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Recipes

Orasi Pistachio Orange and Kiwi Jar

Ingredients

100g Icing Sugar
200g Maxime Gioia Special
300g Cake Flour
215g OraSi Soy Sugar Free
250g OraSi Rice Whipping Cream
140g Pistachio 100%
10g Ariba Dark Chocolate 60%

Instructions

BASIC SHORT PASTRY
• Put in a mixing bowl with the paddle the icing sugar together with the Maxime Gioia Special and mix slowly until smooth
• Add the flour to the mixture and mix till the mixture is smooth again
• Refrigerate the dough at 5 C till hard texture
• Take 400 g of dough and knead it again with the lemon zest using the paddle
• Flatten the dough at 5 mm out inside the desired mould
• Cook at 165 C for 15/20 min.

PISTACHIO MOUSSE
• Boil the OraSi Soy sugar free
• Make a ganache together with dark chocolate and pistachio paste
• Half-whip the rice whipping cream and fold in the hazelnut ganache
• Pour the mousse inside the jar onto the crumble let it set inside the fridge
• Place a layer of peeled orange chunks and kiwi
• Pour again another layer of pistachio mousse and finish again with a layer of diced orang and kiwi
• Glaze the fruit with boiled Mirall neutral