Pistachio Magnum, Pistachio Crèmeux, Pistachio Ice Cream

Raspberry chocolate mousse

• 80g egg yolks
• 2 eggs
• 75g sugar
• 500g whipped cream
• 375g raspberry Inspiration Chocolate (Valrhona)
• 5 leaf gelatins, pre-soaked

Method:

• Beat the egg yolks, eggs and sugar until frothy.
• Stir in the melted gelatin and then add the melted chocolate.
• Fold in the whipped cream, refrigerate and then stir until smooth and use as needed.

Raspberry Gel

• 500g raspberry purée (Ponthier)
• 150g sugar
• 7g agar agar

Method:

• Put all the ingredients in a saucepan, mix well and boil for 1 minute.
• Put everything in a container, refrigerate, blend until smooth and pass through a sieve.

Pistachio cream

• 200g Opalys chocolate (Valrhona)
• 220g oat milk
• 20g glucose syrup
• 12g corn starch
• 150g pistachio paste
• 1 t Koppert Cress Planifolia Black, scraped out

Method:

• Boil the oat milk, glucose syrup and corn starch until a nice emulsion is formed.
• Mix the chocolate, vanilla and pistachio paste
• Fill everything into a piping bag and refrigerate

Pistachio glaze

• 500g Opalys chocolate (Valrhona)
• 500g cocoa butter
• Pistachios, chopped

Method:

• Melt the chocolate and cocoa butter together
• Add the pistachios as needed and then dip the frozen Magnum into them.

Chef: Alex Pirini