Raspberry Pistachio Lollipop
Ingredients
- 1 Pidy pistachio joconde sheet (574.57.910)
- 230 g raspberry puree
- 75 g raspberry pieces
- 355 g sugar
- 5 g NH pectin
- 470 g cherry puree
- 255 g invert sugar
- 32 g powdered gelatin
- 300 g white chocolate coating
- 180 g chopped pistachios
Preparation
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1
Heat the raspberry puree, 80 g of sugar, and the raspberry pieces to 40 °C, then add 35 g of sugar and the pectin. Bring to a boil and then refrigerate.
-
2
To make the cherry marshmallow, hydrate the gelatin with 370 g of cherry puree. Cook 240 g of sugar with 95 g of invert sugar and 100 g of cherry puree (Preparation A). In a mixer bowl, put 160 g of invert sugar and the previously hydrated gelatin. Pour Preparation A into the mixer bowl once the mixture has reached 100 °C and whisk everything together. Stop at 28 °C.
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3
Cut the joconde sheet into 4 pieces (29 x 19 cm or 100 g each). Weigh 100 g of raspberry confit onto each piece and smooth with a spatula. Place 100 g of cherry marshmallow on each section and smooth it out. Roll evenly lengthwise. Cover with film and let it rest for 4 hours.
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4
Cut into 2 cm-wide sections, insert a stick, then dip the tops in the chocolate and chopped pistachio mixture.
