For 20 verrines
- Pistachio nut whipped cream (To be prepared the previous day)
- Vanilla crème brûlée
- Crust pastry
To be prepared the previous day
Pistachio nut whipped cream
- 263 g cream UHT 35% fat
- 16 g pistachio nuts paste
- 121 g Ivoire chocolate couverture
Heat the cream and the pistachio nuts paste and pour on the white chocolate in pieces, little by little. Keep for 24 hours in the refrigerator.
To be done the same day
Vanilla crème brûlée
- 286 g whipping cream
- ½ vanilla pod
- 57 g sugar
- 57 g egg yolks
- 1 gelatine leaf
Prepare a custard cream at 83-84°C (184°F).
Start by heating the cream with the half vanilla pod split and scrubbed and half of the sugar.
Mix the rest of the sugar with the yolks and whisk vigorously.
Add the sugar yolks to the lukewarm cream and bake while stirring to reach a temperature of 83-84°C (184°F).
Incorporate the gelatine, previously soaked in cold water at 60°C (140°F).
Sieve and pour a layer of crème brûlée in the verrines and leave to cool.
- 250 g flour
- 125 g pastry butter
- 1 egg
- 2 g salt
- 12 g water
- 125 g icing sugar
Mix the flour and the butter and incorporate the egg, the salt, the water and the icing sugar.
Mix to obtain a homogeneous dough, without working it too much.
Leave to rest for 30 minutes before lowering it to half a centimetre and cut into circles of the desired diameter.
Bake at 145°C (290°F) during 15 minutes.
Raise the pistachio nut Chantilly with a whisk, making sure you do not make it too firm, and lay it on the vanilla crème brûlée.
Garnish the verrine with strawberries, raspberries and red currants and lay a round of crust pastry on top.
As a final touch, decorate with half a strawberry.