Pistachio Cloud Rolls with White Chocolate Silk Drip

 

Ingredients

For the Pistachio Cloud Filling:

1/2 cup raw shelled pistachios, finely ground into paste

8 oz mascarpone cheese, room temperature

1/3 cup powdered sugar

1/2 cup heavy cream, chilled

1.5 tsp powdered gelatin

2 tbsp cold water

For the Vanilla Cream Core:

1/4 cup whole milk

2 tbsp granulated sugar

1/2 tsp vanilla bean paste

1 tsp powdered gelatin

1 tbsp cold water

1/2 cup heavy cream, chilled

For the White Chocolate Silk Drip:

1/2 cup powdered sugar

2 tbsp heavy cream

2 oz white chocolate, finely chopped

1/2 tsp fresh lemon juice

For Garnish:

1 tbsp raw pistachios, chopped

1/2 tsp edible gold luster dust

Directions

Prepare the vanilla cream core first. Bloom 1 teaspoon of

gelatin in 1 tablespoon of cold water for 5 minutes. In a

small saucepan, heat the whole milk and granulated

sugar until the sugar dissolves. Remove from heat, stir in

the vanilla bean paste and the bloomed gelatin until

dissolved, and let cool to room temperature. In a separate

bowl, whip 1/2 cup of heavy cream to medium peaks,

then fold it into the cooled vanilla base. Pour into narrow

cylinder silicone insert molds and freeze for 2 hours until

solid.

For the pistachio cloud filling, bloom 1.5 teaspoons of

gelatin in 2 tablespoons of cold water for 5 minutes, then

melt it in the microwave for 10 seconds. In a large bowl,

beat the mascarpone cheese, powdered sugar, and

pistachio paste until smooth and uniform. In a separate

bowl, whip 1/2 cup of chilled heavy cream to medium

peaks, then fold it into the pistachio mascarpone

mixture. Quickly and thoroughly fold in the melted gelatin

until fully incorporated.

Pipe the pistachio cloud cream into cylinder or mini-log

silicone molds, filling them halfway. Press a frozen

vanilla core insert into the middle of each mold, then

cover completely with the remaining pistachio cream.

Smooth the flat bases with an offset spatula and freeze

for at least 6 hours until frozen rock solid.

For the white chocolate silk drip, combine the powdered

sugar, heavy cream, chopped white chocolate, and lemon

juice in a small heatproof bowl set over a pot of

simmering water. Stir constantly until the white chocolate

is melted and the mixture forms a thick, perfectly

smooth, silky glaze. Remove from heat and let cool

slightly until warm but still pourable.

Unmold the frozen rolls and set them on a wire rack

placed over a clean baking sheet. Spoon the warm white

chocolate silk glaze carefully over the top curve of each

roll, allowing it to run down the sides in elegant, glossy

drips.

Use a small offset spatula to carefully transfer the

decorated rolls to a serving platter. Garnish the top ridge

of each roll with a neat line of chopped raw pistachios

and a delicate dusting of edible gold luster dust. Place in

the refrigerator to thaw for 1.5 hours before serving