– Chef Himanshu Taneja, Culinary Director- South Asia, Marriott International
Ingredients Qty.
Youghurt Mousse
Elle & vire cream 300gm
Youghurt 240ml
Castter Sugar 75nos
Vanilla bean 5gm
Gelatin 10gm
Pistachio Cake
Pistachio Paste 90gm
Butter Unsalted Browned 70gm
Caster sugar 100gm
Egg yolk 35gm
Refine Flour 150gm
Sea salt 2gm
Pistachio Powder 130gm
Raspberry Cream
Raspberry puree 250gm
Icing Sugar 60gm
Gelatin Sheets 10gm
E&V Cream 250gm
Method:
For Pistachio brown butter cake mix all the dry ingredient and keep it aside. Take the butter heat it in apan and make it golden brown. Meanwhile whisk egg yolk and add all the dry ingredients at last add brown butter and bake in a tray for 10 min. Take out from oven and keep it in a chiller.
For the yoghurt mousse, soak gelatin in cold water. Mix yoghurt and sugar, add cream and add gelatin and set in freezer.
For raspberry cream, boil puree add icing sugar add gelatin. Fold in whip cream and pipe inside yoghurt mousse and freeze.
Set in deep freezer for a day and next day serve on top of pistachio cake.
