Compote de litchis aux amandes et espuma de pistache



Jelly compote:
  • 1 can of 200 g (0,44 lbs) of lychee
  • 1 C. at s. powdered sugar
  • 2 sheets of gelatin
The pistachio foam:
  • 20 cl (6,76 oz) of whole whipping cream
  • 1 C. at s. pistachio flavored syrup
The brown shortbread:
  • 1 C. at s. of almond powder
  • 1 C. at s. hazelnut powder
  • 1 C. at s. fine breadcrumbs
  • 2 tbsp. at s. sugar
  • 40 g (0,088 lbs) butter
Soak the gelatin in a bowl of cold water.
Mix the contents of the box of lychees (fruit and syrup included) and pour into a saucepan adding the sugar. 
Bring to a boil.
Squeeze the gelatin to extract all the water and put it in the pan on
the boiling liquid. 
Remove from heat and let cool. 
Pour into the verrines and put in the refrigerator.

The brown shortbread:
Mix the ingredients except the butter in a bowl. In a frying pan, melt butter then pour in the mixture from the bowl.
Stir well over medium heat without stopping turn for about 5 minutes until the sandy mixture turns brown.
Let cool to room temperature.
The pistachio foam:
Pour the cream and then the syrup into the siphon. Close then insert a cartridge of gas, shake for 15 seconds. 
Put the siphon in the refrigerator the head down. Leave at least 2 hours.
Assembly :
When serving the verrines, add a layer of brown shortbread then siphon off the pistachio foam.


 

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