For 8 to 10 servings
- Pistachio biscuit
- Almond génoise soaked in raspberry syrup
- Pistachio Mousseline cream (mix of the pistachio pastry cream and the butter cream)
- Raspberry marmalade
- For the décor : meringue & pink chocolate
- Stainless steel circle H. 4 cm x Ø 22 cm
- Stainless steel circle Ø 24 cm
- 40 g almond powder
- 104 g egg white (52 g + 52 g)
- 18 g pistachio paste (at delicatessens)
- 32 g raw pistachio powder
- 72 g icing sugar
- 11 g corn starch
- 77 g melted butter
- 6 g egg yolk
- 26 g sugar
Mix the almond powder, the egg whites and the pistachio paste in a big bowl.
In another recipient, mix the pistachio powder, the icing sugar and the corn starch and add to the first mix.
Incorporate the melted butter end the egg yolks.
Whisk the remaining 105g of egg whites and tighten with the sugar.
Finally, mix the whites delicately with the mix and bake for 15 minutes at 165°C.
- 65 g almond paste
- 80 g sugar
- 190 g eggs
- 7 g emulsifier
- 45 g butter
- 5 g sorbitol
- 110 flour
Loosen the almond paste, the sugar and the eggs with a flat blade.
Add the emulsifier progressively and whisk the mix to a smooth and firm result.
Melt the butter with the sorbitol and incorporate to the biscuit before adding the sieved flour.
Finally, spread on a baking plate covered with a sheet of baking paper and put in the oven for 8 to 10 minutes at 180°C.
Raspberry soaking syrup
- 69 g water
- 42 g sugar
- 16 g raspberry cream
- 22 g kirsch
Bring the water and the sugar to a boil and add the raspberry cream and the kirsch. Use when cooled.
Pistachio pastry cream
- 62 g milk
- 12 g sugar
- ½ vanilla pod
- 15 g egg yolk
- 6 g cream powder
- 25 g pistachio powder (at delicatessens)
Bring the milk to a boil with the 6 grams of sugar and the vanilla pod, which tou will have split in two and scraped.
Whiten the egg yolks with the rest of the sugar and the cream powder.
Pour part of the hot milk on top and mix before pouring everything back into the saucepan. Bake the cream for 3 minutes once back to a boil.
Away from the heat, add the pistachio paste.
- 135 g sugar
- 67 g eggs
- 197 g butter
Whisk the butter cream when cold and add the pastry cream.
- 100 g raspberries
- 60 g sugar
- 2 g pectin NH
Bring the raspberries to 40 °C and add the mix of sugar and pectin before bringing to a boil.
Put away in the refrigerator
- 100 g egg whites
- 50 g sugar
- 40 g glucose
- 50 g trimoline (inverted sugar)
- 2 g gold powder gelatine
- 12 g water
Whisk the eggs with part of the sugar and tighten with the remaining sugar before adding the lukewarm mix of gelatine, glucose and melted trimoline delicately.
- 500 g raspberries
- 500 g white chocolate
- A few drops of ping colouring
Cut a 22cm disk of almond génoise with one f the circles and soak it with raspberry juice.
Lay a thin layer of mousseline cream on top and arrange the raspberries before adding a thin layer of raspberry marmalade. End by covering with a new layer of mousseline cream.
Unmould upside down on the pistachio biscuit in a 24 cm circle.
Finally, make a band of pink chocolate (melt the white chocolate and add a few drops of pink colouring) to dress the edge of the Alice’s Garden and add small flames of meringue on top.
Get out of the refrigerator some twenty minutes before tasting.
On the slopes of the Butte Montmartre, Arnaud Larher has established himself in an old impressionist art gallery.Therefore it comes as no surprise that he dare blend tradition with a hint of the subversive : dark chocolate mousse with blackberry compote, and blackberry tea, raspberry compote or salt [...]Read more