Circle of life

Circle of life

Level:
Difficult
Makes:
10 servings
A perfect balance of frutiness from the cherry jelly with subtle acidity. Pistachio brings a little nuttyness in the flavour profile. Light and airy ricotta foam with cardamom tuile gives a great finish for the overall pastry. Keeping texture profiles in mind, each element of the dessert has a different texture, or flavor that fully appreciates Madirofolo 65%. I really wanted to pay homage to Ontario dairy farmers in my pastry, and one of my main ingredients is a fresh cheese, ricotta. Canadian dairy farmers are known to go through great lengths to conserve natural resources and are keen on adopting sustainable farming practices. Canadian milk's carbon footprint has decreased by 7% in the past 5 years. Along with this, pistachios are one of the most sustainable nuts to farm as well, requiring much less water as compared to other nuts like almonds. But I wanted a different approach to sustainability too, keeping the human body in mind. Pistachios have antioxidant and anti-inflammatory traits and keep blood sugar, pressure and cholesterol in check, and are overall just a great addition to a healthy diet. Cherries are another local ingredient used in this dish, which really needed something fresh along with the rich cheese and the nuts.

Madirofolo Whipped Ganache

Used products: Madirofolo Whipped Ganache

Preparation: Madirofolo Whipped Ganache

Boil

Used products: Madirofolo Whipped Ganache

  • 2 g
    gelatin sheet

Preparation: Madirofolo Whipped Ganache

Add

Used products: Madirofolo Whipped Ganache

  • 210 g
    35% cream

Preparation: Madirofolo Whipped Ganache

Emulsify (cold)

Soak gelatin in cold water. Squeeze and keep aside. 
Make ganache with 35% cream(1), glucose, milk and Madirofolo. Add gelatin
Emulsify the cold 35% cream(2). Keep cold.
In a stand mixer, whip to soft peaks.

Cherry Jelly

Used products: Cherry Jelly

  • 125 g
    cherry purée
  • 50 g
    water
  • 13 g
    sugar
  • 1 g
    Citric acid

Preparation: Cherry Jelly

Boil

Used products: Cherry Jelly

  • 5 g
    gelatin sheet

Preparation: Cherry Jelly

Add

Soak gelatin in cold water. Squeeze and keep aside.
Whisk it in the warm base. Transfer on to a sheet tray to set.
Once set, cut 4 cm circles

Pistachio Sponge

Used products: Pistachio Sponge

  • 25 g
    3,25% full fat milk
  • 20 g
    pistachio paste
  • 10 g
    sugar

Preparation: Pistachio Sponge

Boil

Used products: Pistachio Sponge

  • 15 g
    bread flour
  • 15 g
    pistachios

Preparation: Pistachio Sponge

Add above

Used products: Pistachio Sponge

  • 30 g
    egg yolks
  • 18 g
    whole egg(s)

Preparation: Pistachio Sponge

Mix

Used products: Pistachio Sponge

  • 23 g
    sugar
  • 45 g
    egg whites

Preparation: Pistachio Sponge

Whip and fold

Make a choux paste with milk, pistachio paste, sugar, flour and ground pistachios.
Add eggs and yolks. 
Make a french meringue using egg whites and sugar and fold in. 
Transfer to a sheet tray and bake at 325F for 15 mins.
Once cooled, cut 4 cm circles.

Ricotta foam

Used products: Ricotta foam

  • 100 g
    Ricotta
  • 125 g
    3,25% full fat milk
  • 25 g
    35% cream
  • 25 g
    sugar

Preparation: Ricotta foam

Blend

Blend everything using a hand blender to smooth the base.
Transfer to spuma and charge using NO2 charger

Cardamom Tuile

Used products: Cardamom Tuile

  • 45 g
    butter
  • 60 g
    icing sugar

Preparation: Cardamom Tuile

Cream

Used products: Cardamom Tuile

  • 45 g
    egg white

Preparation: Cardamom Tuile

Add

Used products: Cardamom Tuile

  • 55 g
    cake flour
  • 4 g
    black cardamom in powder

Preparation: Cardamom Tuile

Mix

Spread on to a stencil. 
Bake at 350F for about 5-8 mins.
Once baked, immediately roll onto a PVC pipe.

Candied Pistachio

Used products: Candied Pistachio

  • 60 g
    pistachios

Preparation: Candied Pistachio

Coarse

Used products: Candied Pistachio

  • 20 g
    sugar
  • 6 g
    water
  • 3 g
    soft butter

Preparation: Candied Pistachio

Cook sugar and water to 110C.
Add pistachios and mix until sugar crystallizes.
Add butter.

Pistachio feuilletine

Used products: Pistachio feuilletine

Preparation: Pistachio feuilletine

Pre crystalized

Used products: Pistachio feuilletine

  • 200 g
    pistachio paste
  • 60 g
    feuillantine

Preparation: Pistachio feuilletine

Add

Mix pistachio paste with pre crystallized Zephyr.
Fold Feuilletine. Cut 5cm circles.