Pistachio Crème Brulee VerrinePistachio Crème Brulee Verrine   


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Difficulty:Low
Vegetarian:No
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Date added:09.May.2008
Author:admin
Description  Layered pistachio creme. First Layer (Bottom) Apricot Gelee, Second Layer (Middle) Fruits of the Forest Berry Gelee and Third Layer (Top) Pistachio Crème Brulee
Instructions  Yield quantity: 18 – 10 ounce serving dishes (3 to 3.5 oz. of each gelee and 5 oz. crème brulee)

1. First Layer (Bottom) Apricot Gelee:
Apricot Puree (PS04329) 1.5 kg 53 oz.
Sugar 225 gr. 8 oz.
Fruit of the Forest (6 Fruit Mix) 36 gr. 7 sheets
Lemon Juice 50 gr. 1 ¾ oz.
  • Bloom gelatin by putting gelatin sheets in a bowl and fill with water to just cover them.
  • Combine the Apricot Puree (PS04329) with the sugar in a pot and heat to dissolve the sugar.
  • Once the sugar is completely dissolved remove from the heat. Squeeze excess water out of gelatin and place in heated puree, stir and let dissolve.
  • Add lemon juice and pour into desired serving vessel.
  • Let set until completely firm.

2. Second Layer (Middle) Fruits of the Forrest Berry Gelee:
Juice from thawed and strained Berries (PS05249) 1.5 kg 53 oz.
Sugar 225 gr. 8 oz.
Fruit of the Forest (6 Fruit Mix) 36 gr. 7 sheets
Lemon Juice 50 gr. 1 ¾ oz.
  • Bloom gelatin by putting gelatin sheets in a bowl and fill with water to just cover them.
  • Combine the Berry Juice with the sugar in a pot and heat to dissolve the sugar.
  • Once the sugar is completely dissolved remove from the heat. Squeeze excess water out of gelatin and place in heated juice, stir and let dissolve.
  • Add lemon juice and let cool.
  • Pour over apricot gelee and let set until firm.

3. Third Layer (Top) Pistachio Crème Brulee:
Crème Brulee Base (PS00120) 250 gr. 8.8 oz.
Whole Milk 1.5 kg 53 oz.
Heavy Cream 460 gr. 16 oz.
Pistachio Paste (PS30045) 350 gr. 12.35 oz.
  • Place the pastry crème base along with a small amount of the milk in a bowl and mix to make thick pancake consistency.
  • Place the remaining dairy products in a pot with the pistachio paste and heat to a short boil.
  • Pour the brulee base mix into the heated dairy and mix while bringing back to another short boil.
  • Let the mixture cool a bit and pour over the IQF Gelee.
  • Let stand for at least 3 hours to set up completely.
  • Decorate with sugar.