Difficulty: Intermediate
Prepare the Pistachio Parfait: Soak gelatin leaves in cold water. In a saucepan, combine milk and pistachio paste, bringing to a boil. In a bowl, blanch egg yolks with sugar. Pour hot milk mixture over yolks, stirring continuously. Return to low heat, thickening gently without boiling. Add drained gelatin, remove from heat, and chill halfway in a cold container. Whip cream and fold into cooled custard. Line verrines with strawberry slices, fill halfway with mousse, and refrigerate.
Before serving, top with chopped strawberries, crumble, a drizzle of sweet vanilla wine, and crushed pistachios.
Option: Set in 8 mousse molds or dariole molds, unmold onto plates, surround with coulis, fresh strawberries, and a quenelle of carrot sorbet.
Crumble: Mix 150 g flour with 150 g powdered sugar (or 100 g powdered and 50 g brown sugar). Optionally add 8 crumbled speculoos. Incorporate 150 g diced, softened half-salted butter. Knead until crumbly, avoiding shortcrust consistency. Bake as desired for lightness.
Carrot Sorbet: Peel and slice carrots. Simmer with water and sugar until tender. Add fresh orange juice, blend smooth, chill, then churn in an ice cream maker. Store airtight in freezer.
Sweet Vanilla Wine: Simmer red wine, orange juice, sugar, and split vanilla pods until syrupy. Cool before use.
Created by Chef Hubert
