Assembly
Prepare the pistachio mascarpone cream Whip 500g mascarpone + 400g cold liquid cream + 100g powdered sugar + 50g Unipatis Gel Dessert Végétal (previously hydrated 5 min in 80ml warm milk) + 80g pure pistachio paste. Whip for 3 min until firm texture and soft green color. Pour into bag.
Prepare pistachio syrup Mix 200g milk + 50g orgeat syrup + 30g pistachio paste + 30ml amaretto. Set aside.
Prepare the crunchy inserts Heat 200g Kadaïf DUBAÏ STYLE Pistachio Filling in the microwave for 20 sec. Roll out into 6 cm Ø discs on baking paper. Freeze for 45 min.
In each jar: 3 crumbled cookies soaked in pistachio syrup + 50g pistachio mascarpone cream.
Insert surprise Place 1 disk of frozen pistachio kadaïf filling in the center.
Finish assembly Add 3 soaked crumbled cookies + 60g pistachio mascarpone cream. Smooth.
Refrigerate for at least 4 hours.
Express finish Sprinkle with crushed pistachios.
Ingredients
Pistachio mascarpone cream
- 500g mascarpone
- 400g liquid cream 35% MG
- 100g powdered sugar
- 50g Unipatis Dessert Gel Vegetable
- 80ml whole milk
- 80g pure pistachio paste
Pistachio syrup
- 200g whole milk
- 50g orgeat syrup
- 30g pistachio paste
- 30ml amaretto
Crunchy inserts
- 200g Pistachio Filling Kadaïf DUBAÏ STYLE Unipatis
Finish
- 150g sponge cookies
- 50g crushed Bronte pistachios
- Golden kadaf threads (optional)
- Edible gold leaf
Utensils
- 10 glass jars
- Electric whisk
- No. 10 plain pastry bag
- Angled spatula
- Flexible spatula (maryse)
- Cooking thermometer