Opera Recipe
mint, ganache, pistachio sponge, vanilla gastrique, raspberry sorbet
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Ingredients
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Mint Ganache
Pistachio Sponge
Vanilla Gastrique
Raspberry Sorbet
Method
Mint Ganache
- 1
Prepare the Ganache
Chop dark chocolate and place in a bowl. Heat heavy cream until just simmering, then pour over chocolate. Let sit for 2 minutes, then stir until smooth. Infuse with mint leaves and mint extract. Let cool until thickened.
Pistachio Sponge
- 2
Make the Sponge
Preheat oven to 180°C (350°F). Beat eggs and sugar until pale. Fold in pistachio paste, flour, and baking powder. Pour into a lined baking pan. Bake for 20 minutes or until a toothpick comes out clean. Let cool and cut into desired shapes.
Vanilla Gastrique
- 3
Raspberry Sorbet
- 4
Make the Sorbet
Blend raspberries with sugar, water, and lemon juice until smooth. Strain to remove seeds. Chill the mixture, then churn in an ice cream maker according to manufacturer's instructions. Freeze until firm.
