Pistachio Crème with Coconut Caramel, Cocoa Meringue, Candied Pistachios, and Praline Cocoa Sherbet

Adapted by StarChefs.com
October 2011

INGREDIENTS:

Cocoa Meringue: (Yield: 7 Servings)
300 grams egg whites
300 grams sugar
150 grams confectioners sugar
150 grams cocoa powder
Praline Cocoa Sherbet: (Yield: 15 Servings)
625 grams simple syrup
625 grams water
65 grams cocoa powder
125 grams 66% chocolate
200 grams praline
Pistachio Crème: (Yield: 12 Servings)
633 grams cream
110 grams sugar
2 grams agar agar
110 grams water
3.5 sheets gelatin, bloomed
223 grams PreGel pistachio paste
Coconut Caramel: (Yield: 8 Servings)
375 grams sugar
350 grams glucose
500 grams heavy cream
150 grams Coco Lopez cream of coconut
100 grams toasted coconut
Candied Pistachios: (Yield: 6 Servings)
500 grams simple syrup
250 grams water
300 grams Sicilian pistachios

METHOD:

For the Cocoa Meringue:
Whip the egg whites and sugar together on high speed in a stand mixer until a thick meringue mixture forms. Add the confectioners’ sugar and continue to whip on high for 5 minutes. Fold in the cocoa powder. Put the meringue mixture on a half sheet tray and dehydrate in a low oven for 24 hours. Crush into pieces when done.

For the Praline Cocoa Sherbet:
Combine the simple syrup, water, cocoa powder, chocolate and praline in a pot; bring to a boil and strain. Chill over an ice bath, and while cooling, purée with an immersion blender. When cold, process in an ice cream machine according to the manufacturer’s instructions.

For the Pistachio Crème:
Combine the cream and sugar in a pot and bring to a boil. Bring the agar agar and water to a rolling boil in a separate pot for 1 minute, then pour into the hot cream mixture. Bring to a boil and add bloomed gelatin. Strain the mixture over the pistachio paste and blend with an immersion blender. Pour into molds and freeze. Thaw in a refrigerator when ready to serve.

For the Coconut Caramel:
Bring the sugar and glucose to a boil in a pot, until the mixture turns amber. Simultaneously, heat the cream and cream of coconut in a separate pot. When the sugar is amber, add the hot creams. Bring the mixture to a boil, add the toasted coconut and strain the mixture. Cool to room temperature and store at room temperature.

For the Candied Pistachios:
Preheat the oven to 325ºF. Combine the simple syrup, water and pistachios in a pot and bring to a boil. Boil for 5 to 10 minutes. Strain the mixture and put the solids on a parchment-lined sheet tray. Bake for 10 minutes, or until the nuts are toasted. Cool and store in an air tight container.

To Assemble and Serve:
Plate the Pistachio Crème off center on the plate. Plate pieces of the Cocoa Meringue around the Crème, in an abstract manner. Pipe a stream of Coconut Caramel from one side of the plate to the other. Plate the Candied Pistachios along the caramel line. Plate a quenelle of Praline Cocoa Sherbet next to the Crème.