7/31/2019 Dessert - Le Sicilien

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Le Sicilien (pear and pistachio)

Pistachio jaconde

Pistachio mousse

Pear BavarianNut brittle

Pistachio /pear flavoured syrup

Sugar flowers

Method

1. Place a metal cake ring that is 3-4 cm in height over a cardboard circle.2. Place a layer of pistachio jaconde sponge inside the ring and brush it with sugar syrup that has

been flavoured with pear liqueur and pistachio extract.3. Fill the ring one-third full with the pistachio mousse.4. Cover the pistachio mousse with a layer of pistachio jaconde sponge slightly smaller than the

diameter of the ring, and brush it with pistachio/pear flavoured syrup.

5. Add a layer of pear Bavarian and cover with a layer of pistachio macaroon. Brush again with thesyrup.

6. Fill the ring to the rim with pistachio mousse and place the cake in the freezer to set.7. Remove the cake ring by warming the outside with a small propane torch.8. Decorate the top and sides of the cake with almond brittle.9. Garnish with sugar flowers.

Pistachio jaconde sponge

Almond paste 200g

Pistachio paste 75g

Ground Almonds 100g

Flour 100g

Egg yolks 12

Egg whites 16

Sugar 300g

Marzipan flowers

Pistachio mousse

Pistachio jaconde

Pear Bavarian

Nut Brittle

7/31/2019 Dessert - Le Sicilien

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Method

1. Whisk the egg whites to a soft peak then fold in 100g of the sugar a little at a time to make ameringue.

2. Take the remain 200g of sugar and whisk with the egg yolks to make a pate a bombe.3. Beat the almond paste and pistachio paste together and fold in a couple of spoons of egg white tolight the mix.4. Fold in the pate a bombe.5. Fold the two sets of egg together then fold in the flour and ground almonds.6. Spread on trays and bake 200C for approximately 12 minutes.

Pear Bavarian

Pears 500g

Milk 250g

Sugar 150g

Yolks 6

Gelatine 20g

Double cream 500ml

Pear brandy 50 ml

Method

1. Puree the pears.2. Soak the gelatine in cold water.3. Make a crme angalise with the milk sugar and egg yolks.4. Melt the gelatine into the hot crme angalise and pass through a chinoise.5. Fold in the pear puree and cool to room temperature.6. Fold in the lightly whipped double cream and flavour with the pear brandy.

Pistachio mousse

Milk 500ml

Sugar 250ml

Egg yolks 8

Pistachio paste 100g

Gelatine 14gDouble cream whipped 500ml

Pistachio liqueur To flavour

Method

1. Soak the gelatine in cold water.2. Make a crme angalise with the milk, pistachio paste, sugar and egg yolks.3. Melt the gelatine into the hot crme angalise and pass through a chinoise and cool to room

temperature.

4. Fold in the lightly whipped double cream and flavour with the pistachio liqueur.