Pistachio Individual Dessert
Pistachio Individual Dessert — a Komplet recipe in 3 components, makes 24 portions. Uses Cream Stabiliser (Emix EmiFOND), Neutral – 2 kg.
- baking time (small biscuits)
- 7 min
- baking time (large round biscuits)
- 12 min
- baking temperature
- 190 °C
- chilling time (moulds)
- 2 h
Ingredients
Almond shortbread biscuits
| Ingredient | Quantity |
|---|---|
| Komplet Shortbread Biscuit Mix 50 | 250 g |
| Wheat flour type 550 | 350 g |
| Butter | 250 g |
| Almond flour | 50 g |
Pistachio cream
| Ingredient | Quantity |
|---|---|
| Cream 30% | 1200 g |
| Komplet Kiddy Pistachio Softy | 500 g |
| Cream Stabiliser (Emix EmiFOND), Neutral – 2 kg | 170 g |
| Milk 2% | 300 g |
| Passion fruit jelly (ready made) | 400 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Green velvet spray | 50 g |
| Komplet Kiddy Pistachio Softy | 800 g |
Method
Shortbread biscuits: combine all the shortbread ingredients. Roll out to a thickness of about 3 mm and cut 24 round biscuits for the base and 24 flower-shaped biscuits. Place the biscuits on a tray lined with a silicone baking mat and bake.
- Pistachio cream
Dissolve KOMPLET Neutral Stabiliser in the milk and bring to the boil, then cool. Add KOMPLET Kiddy Pistachio and mix everything with the whipped cream.
Filling the moulds: fill the moulds with the cream, then add the passion fruit jelly. Leave the moulds in the refrigerator for about 2 hours, then freeze.
- Decoration
Remove the frozen individual desserts from the moulds. Decorate half of the biscuits with KOMPLET Kiddy Pistachio coating and half with the green velvet spray. Place an almond shortbread flower-shaped biscuit on top of each dessert.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.