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Ingredients
3 eggs
110g of ground pistachios
80g of sugar
30 grams of flour
3 egg whites
30g of sugar
30 grams of melted butter
110g of ground pistachios
80g of sugar
30 grams of flour
3 egg whites
30g of sugar
30 grams of melted butter
Cream
160g Philadelphia cheese or mascarpone
120g of ice cream sugar
240 grams of whole liquid cream
2 tablespoons of pistachio paste
1 c.a.c pistachio flavor (optional)
150 grams of raspberries.
Preparation
Mix eggs, sugar, flour, and pistachio powder, and beat for 5 minutes.
Beat the snow whites with a pinch of salt, once the mixture starts to foam, add the sugar twice.
Gently incorporate the meringue into the first mixture.
Pour into a rectangular dish, smooth the surface, tap the dish against the worktop to get the air out, then bake for 20 min in a 180° preheated oven
Beat the cool liquid cream with cheese, then add sugar and pistachio batter. Book in a pouch.
In vermicelli glasses, drop the broken cookie into small pieces, add some chopped raspberries or a raspberry coulis, and pour the cream.
Let cool and garnish with raspberries before serving
Beat the snow whites with a pinch of salt, once the mixture starts to foam, add the sugar twice.
Gently incorporate the meringue into the first mixture.
Pour into a rectangular dish, smooth the surface, tap the dish against the worktop to get the air out, then bake for 20 min in a 180° preheated oven
Beat the cool liquid cream with cheese, then add sugar and pistachio batter. Book in a pouch.
In vermicelli glasses, drop the broken cookie into small pieces, add some chopped raspberries or a raspberry coulis, and pour the cream.
Let cool and garnish with raspberries before serving
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