Pistachio, olive oil & blueberry

Name: Pistachio, olive oil & blueberry
Ingredients: 1 l Parfait; Sugar; 2 Blueberry puree; silicone mold Game 120; silicone mold Game 120; 80 g pistachio compound; zest of 1 lemon; 3 Arbequina olive oil; 200 g Isomalt; Arbequina olive oil; artificial casing; 2 units.items brick dough sheet; Egg white; Rice crispies; lime chocolate; 50 g Water; florentine mix; 40 g Sugar; 5 Tiramisù base; 30 g Glucose; 50 g palatinose; 100 g Olive oil; 6 g cold gel

This dish consists of, among other things, an olive oil parfait, pistachio mousse, and various crispy elements.

Ingredients

Sugar

2Blueberry puree

1lParfait

silicone mold Game 120

zest of 1 lemon

3Arbequina olive oil

silicone mold Game 120

80gpistachio compound

artificial casing

5Tiramisù base

200gIsomalt

Arbequina olive oil

2units.itemsbrick dough sheet

Egg white

florentine mix

Rice crispies

lime chocolate

50gWater

40gSugar

30gGlucose

50gpalatinose

100gOlive oil

6gcold gel

Preparation

Season the berry puree with sugar.

Put the parfait together with the olive oil in a bowl and whip until airy.
Fold in the lemon zest.
Put into the mold and freeze.

Pour the tiramisu into a bowl and add the pistachio compound.
Whip this up and fill a piping bag with it.
Fill a synthetic casing and the round mold of the Game 120 mold with the mixture and freeze.

Melt the isomalt in a small pan.
Insert a metal round cutter and lift it up again

Brush one sheet of brick pastry with egg white.
Sprinkle with the florentine mix.
Place another sheet of brick pastry on top and roll over it with a rolling pin.
Cut out with a small cutter and bake crispy between 2 baking mats at 160°C for about 10 minutes.

Melt and crystallize the chocolate.
Mix in rice crisps to your liking.
Roll out thinly between baking paper and let set in the fridge.
Break off small pieces to use as decoration on the dessert.

Bring the water with the sugar, palatinose, and glucose to a boil.
Cool down and bind with the cold gel using a hand blender.
Finish with the olive oil and put into a piping bag.

Spoon the blueberry sauce onto the plate and gently tap it with the spoon.
Place the olive parfait on the plate.
Place the ring with thawed pistachio mousse on top.
Cut the pistachio mousse in the artificial casing at an angle and remove the casing.
Place this next to the ring.
Carefully place the olive oil sphere on the plate.
Insert the brick pastry into the pistachio mousse.
Pipe the olive oil gel next to it.
Insert the lime crisp into the pistachio mousse.
Sprinkle a few red fruit crisps over the dish and serve with fresh blueberries and chopped pistachios.