Making desserts that look like objects from life is a special pastime for confectioners: watches, glasses of coffee, fruits and nuts, batteries and dynamite. There are even many areas related to the degree of similarity. It is impossible to distinguish anything from the original, other desserts are pleasantly stylized, but they do not require photographic realism. And the more interesting it is to watch this, because every year someone comes up with something new. Technology and the development of materials, colors, shapes and the general development of confectioners help here. What seemed like a work of art a year ago now looks like the work of a freshman. Sometimes even fantasizing into the future is scary, so confectioners know how to surprise. Back in 2016, pastry chef Miquel Guarro came up with a pistachio for the book Four in One (I highly recommend reading it). It is even difficult to imagine how then she struck the sweet world, if even today, four years later, this pistachio is still one of the signature desserts in his pastry shop. Its charm is in clean lines, minimalism, simplicity. It does not pretend to be photographic, but we do not want that either; we enjoy the genius of the idea, its obviousness. I think the most wonderful thing in any creative endeavor is when colleagues look and think: “God, it was on the surface.” Therefore, I decided to repeat the pistachio in my own way. With accessible techniques, handy forms and recipes. But one thing has remained unchanged – each element of this dessert has a natural color! Of course, everything is tied to the pistachio. I made the pistachio mousse velvety, loose and pleasantly viscous, you just drown in this texture, enjoy it and, despite the fact that it is an airy element, you seem to be chewing it. Inside is a bright, contrasting accent. These are mango and passion fruit with bone. The pleasant sourness refreshes the receptors, dilutes the sweetness of the mousse and gives balance. Passion fruit seeds crunch pleasantly in the mouth, and vanilla seeds make the cake more noble and voluminous. The overall texture of the filling is creamy, slightly liquid. Top with pistachio coating and caramel chocolate shell. I propose to repeat this pistachio, and then, in the same form, you can make one of my past desserts – an exotic egg!
