- A recipe by Michael LAISKONIS
Ingrédients
Frozen puree without added sugar Kumquat – 150g
Frozen puree without added sugar Pineapple – 100g
Star anise – 2 pcs
Sucrose – 30g
Glucose powder – 30g
Pectin NH Louis François – 3g
Citric acid Louis François – 2,5g
Combine the purees and star anise in a saucepan and gently heat.
Combine the sucrose, glucose and pectin NH. Whisk into the puree mixture.
Bring to a boil, remove from heat, and whisk in the citric acid.
Allow to cool.
Remove the star anise and mix to a homogenous consistency.
Deposit ganache into the milk chocolate shells and allow to crystallize.
Pipe the confit on top of the ganache.
Apply crushed pistachio and gold leaf
Michael Laiskonis is a world-renowned pastry chef, widely recognized for his innovative approach to modern patisserie.
His taste for art and science have established him as one of America’s most renowned pastry chefs.
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