It was Thomas, my artistic director, who proposed to use this motif. This one immediately inspired me a cake in three textures around the pistachio of Bronte in limited edition.
The main difficulty was to make a pistachio cake, respecting the magnificent quality of Bronte and neutralizing the surplus fat that characterizes this fruit. I balanced it with a light cream with lemon caviar, which by its acidity will neutralize the fat side of the pistachio and reveal its taste. I added a desiccated pistachio biscuit to create a bitterness, softened by a semi-mounted pistachio whipped cream and a liquid spherification.
I work more and more with liquid bodies in my cakes because, well balanced, they have the power to harmonize tastes (acidity/fat, bitterness/sugar…).