and glaze it with the red glaze.

6Place the frozen portion on the dessert.