Pistachio Cream with Lemon Curd, Pistachio Sponge, Bread Croquant, Candied Pistachio, Yogurt Sauce, and Green Apple Sorbet

Adapted by StarChefs.com
October 2011
Yield: 8 to 12 Servings


Green Apple Sorbet
280 grams water
80 grams atmoized glucose
3 grams PreGel Neutro ice cream stabilizer
300 grams sugar
1 kilogram fresh green apple juice
20 grams lemon juice
Pistachio Microwave Sponge
220 grams PreGel pistachio paste
180 grams egg whites
60 grams almond flour
Lemon Curd
270 grams lemon juice
4 grams agar agar
270 grams sugar
270 grams whole eggs
350 grams butter
Pistachio Cream
1 gelatin sheet, silver
450 grams heavy cream
700 grams sugar
Candied Pistachios
1 egg white
1 cup green pistachios
1 cup sugar
Bread Croquant
1 frozen unbaked French baguette
olive oil
Yogurt Sauce
1 cup Mediterranean yogurt
2 tablespoons simple syrup
To Assemble and Serve
lemon zest
Micro herbs and flowers
Fresh apple, peeled and diced


For the Green Apple Sorbet:
In a pot, heat the water to 40ºC and stir in the atomized glucose. Combine the ice cream stabilizer with the sugar and add to the water. Bring the water back to a boil. Juice the apples and immediately pour the juice into the syrup, stirring to combine Chill completely and process in an ice cream machine according to the manufacturer’s instructions.

For the Pistachio Microwave Sponge:
Process the pistachio paste, egg whites, and almond flour together in the blender and strain into an iSi whipper. Charge with with 2 N2O chargers and refrigerate for a few hours. Make 3 small cuts in the base of a plastic cup, shake the whipper vigorously and fill the plastic cup one-third full. Cook for 40 seconds in the microwave and keep the cup upside down until cool to keep all the steam inside.

For the Lemon Curd:
Combine the lemon juice and agar agar in a saucepan and bring to a boil. Meanwhile, combine the sugar and eggs in a bowl and whisk to combine. Temper the lemon juice into the egg mixture and return to the saucepan. Bring to a boil while stirring constantly. Transfer the mixture to a blender and blend on low speed. Add the butter little by little until it is all incorporated. Pour the mixture into a plastic 17-inch x 11-inch sheet tray and set in the refrigerator.

For the Pistachio Cream:
Bloom the gelatin. In a saucepan, heat 400 grams of the heavy cream to 35ºC. Put the pistachio paste in the bowl of a stand mixer fitted with a paddle attachment. Slowly incorporate the hot cream (the mixture may break, but it will emulsify with the addition of the remaining 50 grams of the cream). Squeeze the excess moisture from the bloomed gelatin, dissolve it in the remaining 50 grams of the cream, and add the liquid the pistachio paste mixture. Cool and refrigerate.

For the Candied Pistachios:
Preheat the oven to 350ºF. Beat the egg white until it forms a froth. Add the pistachios and sugar and mix well. Spread onto a sheet tray and bake for 8 to 10 minutes in the oven. Remove from the oven and cool.

For the Bread Croquant:
Slice the baguette into ¼-inch slices. Put the slices in 1 layer on a baking sheet. Brush each slice with olive oil. Bake the toasts for 15 to 20 minutes in a 350ºF oven, until crisp.

For the Yogurt Sauce:
Combine the yogurt and syrup and transfer to a squeeze bottle. Refrigerate.

To Assemble and Serve:
Pipe a small line of Yogurt Sauce on the plate. Pipe some dollops of Pistachio Cream on the plate. Arrange 2 Pistachio Sponges on each side. Arrange a cylinder of Lemon Curd between the sponges. Plate Candied Pistachios on top of the Lemon Curd. Garnish with lemon zest, Bread Croquant, micro herbs and flowers, and diced fresh apple. Finish with the quenelle of Green Apple Sorbet.