Recipe by Federico Belluco: Pistachio and black cherry stone
Ingredients for 4 people
For the crunchy center
- 7.5 g of feuilletine flakes
- 12.5 g of dark chocolate (65%)
- 0.1 g of Maldon salt
Procedure
Melt the chocolate in a bain-marie. Mix with the rest of the ingredients. Spread the mixture onto a very fine Silpat mat. Cut into the desired size.
For the pistachio mousse
- 112.5 g cream
- 45 g pistachio paste
- 62.5 g Italian meringue
- 2 g gelatin
Procedure
Dissolve the gelatin, previously rehydrated in water, in a small amount of cream, whipping the rest. In a bowl, mix the pistachio paste into the Italian meringue. Add the whipped cream.
For the black cherry jelly
- 33 g black cherry pulp
- 6 g sugar
- 0.7 g gelatin
Procedure
Heat a small amount of the pulp with the sugar. Remove from the heat and dissolve the previously rehydrated gelatin. Combine everything with the remaining pulp and pour into half-sphere molds.
For the chocolate glaze
- 100 g dark chocolate (65%)
- 50 g cocoa butter
- 10 g sunflower oil
Procedure
Melt all the ingredients together and emulsify.
For the cocoa crumble
- 10 g butter
- 1 g sugar
- 0.05 g salt
- 18.5 g almond flour
- 2 g cocoa
Procedure
Sift the flour with the butter in a stand mixer with the paddle attachment, then add the remaining ingredients. Leave to rest in the fridge until firm. Bake in the oven at 165°C for 18 minutes.
For the black cherry water
- 33 g black cherry pulp
- 1.3 g sambuca
- 0.6 g lemon juice
- 6.6 g sugar syrup and elderflower syrup
Procedure
Mix all the ingredients together.
Dish composition
Assemble the stones in special molds, alternating the mousse with the gelatin and the crunchy mixture, making sure that the latter two remain in the center of the dessert. Chill. Once cold, cover with chocolate glaze. Place the crumble at the bottom of a deep dish, place the stone on top, and finish with black cherry water.
