Accueil Sweet Pistachio-Raspberry heart of Traou Mad

Pistachio-Raspberry heart of Traou Mad

Difficulté : Easy
Catégorie : Sweet
Cout : Affordable
Some time ago, Traou Mad had really liked my little reportage that I had made on their factory in Pont Aven (see the reportage HERE). They have since asked me to make some recipes for their blog: So I had the pleasure of receiving a package full of wonders at home! The first recipe they asked me for was to be Valentine’s Day themed. I offer you today my recipe where I scrupulously avoided chocolate (the heart is already too “cliché”, so with chocolate, it became a bit too much!). This is a traou mad fond annealed with a pistachio panacotta, topped with raspberries. For the picture I used fresh raspberries, so before you yell in my ears that it’s not the season, I remind you that there are frozen ones! Happy Valentine’s Day to all lovers!

A little note about the proportions: I made this recipe in a fairly small heart. It can be made in a 18cm circle. But there may be some panacotta left. Just put it in a little jar!

Recipe for the Traou Mad Pistachio Raspberry Cake (for a 18cm circle):
-150g of Traou Mad
-40g of butter (salted or not!)
-50cl of liquid cream
-80g of sugar
-50g of pistachio paste (recipe HERE)
-1+1/2 sheets of gelatin
-250g of fresh or frozen raspberries
-sugar ice
-some cakes of Pont Aven to decorate
Put the traou mad in a container.

Crush them to a powder. 

Add the melted butter. 

Mix well. 

Put the dough in the bottom of a buttered circle or any other shape you choose, the circle being placed on a baking sheet lined with parchment paper(this is not the case on the picture)! It takes less than an inch of dough.

Crush with the back of a spoon.

Put in the oven for 10-15 minutes at 170°C. The dough will become crispy again and the butter will drain out of the sides. Only the crispy traou mad remains after cooling. 
Prepare the pistachio panacotta. Place sugar and pistachio paste in a saucepan.

Add a little cream and mix well to dissolve the pistachio paste.

Place on low heat and bring gently to a boil. Meanwhile, soak gelatin sheets in cold water.

When the cream is boiling, add one by one the soaked and wrung out gelatine leaves (1+1/2) and mix well.

Pour the panacotta over the cooled pastry. 

Let cool at least 4 hours in the refrigerator (or better, overnight).
The next day, heat the entire outer edge with a hair dryer.

Gently lift the circle.

Decorate with fresh or frozen raspberries. 

Finally, sprinkle with powdered sugar. Sprinkle the top with some broken Pont-Aven cakes and a little pistachio paste (if it is “homemade”, because the commercial one is more liquid!).

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