Pistachio Strawberry

Green Glaze

Ingredients:

300g Fresh Cream

370g Sugar

180g Li. Glucose

75 ml Milk

25g Corn Flour

75g Condensed Milk

60 ml Water

20g Corn Flour

18g Gelatin

02g Green Colour

Method:

Boil first six ingredients together, when boiling dilute corn flour in water and cook for a while. Followed by gelatin and the colour. Strain and cool down.

Strawberry Cullies

Ingredients:

500g Fresh Strawberry

10 g Gelatin

50g Sugar

Method:

Cook strawberries with sugar, add gelatin powder and mix well. Leave it to cool and pour in to a ring mold and refrigerate.

Pistachio Bavarian Cream

Ingredients:

100 ml Milk

20 g Sugar

01 pcs Egg Yolk

03 g Gelatin Powder

100 ml Whipping Cream

15 g Pistachios powder

Method:

In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.

Stir in the softened gelatin and pistachios and stir to melt the gelatin. Allow it to cool.

When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to ring mold, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.

Cashew Sponge

Ingredients:

300 ml Egg Whites

170 g Sugar

240 g Cashew Powder

20 g Corn Flour

Method:

Heat the oven to 160°C.

Combine 170g sugar with cashew powder and corn flour and keep a side.

Whip egg whites with sugar till soft peak forms.

Fold dry ingredients with meringue.

Spread the mixture 1cm thick on a round baking tray and bake for 20 minutes or golden brown. Leave it to cool until use.

Assemble:

Pour the pistachio bavaroise on to a ring mold about ¼ fill and leave it to half set. Place strawberry cullies then again pistachio bavaroise and finish with cashew sponge. Leave to set in a refrigerator. Once set demold and coat with the green glace. Decorate of your style or as per the picture using fresh strawberries, colour sponge, edible flowers etc.

Recipe sent by Hilton Colombo,Asst. Pastry Chef, Kusum Fernando