Pistachio Cherry Dream Recipe

Yield: Approx. 165; 2.25cm x 3cm pieces.

Ingredients - First Layer

pistachio-cherry-dream-recipe.jpg

 

Pure pistachio puree:

250g

Bulk white chocolate:

325g

Ingredients - Second Layer

Heavy cream:

100g

Frozen cherry puree:

130g

Grated ginger:

4g

Butter:

25g

Bulk milk chocolate:

460g

Preparation

  • Defrost the puree.
  • Meanwhile, pour a thin layer of tempered milk chocolate on a guitar sheet or parchment paper.
  • Immediately place the frame on top of the liquid chocolate. Let set.

Directions - First Layer

  • Mix the pistachio puree with tempered white chocolate.
  • Pour the mixture into the frame until it is 1/3 full. Let set.

Directions - Second Layer

  • Bring the cream with cherry puree, grated ginger and butter to a boil.
  • Allow to cool to a temperature of approximately 95°F.
  • Strain over the tempered milk chocolate. Mix well. It is best to use a hand blender to homogenize the mixture.
  • Immediately pour the ganache into the frame on top of the pistachio layer.
  • Allow to cool for approximately 30 minutes.
  • Cut with a guitar into desired dimensions.
  • Bring the centers to room temperature before enrobing in milk chocolate.