Sicilian Pistachio Gelato, Cherry Sorbet, Vanilla Semifreddo, and Pistachio Génoise

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Ingredients

Components

Method

Assembly

  1. Place two 3.75-cm / 1.5-in stainless steel cubes on a sheet pan lined with a nonstick rubber mat in the freezer.
  2. Churn or pacotize the cherry sorbet base and pour into a piping bag.
  3. Pipe into the cubes, making sure to get in the corners. Pipe into the sorbet, not on top of it, to prevent air pocket formation.
  4. Even out the top with an offset spatula and freeze to harden.
  5. Once hardened, use a torch to gently remove the stainless steel cubes from the sorbet. Return to the freezer. Once hardened throughout, cover with plastic wrap.
  6. Repeat steps 1 through 5 with the vanilla semifreddo base.
  7. Place two 10-cm / 4-in stainless steel cubes on a sheet pan lined with parchment paper in a freezer. These entremets will be assembled upside down.
  8. Churn or pacotize the pistachio gelato. Pour into 2 piping bags and reserve frozen.
  9. Pipe 2.5 cm / 1 in of pistachio gelato into the cubes. Make sure to get into the corners and pipe with the piping bag tip into the gelato, and not on it, to avoid air pockets. Even out the tops with an offset spatula. Place the piping bag in a freezer.
  10. Place the cherry sorbet cube in the gelato cube. Make sure it is centered. Push it down on the gelato about .5 cm / .25 in.
  11. Pipe gelato around the cherry sorbet cube and on top of it, about .5 cm / .25 in so that the sorbet is completely enclosed by the gelato.
  12. Place the vanilla semifreddo cube on the gelato. Make sure it is centered and push it in slightly. Pipe gelato to the top of the cube. Always keep in mind to pipe into the gelato and not on top of it.
  13. Place the génoise square on the gelato. Make sure it is centered. Push it down so that it is level with the top of the cube. Repeat with the remaining gelato, frozen cubes, and génoise.
  14. Put plastic wrap or a sheet of parchment paper on top of the cubes.
  15. Stack 5 sheet pans on the cubes to weigh them down and ensure an even shape. Freeze to harden.
  16. Place a sheet pan lined with parchment paper and fitted with a wire rack in the freezer.
  17. Place a thin square cake board on the génoise. Flip the cubes over.
  18. Torch the cubes for a few seconds and carefully remove them from the frames.
  19. Transfer the cubes to the frozen wire rack and freeze again.
  20. Set up the spraying area and spray gun.
  21. Spray the cakes evenly with the white couverture spray.
  22. Place a 6.25 cm / 2.5 in ring on the bottom left corner of the top of the cake. Pour in the cherry glaze. Take the ring off.
  23. Sprinkle pistachio dust in a straight line across the center of the glaze.
  24. Place a square chocolate plaque on the top right corner of each cake.
  25. Reserve refrigerated or let it temper for 10 to 15 minutes before serving.

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