Finishing and presentation
| Raw materials: | Preparation: |
| PISTACHIO SPONGE : | |
| 375 g Egg White 75 g Sugar 375 g Almonds, ground 375 g Powdered sugar 75 g Flour 100 g Pistachios, ground |
Whip the egg whites with the sugar to soft peaks. Mix the ground almonds, powder sugar, sifted flour, and ground pistachios together and fold into the whipped egg whites. Spread onto a baking mat and bake at 160°C for 15 minutes. |
| LIME MOUSSE : | |
| 410 g Tortina (Without Gelatine) 340 g Milk 250 g Lime Juice (Boiron) |
Mix the Tortina with the milk and whip for 5 minutes. Fold in the lime juice. Fill into the form onto the sheeted structure and freeze. |
| WILD STRAWBERRY JELLY : | |
| 1000 g Clear-Gel 500 g Wild strawberry purée |
Bring the two ingredients to a boil. Allow to stand for 5 minutes, then giving it a good stir through. Pour onto the frozen mousse and place back into the freezer. |
| STRAWBERRY MOUSSE : | |
| 340 g Tortina (without gelatine) 330 g Milk 300 g Strawberry purée |
Mix the Tortina with the milk and whip for 5 minutes. Fold in the Strawberry purée. Pour onto the frozen jelly. Top with the pistachio sponge, cover and freeze |