Ming Pistachio Mousse with Sea Salt and Hazelnut
Shortcrust base, Pistachio mousse, Hazelnut crunch and Velvet spray — a Zeelandia recipe in 4 components, makes 16 pieces. Uses Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing time (shortcrust base)
- 3 min
- baking temperature (shortcrust base)
- 190 °C
- baking time (shortcrust base)
- 8 min
- roasting temperature (hazelnuts)
- 180 °C
- roasting time (hazelnuts)
- 10 min
- heating temperature (velvet spray)
- 45 °C
Ingredients
Shortcrust base
| Ingredient | Quantity |
|---|---|
| Kruche Special | 1000 g |
| Butter | 450 g |
| Eggs | 50 g |
Pistachio mousse
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 600 g |
| Cream (30% fat) | 600 g |
| Gelatine | 10 g |
| Pistachio paste | 100 g |
| Water | 20 g |
Hazelnut crunch
| Ingredient | Quantity |
|---|---|
| Sugar | 300 g |
| Hazelnuts | 300 g |
Velvet spray
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 200 g |
| Oil | 100 g |
Method
- Shortcrust base
Mix all ingredients at medium speed for about 3 minutes (using a flat beater). Roll the shortcrust bases to a thickness of about 0.3 cm and cut out 16 discs about 7 cm in diameter. Bake between perforated mats at 190°C for about 8 minutes. Allow to cool. (Butter can be replaced with margarine of 85% fat content.)
- Pistachio mousse
Whip the chilled cream (about 400 g). Soak the gelatine in water. Bring the cream (about 200 g) to the boil, dissolve the soaked gelatine in it and pour over the Arabesque chocolate. Combine everything. Add the pistachio paste and sea salt to taste. Add the whipped cream and fold gently until combined. Fill 16 silicone moulds, 6.5 cm wide and 2.5 cm high, with the mousse to about half of their height.
- Hazelnut crunch
Roast the hazelnuts in the oven at 180°C for about 10 minutes and remove the skins. Make a caramel from the sugar and pour it over the nuts. Allow to cool. Blend everything in a Thermomix-type processor to a paste. Portion the crunch into 16 inserts, 4 cm wide and 2 cm high (about 35 g each). Freeze.
Assembly: place the frozen crunch on the pistachio mousse. Fill the remaining space in the silicone moulds with mousse. Freeze.
- Velvet spray
Heat the Arabesque chocolate with the oil to 45°C (using a microwave). Add green fat-soluble food colouring (amount depends on the desired colour). Apply the velvet spray with a compressor onto the frozen mousse with the insert. Place the finished dessert on the shortcrust biscuit.
Decoration: decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.