Ingredients:
· 20-25 Mini rolled biscuits Masdeu
· Pistachio cream
500 ml of milk
125 g of sugar
40 g of cornstarch
4 egg yolks
100 g of pistachio paste
· Freeze Dried Raspberry
· 50 g chopped pistachio
Elaboration:
Pistachio cream
1. Heat the milk with the sugar.
2. Mix the egg yolks with the cornstarch.
3. Pour the milk over the yolks and reheat to 82ºC.
4. Remove and add the pistachio paste. Emulsify and cool completely.
Assembly:
Fill the coconut cocoa rolled biscuits with the pistachio pastry cream.
Mix the freeze-dried raspberry with the chopped pistachio.
Garnish the rolled biscuit with the raspberry and pistachio mixture.
