Pistachio rosettes with cherries

Mix the almonds, pistachios, flour, sugar, and baking powder together. Separately, mix the egg whites, melted butter, and pistachio paste, then fold into the dry ingredients. Process the mixture immediately.

Tip: This butter mass is quick to prepare and can be made with any other type of nut. Pistachios were used in this recipe. Almonds – supplemented with a little bitter almond – also harmonize perfectly with cherries.

Mold: Flexipan® “Mini Saint-Honoré”, Ø 54 mm, height 15 mm
Quantity: Fill each mold with 13 g of pistachio butter mixture.

Before baking, place approx. 5 g of quartered, frozen cherries on the surface of the mixture – make sure that the green pistachio aroma is visually retained.

Bake at 180°C for approx. 18 minutes.

Mix all the ingredients together in a saucepan, then cook for 4 minutes while stirring. Process the mixture immediately.

Mold: Flexipan® hemispheres, Ø 3 cm, height 1.5 cm
Quantity: Fill each mold with 7 g of jelly mixture and freeze completely.

Tip: Carefully remove the frozen hemispheres from the mold and place them directly onto the baked, cooled rosettes. This is best done with a toothpick, which can be easily twisted out – unlike a knife.

After placing the jelly hemispheres, the rosettes can be garnished with a little silver leaf.

Note: The jelly shines on its own after thawing and does not require any additional glaze.