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It’s officially Monday, the least liked day of the week for many.So if you’re looking for a fun baking activity to round off the day, we’ve got something for you. strawberry Now is the season, not only is it delicious as it is, dessertThat’s why Ankur Bhardwaj, head chef at Raahi New Kitchen and Bar in Bangalore, shares a must-try strawberry-pistachio eclair mousse recipe.
So put on your chef’s hat and get ready to whip up this magical recipe tonight!
material:
on a mousse base
5 egg yolks
100 grams of sugar
whipped cream, 500ml
gelatin sheet, 8 grams
5 strawberries
water, 60ml
For eclair caramel
pistachio100 grams
100 grams of sugar
5 strawberries
for glaze
200ml water
40g dark compound chocolate
350 grams of sugar
75g cocoa powder
whipped cream, 90ml
gelatin sheets, 12 grams
in pistachio cream
30 grams of pistachio
20g cream
10g sugar
2 drops food coloring
Strawberry Pistachio Eclair Mousse by Chef Ankur Bhardwaj
Method:
*Boil the egg yolks and sugar in a deep bowl twice.
*Let the boiled ingredients rest for 5 minutes.Add chilled cream and cut into chunks strawberry into the mixture. Stir to perfection.
*Add the gelatin mix and let it rest for 10 minutes.
*To set the eclair, transfer to an eclair mold and chill in the freezer for 3 hours.
* Mix all the ingredients to make the pistachio cream.
* For glaze, boil water and sugar, combine cocoa powder, fresh cream, dark compound chocolate, and add gelatin mix. Strain properly with a strainer.
*Let it rest until it reaches room temperature.
*Take out the set eclair and slowly pour the glaze mix over it.
*Rest in the freezer for 5-10 minutes.
* Coated with pistachio cream.
* Decoration fresh strawberries Ready to serve.
Would you like to try this recipe?
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