Raspberry and pistachio puff pastry with mint foam
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Made by:mychef
Ingredients
- 6 puff pastry sheets about 10 cm x 5 cm (length x width)
- 1 box of raspberries
- c/s of freeze-dried pistachios
For peppermint foam
- 10 egg yolks
- 150 g. sugar
- 750 g. of milk cream
- mint leaves
Cooking settings
Mint foam
- Mode: Steam
- Temperature: 78ºC
- Time: 35 minutes
- Humidity: 100%.
Puff pastry plates
- Mode: Convection
- Temperature: 190ºC
- Time: 8 minutes
- Humidity: 0%.
Preparation:
For peppermint foam
Place the egg yolks, the sugar, the cream and the mint leaves in a cooking bag and seal with the iSensor vacuum packer.
Bake it at 78ºC and 100% humidity for 35 minutes in the mychef compact combi oven. Thanks to its TSC patent, low-temperature cooking will be carried out with hardly any temperature fluctuations.
Fold it with the mychill blast chiller. Keep cold at 3°C.
For puff pastry plates
Bake the puff pastry plates with weight on top to prevent them from rising, at 190ºC without humidity for 8 minutes in the professional mychef oven. Reserve it.
Plating:
Fill a siphon with the previously elaborated English cream and introduce two charges of gas.
Arrange a puff pastry plate on a plate with a little mint foam and place the raspberries on top. Decorate with chopped pistachios.
