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Pistachio and Paprika Biscuts

  • Flour 120 g
  • Brown sugar 160 ml
  • Butter 160 ml
  • Pistachio nuts (peeled, roasted, salted and ground in food processor) 200 g
  • Egg whites 2 whole

Mango Gel

  • White sugar 15 g
  • Honey 15 ml
  • Agar agar 5 ml
  • Mango slices with syrup 1 Tin
  • Ginger (fresh, grated) 10 g

Flexible Chocolate

  • Coconut milk 600 ml
  • White Chocolate 260 g
  • glucose 50 g
  • Honey 90 ml
  • Agar agar 3 ml
  • Gelatine powder (bloomed in a little water) 12 g
  1. Pistachio and Paprika Biscuts

    • Place the pistachios, flour, Robertsons Paprika, sugar and butter in a bowl. Work the mixture until you have a crumb consistency. Bake in the oven for 20 min at 180 °C, stirring halfway through. Remove from oven and allow to cool.
    • Once at room temperature, place the pistachio crumb in a food processor along with the egg whites and pulse until the mixture comes together.
    • Press mixture into biscuit moulds and bake again for another 20 min. Cool before removing from the mould,set aside.
  2. Mango Gel

    • Blend mango slices,Robertsons Turmeric and ginger until smooth. Place into a pan and add sugar, honey and agar agar. Bring to a boil and simmer for 2 min. Allow to cool and set, then blend until smooth and sieve.
  3. Flexible Chocolate

    • Add all the ingredients to a saucepan and bring to a simmer. Simmer for 2 min, then blend. Place into an empty ice cream container and refrigerate for at least 3 hours to set. Gently remove from container once set and cut into long strips.

    To Plate:

    • Place flexible chocolate onto a plate. Garnish with pistachio biscuits and mango gel.