Sa recette
List of ingredients you need:
For 12 pastillas
- 4 sheets of filo pastry
- 50g of butter
- 50g of honey
- 1 tbsp egg white
- Damask rose petals
- Shelled pistachios
For the olive oil siphon
- 500g of liquid cream
- 250g of milk
- 200g egg yolk
- 120g sugar
- 5g gelatin
- 180g of olive oil
For the muesli
- 300g shelled pistachios
- 40g dried apricots
- 40g raisins
- 100g honey
- Fleur de sel
For training
- Finely crushed roasted pistachios
- Rose petals
- Rose-infused pastry cream
-
Étape 1
• Melt the honey and butter then mix with a little egg white
• Cut the filo sheets into 3
• Brush the honey butter onto the filo pastry, fold once then add more butter
with honey
• Place the dough in a half-sphere mold with a weight
• Cook for 3 minutes in an oven at 160°C. Turn the plate over and cook for 3 minutes again. -
Étape 2
• Heat the cream and milk
• Beat the eggs and sugar until pale and soak the gelatin.
• Pour half of the cream milk over the eggs, then pour back into the saucepan
• Cook like a custard
• Remove from heat to add gelatin
• Once the custard is completely cold, add the olive oil. Mix if necessary.
• Put the preparation in a siphon and press. -
Étape 3
• Cook the pistachios in the honey
• Add the raisins, the diced apricots and the fleur de sel
• Leave to cool flat on a silpat mat -
Étape 4
• Make a dot of pastry cream in the center of the plate
• Place the pastilla on the cream
• Put a little siphon at the bottom of the pastilla
• Add a little muesli then cover with a siphon
• Decorate with pistachios and rose petals
