8b

Roasted White Chocolate, Pistachio, Raspberry

Dulcey Cremeux

340g Valrhona Dulcey

10g glucose
300g whole milk
4 sheets gelatin, bloomed
300g heavy cream (35% fat)

1. Place the chocolate into a bowl.

2. Bring the glucose and milk to a boil; remove from heat and stir in the bloomed gelatin.
3. Remove from heat and slowly incorporate into the chocolate.
4. Add the cream and emulsify with an immersion blender. Transfer to silicon forms and freeze.

Pistachio Sponge

170g pistachio paste

4 whole eggs
20g all-purpose flour
1g salt

1. Thoroughly combine all ingredients; pass through a fine mesh sieve.

2. Transfer the mixture to a one-pint foam siphon and load two gas chargers, per manufacturer's
instructions.
3. Dispense the mixture into small plastic or paper cups, into which a few regularly-spaced holes or slits
are punched.
4. Place in microwave and cook on high power for 30-40 seconds

Michael Laiskonis
Opusculum
2014