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linda 23 July 2025

Pistachio & Orange

Decor up sugar free

Crumble classic

Pannatex

Ariba milk chocolate 36/38

Brunella CROCK pistachio

Orange variegato

 

7 steps

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Crumble base

Decor up sugar free 30g

Crumble classic 300g

Orange gel

Pannatex 20g

Orange variegato 300g

Pistachio mousse

Pannatex 40g

Pistachio pure paste 100g

Milk 300g

Ariba white chocolate 36/38 400g

Decor up sugar free 500g

Brunella pistachio top

Stracciatella white coating 200g

Brunella CROCK pistachio

Preparation

Step1

Mix crumble classic and Decor Up sugar free by hand, then pour as a bottom layer in a ring mould.

Step2

Warm up the variegato and add Pannatex, then put on top of the crumble and let it freeze.

Step3

Whip Decor Up sugar free for half of the volume (not fully whipped).

Step4

Scale pistachio paste, Ariba white chocolate and Pannatex together. Then warm up the milk and add to them. Let it rest for 20 second, then mix with a whisk.

Step5

Finish adding Decor Up previously whipped in 2 step, first step add and mix with a whisk, second step add and mix it with a spatula.

Step6

Pour in the mould and let it freeze.

Step7

Prepare the top mixing with a spatula Brunella CROK pistachio and stracciatella white coating.

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