Texturas recipes spreads - Flipbook - Page 15
GELIFICATION
Pistachio Biscuit
with Mango Jelly
Ingredients for 10 servings
For the biscuit
For the mango jelly
95g flour
250g mango pulp
55g powdered pistachios
25g water
45g icing sugar
25g sugar
55g butter
4 doses of AGAR
37g butter
1/2 sheet of gelatine
15g egg white
Other ingredients
Marigold flowers
CRUMIEL (crystallised honey)
Instructions
Biscuit
•
Sift the flour and pistachio powder over a bowl. Add
the sugar and the first quantity of softened butter.
•
Knead the dough with your hands until you obtain
a smooth paste with a gritty texture. Roll out the
dough with a rolling pin between two Silpats (nonstick silicone baking mat). Remove the upper Silpat
and bake in the oven at 145°C until the biscuit is
pale golden.
•
Allow to cool and then crumble to a sandy texture.
Add the second part of the butter and the egg
whites. Make a ball, wrap it in cling film and leave to
rest in a cold storage chamber.
•
Flatten to a thickness of 5-7mm with a rolling
pin. Use score lines to divide into 2cm x 5.5cm
sized portions and return to the refrigerator for
30 minutes. Bake on Silpat mat for 15 minutes at
140°C. Remove from the oven and before it cools,
slide a knife down the score lines. Store in airtight
containers with Silicasec tablet.
Jelly
•
Make a syrup with the water and sugar. Chill. Add
the syrup to the mango pulp and hydrate the AGAR.
Heat to 90°C, stirring constantly.
•
Dissolve the previously hydrated half-sheet of
gelatine. Pour into a rectangular container to set.
Once set, cut into 1.5cm x 5 cm pieces.
•
Once ready to serve, place the gelatine on top of the
biscuit. Then top with a marigold flower and a touch
of CRUMIEL.
