Honey raspberry pistachio hearts- Dortisimo.cz

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Honey raspberry pistachio hearts

The advantage of this dough is that it very quickly absorbs moisture from the cream and becomes extremely fragile and pliable. Desserts made from it are velvety soft and delicate. The dough can also be used to make Christmas cookies. Fill it with caramel cream, for example, and conjure up another unique taste experience.

Ingredients for the dough:

80 g of cooled melted butter
140 g granulated sugar
80 g of honey
2 eggs
1 teaspoon of baking soda

Mix the ingredients thoroughly in a saucepan with a whisk and cook everything together on a medium flame, stirring constantly (it is important to avoid lumps). Then immediately pour it into a metal bowl and let it cool.

Then add 350 g of sifted plain flour. We make a smooth dough, which we leave to rest in the refrigerator for at least 2 hours.

We will prepare a mat on which we will roll out the dough, a rolling pin and a cutter.

Cut off a quarter of the dough, roll it out into a thin sheet of approx. 4-5 mm and cut out hearts. Lightly sprinkle the dough with plain flour during work. We need 3 pcs for one dessert.

Place the hearts slightly apart on a baking sheet lined with baking paper. With such an atypical heart shape, you need to check the tips of the hearts so that they are all at the same angle when folded. The best way to do this is with a cookie cutter, which you place lightly on the heart.

Bake in an oven heated to 180°C for 5 minutes. It's a good idea to set a timer.

Immediately transfer the baked hearts to a wire rack and leave to cool.

Fill the hearts with whipped cream with mascarpone, raspberry sauce and pistachio ganache.

Let's start by making the ganache. Here you need to prepare the day before filling.

Pistachio Ganache:

70 ml of whipping cream
100 g of white chocolate
2 teaspoons of pistachio paste

Break the chocolate into pieces or use chunks of chocolate and put it in a bowl. Heat the cream to boiling point and then pour it over the chocolate. Let it stand for 5 minutes and then use a whisk to mix it into a smooth cream. Do not beat, just mix.

After cooling, add the pistachio paste, mix again, cover with a napkin and cover with cling film. We put it in the fridge and let it stand until the next day.

Raspberry Sauce:

100 g of frozen raspberries
2 tablespoons of sugar

Boil the raspberries with sugar, stirring constantly, and then strain them through a colander to get rid of the grains. Let the sauce cool.

Whipped cream with mascarpone:

500 ml whipping cream
250 g of mascarpone
2 tablespoons of powdered sugar

Put all the ingredients in a bowl and beat them first on low speed and then gradually add them.

We fill the desserts the day before they are served, so that they have the opportunity to absorb moisture from the filling and soften. The bodies are not hard, but we need them to be pliable and melt on the tongue. And this will allow them to be stored in the fridge until the next day.

Put the whipped cream and mascarpone into the first piping bag with a tip with a round opening. Spray small scoops of it around the perimeter of the honey heart.

Fill the second bag with the same tip with pistachio ganache. We will use this for the interior of the first floor.

We knock with another heart.

We fill the second layer in the same way, only we use raspberry sauce as a filling. As it is semi-liquid, fill the center of the heart with a spoon. And we'll cover it again with another honey heart.

Fold the heart over again and decorate the top in the same way as before, but use a cut trimming tip. Fill the center with pistachio ganache, add two small drops of raspberry sauce and run a toothpick through the center of the drops. This will make little hearts. We will also use sugar or chocolate decorations according to our own imagination.