Zefiro

Ingredients
Fresh cream 35% fats
g
1300
Whole fresh milk
g
200
Sugar
g
160
Pistachio Smeraldo paste
g
150
Mousse Stabilizer
g
150
Criks
g
200
Sponge
g
to taste
See Classic Pandis recipe
Cod. 41130
Zabaione liquor 18 proof
g
to taste
Pistachio Extra Shine icing
g
to taste
Zefiro
Zefiro
Layers

1) Pistachio Extra Shine icing
2) Pistachio mousse
3) Sponge
4) Criks mousse
5) Sponge

Directions

A) NEUTRAL MOUSSE
Mix the milk with 300 g of fresh cream, heat it up to 50°C. Take away from fire and add Mousse Stabilizer. Whisk slowly and let it cool down until 20°C. Separately, whip 1.000 g of fresh cream and sugar. To get the mousse, mix the two compounds whisking slowly.

B) PISTACHIO MOUSSE
Use half of the neutral mousse (A) adding Pistachio Smeraldo paste. Whisk slowly or whip in the kitchen aid.

C) CRIKS MOUSSE
Use the remaining half of the neutral mousse (A) adding Criks. Whisk slowly or whip in the kitchen aid.

C)  DIRECTIONS
Put on the mould’s bottom a layer of sponge soaked with Zabaione liquor 18° proof. Create a layer of Croccolone mousse (C) and a layer of sponge (of diameter less than the mould) soaked with Zabaione liquor 18° proof. Cover with a layer of Pistachio mousse (B) and put into the blast chiller. Take out of mould  and glaze with Pistachio Extra Shine. To decorate at will.

Necessary tools
  • Oval shaped steel moulds
    cm 14x10x4h   cod. R11695
    cm 18x13x4h   cod. R11696
    cm 22x16x4h   cod. R11697
    cm 22x18x4h   cod. R11698
  • Piping bag
  • Kitchen aid
  • Whisk
Number of portions
20/25

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fugar commerciale
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