Pistachio Veil with Carmelized White Chocolate Cremeux

Pastry Chef Jiho Kim of L’Espalier – Boston, MA Adapted by

Pistachio Ice Cream:
    • 835 g. milk
    • 500 g. heavy cream
    • 250 g. pistachio paste
    • 250 g. sugar
    • 100 g. egg yolk
    • 35 g. atomized glucose
    • 3 g. kappa carrageenan
    • 3 g. mono and diglyceride
    • 2 1/2 g. salt
    • 2 g. iota carrageenan
    • 1 1/2 g. locust bean gum
    • 3/10 g. guar gum
1. Combine the milk, heavy cream, kappa and iota carrageenans, locust bean gum, mono and diglyceride, and guar gum and bring to a boil. Blend in the egg yolks, salt, glucose, and pistachio paste one at a time. Set the mixture on ice to chill. Blend in a Vita-Prep and strain through a chinois. Churn in a Bravo ice cream machine according to manufacturer’s instructions.
Pistachio Veil:
    • 300 g. heavy cream
    • 200 g. pistachio purée
    • 125 g. sugar
    • 100 g. milk
    • 5 g. agar agar
    • 4 g. sodium citrate
    • 2 g. salt
    • 1 g. iota carrageenan
    • 1/2 g. locust bean gum
2. Bring all the ingredients except for the pistachio puree to a boil. Boil for 2 to 3 minutes. Add the pistachio puree. Spread immediately onto acetate to set.
Caramelized White Chocolate Cremeux:
    • 1200 g. Cacao Barry White Chocolate
    • 465 g. heavy cream
    • 300 g. water
    • 20 g. sugar
    • 2 g. sea salt
    • 1 1/2 g. agar agar
    • 1 g. iota carrageenan
    • 7/20 g. locust bean gum
3. Preheat the oven to 300°F. Caramelize the white chocolate on a Silpat in the preheated oven. Combine the heavy cream, 800 grams of the white chocolate, and sugar in a large sauce pot and bring to a boil. In a separate sauce pot, blend all the remaining ingredients into the water with a Waring immersion blender. Bring this mixture to a boil for 2 minutes, transfer to a Vita-Prep, and blend for 2 minutes. Strain into the white chocolate ganache and whisk to mix. Pour into Demarle cylinder molds to set. Unmold and cut a couple inches long. Blend the remaining 400 grams caramelized white chocolate in a Vita-Prep to resemble crumbs.
Raspberry Fluid Gel:
    • 1 kg. The Perfect Purée of Napa Valley Red Raspberry Purée,  thawed
    • 200 g. sugar
    • 10 g. low acyl gellan gum
    • 4 g. malic acid
    • 3 2/5 g. sodium citrate
4. Bring the raspberry puree to 100°C. Add the low acyl gellan gum and blend for 3 minutes. Add the remaining ingredients in order and blend for 2 more minutes. Set the mixture over ice to chill. Blend in a Vita-Prep and strain in a chinois.
Wafer Streusel:
    • 400 g. feuilletine
    • 200 g. milk chocolate
    • 112 g. maltodextrin
    • 100 g. cocoa butter
    • 100 g. praline paste
    • 10 g. sea salt or fleur de sel
5. Melt together the cocoa butter, milk chocolate, praline paste, and salt. Coat the feuilletines evenly with this mixture and toss with maltodextrin. Chill on a half sheet pan lined with a Silpat. Break into clusters.
Poached Pistachio Cake:
    • 315 g. whole eggs
    • 175 g. melted butter
    • 160 g. PreGel Pistachio Paste
    • 160 g. 10x sugar
    • 60 g. all purpose flour
    • 20 g. pistachio compound
6. Blend the pistachio paste and eggs together in a Vita-Prep until smooth. Mix the sugar and flour together. Pour the pistachio mixture into the dry mixture; stream in the butter and the pistachio compound. Portion onto cling film and warp tightly. Poach in simmering water for 20 minutes. Remove the cakes from the cling film. Slice into cylinders. Reserve.
To assemble and serve:
Peel the Pistachio Veil off the acetate and place in the center of the plate. Place the white chocolate cylinder on its side on the Pistachio Veil. Spoon a small amount of the Caramelized White Chocolate Cremeux onto the veil. Using a squeeze bottle, pipe 3 dots of the Raspberry Fluid Gel onto the Pistachio Veil. Place a cluster of Wafer Streusel atop the large pain de gene cylinder. Place another cluster on the Pistachio Veil. Stand one large cylinder of Poached Pistachio Cake on the Pistachio Veil and place a smaller one on its side. Finish with a quenelle of the Pistachio Ice Cream on top of the white chocolate crumbs.