Pistachio Crme Brulee Verrine |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 18 |
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Are you married to an executive, and are you familiar with the jingle, Hello hon, bringing home about twenty directors for our meeting - see you then ... Dang! What to do, and you are thinking has to be elegant and impressive. Read more . Ah, ha! has ready made brulee's and stuff to create desserts that no one would believe you made. All premixed and you merely just follow the directions., and the song goes as follows: Layered pistachio creme. First Layer (Bottom) Apricot Gelee, Second Layer (Middle) Fruits of the Forest Berry Gelee and Third Layer (Top) Pistachio Crème Brulee Ingredients:
ingredients |
apricot frozen puree |
fruit of the forest (6 fruit mix) |
gelatin sheets (leaves silver-400) |
crème brulee powder |
pistachio paste 2.5 lb tub |
description |
layered pistachio creme. first layer (bottom) apricot gelee, second layer (middle) fruits of the forest berry gelee and third layer (top) pistachio crème brulee |
yield quantity |
18 – 10 ounce serving dishes (3 to 3.5 oz. of each gelee and 5 oz. crème brulee) |
1. first layer (bottom) apricot gelee: apricot puree (ps04329) 1.5 kg 53 oz. |
sugar 225 gr. 8 oz. |
fruit of the forest (6 fruit mix) 36 gr. 7 sheets |
lemon juice 50 gr. 1 3/4 oz. |
2. second layer (middle) fruits of the forrest berry gelee: juice from thawed and strained berries (ps05249) 1.5 kg 53 oz. |
sugar 225 gr. 8 oz. |
fruit of the forest (6 fruit mix) 36 gr. 7 sheets |
lemon juice 50 gr. 1 3/4 oz. |
3. third layer (top) pistachio crème brulee: crème brulee base (ps00120) 250 gr. 8.8 oz. |
whole milk 1.5 kg 53 oz. |
heavy cream 460 gr. 16 oz. |
pistachio paste (ps30045) 350 gr. 12.35 oz. |
Directions:
1. First Layer (Bottom) Apricot Gelee
2. Bloom gelatin by putting gelatin sheets in a bowl and fill with water to just cover them.
3. Combine the Apricot Puree (PS04329) with the sugar in a pot and heat to dissolve the sugar.
4. Once the sugar is completely dissolved remove from the heat. Squeeze excess water out of gelatin and place in heated puree, stir and let dissolve.
5. Add lemon juice and pour into desired serving vessel.
6. Let set until completely firm.
7. Second Layer (Middle) Fruits of the Forrest Berry Gelee:
8. Bloom gelatin by putting gelatin sheets in a bowl and fill with water to just cover them.
9. Combine the Berry Juice with the sugar in a pot and heat to dissolve the sugar.
10. Once the sugar is completely dissolved remove from the heat. Squeeze excess water out of gelatin and place in heated juice, stir and let dissolve.
11. Add lemon juice and let cool.
12. Pour over apricot gelee and let set until firm.
13. Third Layer (Top) Pistachio Crème Brulee:
14. Place the pastry crème base along with a small amount of the milk in a bowl and mix to make thick pancake consistency.
15. Place the remaining dairy products in a pot with the pistachio paste and heat to a short boil.
16. Pour the brulee base mix into the heated dairy and mix while bringing back to another short boil.
17. Let the mixture cool a bit and pour over the IQF Gelee.
18. Let stand for at least 3 hours to set up completely.
19. Decorate with sugar.
20. Hint:
21. Always have an EMERGENCY Menu Plan, and be sure to fill your pantry with the needed ingredients. Especially if you're a career minded woman with an outrageous schedule.
22. Visit the url to preview the dessert picture, and you'll understand why I have these things in my pantry, see below:
23. /index.php?option=com_ricettario&func=detail&Itemid=1&id=10
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