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Pistachio daquoise
Combine the almond paste with eggs, yolks and sugar and add,
when it’s hot, the raspberry juice. Whip the egg whites with the
sugar, combine the two mixtures and add the flour.
Combine the juice with the gelatine, the meringue and finally
the semi-whipped cream.
Whipped the egg whites with the first part of sugar, cook the
second part of sugar with water at 121°C and pour it over the
egg whites, until a cold mixture is obtained.
Bring the mixture at 65°Brix.
Warm the lemon juice and melt inside the gelatine sheets
previously soaked and squeezed; add the neutral gelatine and the
sour black cherry pulp. |
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