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Crunchy raspberry and pistachios with mint foam

By March 8, 2021February 7th, 2022No Comments

Crunchy raspberry and pistachios with mint foam

by MYCHEF
INGREDIENTS
  • 6 puff pastry plates of about 10 cm x 5 cm (length x width)
  • 1 box of raspberries
  • c / s of freeze-dried pistachios

For the mint foam

  • 10 egg yolks
  • 150 g. sugar
  • 750 g. cream
  • mint leaves
COOKING PARAMETERS

Mint foam

  • Mode: Steam
  • Temperature: 78ºC
  • Time: 35 minutes
  • Humidity: 100%

Puff pastry plates

  • Mode: Convection
  • Temperature: 190ºC
  • Time: 8 minutes
  • Humidity: 0%

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