Pistachio Crème Brûlée with Fresh Cherries    Ingredients
Pistachio crème brûlée

1 litre Elle & Vire Crème Brûlée preparation

15 g pistachio paste

70 fresh cherries to garnish



Crystallised sugar discs

500 g sugar

110 g glucose

200 g water

4 drops of bitter almond essence


RealisationPistachio crème brûlée
Heat the Elle & Vire Crème Brûlée preparation with the pistachio paste.
Pour into 4 cm circles to a height of 2 cm. Chill to set.

Crystallised sugar discs
Heat the water, sugar and glucose to 170° C and pour on a silicone sheet.
Blend the chilled mixture to a powder and incorporate the bitter almond essence.
Sprinkle onto a silicone sheet, forming 8 cm circles.
Put in a 180° C oven to melt the sugar.
Remove the discs with a spatula and store in a dry place.

Presentation
Place a disc of crystallised sugar on each plate. Place a circle of crème brûlée in the centre of each disc, plus 3 cherries. Add another sugar disc, crème brûlée and 3 cherries.
Top with a crystallised sugar disc and a cherry. Decorate with red berries