Joconde Sponge: Combine the dry ingredients, add yolks and then fold in the egg whites which have been whipped with sugar then oil. Bake at 160˚C / 320˚ F degrees for about 6 minutes
Pistachio Mousse: Melt the gelatin into the English cream then fold in pistachio paste and whipped cream.
Bloody Orange Gel: Mix ingredients cold, bring to boil, allow to set.
Caramelized Pistacho Granella: Soak for 20 hours the pistacho into a simple syrup, then bake at160˚C / 320˚ F degrees for about 10 minutes.
Saffron Dark Chocolate Ganache: Bring nevuline, cream and saffron to boil, pour on top of chocolate, realize an emulsion.
Sablè Cookie: Cream butter, salt and 10X sugar, add the eggs, then the sifted dry ingriedents. Bake at
160˚C / 320˚ F degrees for about 12 minutes.
Saffron Glaze: Melt the glaze with the coloring and water. Bring to 93˚C / 200˚F, add the saffron, allow to
cool a little before using it.
English Cream: Bring all the ingriedients except the xanthan gum to 82˚C / 180˚F , strain and
cool down. Blend in the xanthan gum