Cassata of pistachio, vanilla and blueberry

Name: Cassata of pistachio, vanilla and blueberry
Ingredients: 50 g Blueberry purée; 30 g Pistachio paste; 40 g Ground pistachio nuts; 75 ml Sunflower oil; 10 g Ground pistachio nuts; 2 g Green coloring powder; 200 g Lychee purée; 200 g White chocolate; 2 g Agar Agar; 500 ml Debic parfait; 1 units.items Vanilla pod; 1 g Maldon salt; 10 units.items White chocolate leaves; 1 units.items tray of lime cress; 1 units.items tray of vene cress; 1 Gold spray

Cassata of pistachio, vanilla and blueberry.This recipe is for 10 people.

Ingredients

50gBlueberry purée

30gPistachio paste

500mlDebic parfait

1units.itemsVanilla pod

40gGround pistachio nuts

75mlSunflower oil

2gGreen coloring powder

200gWhite chocolate

200gLychee purée

2gAgar Agar

10gGround pistachio nuts

1gMaldon salt

10units.itemsWhite chocolate leaves

1units.itemstray of lime cress

1units.itemstray of vene cress

1Gold spray

Preparation

Whip the parfait until soft peaks form in the stand mixer and add the vanilla.
Divide the mixture into three parts and add the blueberry puree to one part and mix well, and the pistachio paste to the second part and mix well.
Transfer the three parts into three piping bags. Place 3 layers of plastic wrap on the workbench and pipe the parfait in 3 strips onto it.
Roll the parfait into a log and freeze well. At least 6 hours.
Melt the white chocolate in the microwave and add the sunflower oil and green coloring. Mix well with the immersion blender.
Finely grind the pistachios and add to the chocolate.
Slice the parfait and then remove the plastic wrap.
Dip the frozen parfait halfway into the chocolate and let it drip off well.
Place the cassata in a silicone mat and store in the freezer until use. Cover the workbench with plastic wrap and place the white chocolate leaves on it. Spray with the gold spray and store in a sealed container.
Boil the lychee puree together with the agar agar for 1 minute and cool down in ice water. Blend finely into a gel and transfer to a squeeze bottle.

Pipe the lychee gel onto the plates and sprinkle with the ground pistachio.
Arrange the cassata on the plates and finish the dish with fresh blueberries, Maldon salt, and cress leaves.