in

Pistachio Cakes, Nougat Mousse and Orange-passion Fruit Compote with Honey Caviar

5 from 7 votes
Course Dinner
Cuisine European
Servings 5 people
Calories 400 kcal

Ingredients
 

Pistachio cakes:

  • 120 g Pistachio nuts
  • 140 g Butter
  • 1 Pc. Organic lemon
  • 130 g Ground almonds
  • 200 g Powdered sugar
  • 4 Pc. Eggs
  • 40 g Flour

Nougat mousse:

  • 2 leaf Gelatin white
  • 100 g Nut and nougat cream sweet
  • 100 g Dark couverture
  • 2 Pc. Egg yolk
  • 2 tbsp Brown rum
  • 350 ml Whipped cream

Orange and passion fruit compote:

  • 5 Pc. Organic oranges
  • 5 Pc. Passion fruit
  • 1 Pc. Vanilla pod
  • 50 g Sugar
  • 1 tsp Food starch
  • 4 tbsp Calvados

Honey caviar:

  • 85 ml Honey
  • 115 ml Water
  • 2 g Agar-agar
  • Cold pressed olive oil

Instructions
 

  • For the pistachio cakes we start by grinding the pistachios into medium-fine flour. Melt the butter in a saucepan over medium heat and let it brown lightly. Wash the lemon with hot water and dry it. Finely grate the lemon peel. Mix the almonds with the pistachios, powdered sugar and lemon zest. Gradually stir in the eggs, melted butter and flour. Pour the dough into the mold, put it in the refrigerator for 1 hour. Then bake the cake in the oven (center) at 190 ° (convection 170 °) for 30 minutes.
  • For the nougat mousse, soak the gelatine in plenty of cold water. Chop the nougat and couverture and melt over a hot water bath. Mix the egg yolks and rum and whip over a hot water bath until thick and creamy. Stir in the nougat and couverture mixture over the water bath, pour in and stir the gelatine into the nougat mixture. Let the mixture cool down for 10 minutes and in the meantime whip the cream until stiff. Stir 1/3 into the chocolate mixture, carefully fold in the rest. Fill into small dessert glasses. Chill for at least 4 hours (preferably overnight).
  • For the orange and passion fruit compote, peel 3 oranges. Halve the oranges and fillet the halves. Finely rub 1 teaspoon of the peel from the organic orange. Squeeze 125 ml of juice from the oranges. Halve the passion fruit and put the inside in a measuring cup. Puree the mixture briefly, pass through a sieve. Bring the puree, orange juice and zest and sugar to the boil. Stir the starch and calvados until smooth, stir into the boiling juice and bring to the boil again and add the pulp of a vanilla pod. Pour the mixture over the orange slices through a sieve and let the compote cool in the refrigerator.
  • For the honey caviar, mix the honey and water in a small saucepan to a homogeneous mass. Add agar-agar to the cold mix and bring to the boil. Let the heated honey-water-agar mass cool down for 5 minutes and then slowly drop it into the cold olive oil using a pipette. For optimal spheroid formation, the glass must be filled at least 15 cm high with cold oil. Take the shaped balls out of the oil after 5 minutes, wash them with warm water and distribute them next to the other dessert components.

Nutrition

Serving: 100gCalories: 400kcalCarbohydrates: 31.7gProtein: 6.4gFat: 24.8g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Spiced Pikeperch, Jerusalem Artichoke Puree, Apple Carpaccio, Onion Cream, Black Bread and Bay Leaf Crunch

Millionaire’s Mule