Mille Feuille of Strawberries with Pistachio Cream

Name: Mille Feuille of Strawberries with Pistachio Cream
Yield: Serves 4
Ingredients: 76 Small strawberries; 150ml Cream; 5ml Sugar syrup; ½ Leaf gelatine; 10ml Pistachio syrup; 1 tsp Pistachio nuts, blanched, peeled and roughly chopped; 12 Square pistachio tuilles 7cm × 7cm; 70ml Strawberry coulis; 100g Pistachio crème patisserie

Preparation info

Serves
4

Difficulty
Medium

Appears in

Season to Taste

By Liam Tomlin

Published 2005

About

Ingredients

100g Pistachio crème patisserie
½ Leaf gelatine
5ml

Dessert
Vegetarian

Method

Place the pistachio crème patisserie into a bowl. Soak the gelatine in cold water to soften. Put the sugar syrup into a small heavy-based saucepan. Squeeze the gelatine dry, add to the sugar syrup and stir over a low heat until dissolved. When the gelatine is dissolved remove from the heat and whisk it into the pistachio crème patisserie.

Whip the cream to ribbon stage and fold through