Difficulty:[usr 3]
Perfect:
Soak the gelatine leaves in cold water,
pour the milk into a saucepan with the pistachio paste, bring everything to a boil.
In a mixing bowl, blanch the egg yolks eggs with the sugar, pour the boiling milk over this mixture and cook everything again, while stirring, allowing it to thicken gently without ever boiling, add the previously drained gelatin leaves, remove from the heat, pour into a container very cold, leave to set halfway, in the cold.
Whip the liquid cream and gently incorporate it into the custard, pour this pistachio mousse into a verrine lined with slices of strawberries, until halfway up.
Set aside in the fridge.
When ready to garnish with chopped strawberries, alternating with a little crumble, add a drizzle of sweet vanilla wine and a few crushed pistachios.
Option: Line an 8 mousse mold or a dariole, or in a "comma" mould, chill, unmold on a plate and surround with a coulis with cut strawberries and a quenelle of carrot sorbet.
Prepare the device to crumble: Meanwhile, mix 150 g of flour with 150 g of sugar (or 100 g of sugar and 50 g of brown sugar).
Optional according to tastes and desires:Add 8 crumbled speculoos.
Mix the everything.
Add 150 g butter 1/2 salt, diced. The butter must be softened to be more easily worked.
Knead the whole thing which must remain heterogeneous. Take care that your preparation does not become a shortcrust pastry.
Carrot sorbet:
Wash and peel the carrots Cut them into slices. Pour them into a saucepan with the water and sugar. Cook covered over low heat, stirring occasionally, until the carrots are tender. Squeeze the juice from the orange. Pour the juice into the saucepan.
Mix the mixture until smooth. Leave to cool for a few hours in the fridge. Blend in an ice cream maker and serve immediately or store in an airtight container in the freezer.
Sweet Vanilla Wine: Put the red wine and orange juice in a roundel, add the sugar and the split and scraped vanilla pods, bring to the boil then reduce the heat and let reduce until you obtain a syrupy liquid.
Leave to cool before using.
A creation of chef Hubert
