Chocup® Pistà with pistachio cream and raspberry gelée
A pistachio delight with a fresh touch of raspberry. Perfect for surprising with Chocup® Pistà.
IngredientS
- 5 Chocup® Pistà
- Fresh raspberries
- Pistachio crumbles
Per il cremoso al pistacchio:
- 125 g ricotta
- 100 g fresh liquid cream
- 30 g pistachio paste
- 1 sheet of gelatin
- 60 g powdered sugar
Per la gelatina di lampone:
- 130 g raspberries
- 30 g sugar
- 1/2 sheet of gelatin
PROCEDURE
Step 1.
Prepare the raspberry jelly by soaking the gelatin sheet in cold water. Meanwhile, cook the raspberries with the sugar for a few minutes. Strain the raspberries to remove the seeds and return the obtained mixture to the heat. Warm the mixture again, add the 1/2 gelatin sheet, and let it dissolve. Pour the mixture into a silicone mold (e.g., ice cube trays) and place it in the freezer until completely frozen.
Step 2.
Soak the gelatin sheet in cold water, sieve the ricotta, and mix it with the powdered sugar. Then add the pistachio cream and whipped cream. Melt the gelatin sheet (without squeezing it) in a saucepan over low heat, then add it to the pistachio cream and mix well.
Step 3.
Pour some pistachio cream into the Chocup® Pistà, place a frozen raspberry jelly in the center, cover with more cream, and refrigerate for at least 3 to 4 hours.
Step 4.
Garnish the Chocup® with fresh raspberries and pistachio crumbles, then serve.
Other Recipes
Add a touch of originality and flavor to your desserts and sweet breaks with Chocup® recipes.
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