Cooking Time: 1 Hour Plus Setting Time of 45 Minutes

Pistachio cake Cremeux & cream cheese

Preparation time: 30 minutes

Cooking time: 1 hour plus setting time of 45 minutes

Serves 4

For the Pistachio cake 64g of ground almonds 104g of pistachio nuts (skinned) 126g of unsalted butter (softened) 96g fondant 12g of pistachio paste 4x eggs

Pistachio cake 1) Grease a baking tray and line it with paper. 2) Blend the ground almonds and pistachio nuts together in a food processor. until fine 3) In a bowl of an electric mixture, attach the paddle and combined the butter, fondant, ground nuts and pistachio paste. 4) Then mix until smooth adding the eggs one by one. 5) Pre heat the oven to 180c. 6) Pour the batter into the lined tray and put in the oven for 15 minutes. 7) Remove from the oven and allow to cool on the tray. 8) Cut into 4 pieces approx. 5cm x 10cm in size.

For the Pistachio crumble 50g super fine sugar 24g ground almonds 40g powdered pistachio nuts 64g plain flour Pinch of salt 36g unsalted butter, melted

1) Combine the dry ingredients in a blender, then add the melted butter and blend. 2) Spread the mixture thinly on a baking tray and dry in the oven at 160c for 15 minutes. 3) Allow to cool, then brake up in nice size pieces to garnish the cake.

For the Praline Cremeux 225ml double cream 100ml milk 80g egg yolks 30g caster sugar 180g fine dark chocolate 65% , chopped 75g gianduja chocolate, chopped 75g praline paste 25g unsalted butter

Praline Cremeux 1) In saucepan heat the cream and milk until boiling. 2) Whisk the egg yolks and sugar until smooth and then add to the milk and cream. 3) Cook out until a custard has formed 4) Then remove from heat to make an anglaise 5) Pass into the bowl of chopped chocolate and praline paste and stir until incorporated. 6) Add the butter and mix until smooth 7) Pour into shallow dish, cover with cling film and cool quickly. 8) Leave to fully set – at room temp, i.e. not in the fridge. This will take approx. 45 minutes.

For the Apple chervil gel: 4 Granny Smith apples Small handful of chervil 60g water Pinch ascorbic acid 30g Ultratex 1) Place the whole apples, chervil, water and ascorbic acid into a thermo mix and blitz for 3 minutes 2) Pass through a muslin cloth 3) Per 300ml of liquid add 30g of ultratex and whisk until thick and creamy.

For the Cream Cheese The seeds of 1 vanilla pod 100g Cream Cheese (a thick good quality one) 40g caster sugar

1) Beat all ingredients together until smooth.

To plate 1) Start by swiping some of the apple chervil gel down the plate. 2) Add a piece of the cake 3) Spoon on some of the praline cremeux. 4) Garnish with the pistachio crumble, and quenelles of the praline cremeux and the cream cheese mixture.