Mini Trendy Raspberry With Pistachio Ganache

Preparation

1. 1

   Make a raspberry and blackcurrant confit by heating 230 g of raspberry puree with 75 g of frozen Blackcurrant and 90 g of sugar at 45°C. Add 6g of pectin then mix with the remaining 25 g of sugar. Bring to a boil.Add the lemon juice and mix off heat, then refrigerate

2. 2

   To prepare the pistachio ganache, bring 207 g of cream to a boil. Pour it over 90 g of white chocolate and wait 2 minutes before whisking, then add 208 g of cold cream. Add 60 g of pistachio paste and 200 g of gelatin powder. Blend well and store at 4 °C (prepare the day before

3. 3

   To make the vanilla whipped ganache, heat 415 g of cream with the scraped vanilla pods and bring to a boil. Let it infuse for 15 minutes, then strain through a chinois. Bring it to a boil again, pour it over 175 g of 34 % white chocolate, and wait 2 minutes before whisking until smooth

4. 4

   Add the cold cream, blend well, and refrigerate at 4 °C. Once the vanilla ganache has cooled, whip it using a food processor and pipe it into 3.5 cm diameter dome moulds. Allow it to set overnight in the fridge. The next day, whip the pistachio ganache until aerated and pipeable, then refrigerate

5. 5

   To make the vanilla glaze, soak the gelatin in water for 15 minutes. Heat 75 g of water, 150 g of glucose syrup, and 150 g of sugar to 105 °C. Add 9 g of gelatin, then pour over the white SINFONIA chocolate, the scraped vanilla pod, and the sweetened condensed milk. Blend well and cover with plastic wrap pressed against the surface. Let it rest for 12 hours at 4 °C.

6. 6

   To assemble, pipe the confit into the raspberry tartlet, then top with the whipped pistachio ganache. While it chills, and once the glaze reaches 28 °C, dip the vanilla ganache domes in the glaze before gently placing them on the tartlet. Finish with a cornflower petal and a piece of dehydrated raspberry.