In the mixer bowl with the whisk attachment mix and whip together the pistachio powder, confectioner sugar, pistachio paste, egg yolks and whole eggs. Sift corn starch with baking powder and add to the pistachio mixture. Add the butter, melted at 45ºC then the egg whites whipped with sugar. Pour into the lozenge shaped inox mold previously buttered and bake at 170ºC around 40/45 min.
Cut the fresh apricots into small cubes. Pre-cook them in a saucepan with little sugar and reserve.
Divide the puree into two equal parts. Mix the first half with the gelatin powder and let hydrate for 30 minutes. Scale and mix sugar and potato starch together. In a saucepan, place the second half of the puree with the lime puree and incorporate the mixture sugar/starch. Bring to boil mixing well. Take away from the heat, blend well and pour directly the confit into a tray. Preserve at 4ºC. Soften the confit in the bowl with the paddle attachment or by hand with the silicon spatula. Add the poached apricot cubes to make the compote.
Heat the first cream to a boil with the scratched vanilla pod and strain. Add in the melted gelatin and pour gradually the hot mixture into the melted chocolate forming a good emulsion. Add the remaining cream and let crystallize in the cooler. Whip to consistency and cover the cake.
Make syrup with the water, sugar and glucose, cook until boiling point. Add the condensed milk and the gelatin mass. Pour progressively into the melted chocolate and cocoa butter. Mix intensely with the hand blender until smooth texture. Add the neutral mirror previously boiled and mix one more time. Let crystallize 24h in the refrigerator.
Heat up around 34ºC and glaze.
Dobla Decoration Lace Petal - 79217