Circle of life

Created by

  • Nishant AminChef
level 3

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.

Recipe components

Used products

Madirofolo Whipped Ganache

Preparation

Boil

Ingredients
  • 89g
    35% cream
  • 29g
    3,25% full fat milk
  • 20g
    glucose
  • 85g
    Madirofolo
Preparation

Add

Ingredients
  • 2g
    gelatin sheet
Preparation

Emulsify (cold)

Ingredients
  • 210g
    35% cream

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

Preparation

Boil

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

Add

Ingredients
  • 5g
    gelatin sheet

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

Preparation

Boil

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

Add above

Ingredients
  • 15g
    bread flour
  • 15g
    pistachios
Preparation

Mix

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

Whip and fold

Ingredients
  • 23g
    sugar
  • 45g
    egg whites

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

Preparation

Blend

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

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

Cardamom Tuile

Preparation

Cream

Ingredients
  • 45g
    butter
  • 60g
    icing sugar
Preparation

Add

Ingredients
  • 45g
    egg white
Preparation

Mix

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

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

Candied Pistachio

PreparationIngredients
Preparation

Coarse

Ingredients
  • 60g
    pistachios
Preparation

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

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

Pistachio feuilletine

Preparation

Pre crystalized

Ingredients
  • 130g
    Zéphyr™
Preparation

Add

Ingredients
  • 200g
    pistachio paste
  • 60g
    feuillantine

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

Chocolate shell

PreparationIngredients
Preparation

Pre crystallized

Ingredients
  • 100g
    Lactée Supérieure