Flaming Towers
Serves 6-8 | Preparation ~90 minutes; this dessert is made in several but easy steps
Instructions / Basement
Melt the butter on a pan, add the jam and pistachios and cook on medium heat for 10-20 minutes until the mixture is candied and sticky. Let the mixture cool in room temperature.
Instructions / Window Frames & Steel Bars
Melt the chocolate in bain-marie (over steam) or carefully in the microwave. Put the hot chocolate in a plastic bag, make a tiny hole in one corner and form (by squeezing) 6 or 8 thin, long rectangular ”window grids” on top of parchment paper. The grids should fit into tall glasses. Squeeze the rest of the chocolate into thin, straight strands. Refridgerate on top of a tray (or lay carefully in the freezer) to set.
Instructions / Concrete
Soak the pistachios and cashew nuts in hot (boiled) water for 10-20 minutes. Rinse and prepare the strawberries. Leave 6-8 whole strawberries for garnish. Drain the nuts and put them in a blender/mixer with the almond milk, ricotta and strawberries. Melt the gelling sugar in water on a small pan and bring to boil. Dilute a tablespoon of honey into the mixture. Pour the hot mixture into the blender/mixer and mix until smooth and fluffy. Pour into a bowl, let cool and refridgerate for 30 minutes to set the mixture into loose jello/foam.
Instructions / Assembly
Whip the cream (aka fire extinguisher foam). Place tall, preferably square (four-angular) glasses ready on the table. Prepare the servings one by one. Spoon one sixth or eighth of the candied pistachio-strawberry jam on the bottom.
Take a chocolate grid from the fridge and place it carefully inside the glass. Layer pistachio foam and whipped cream carefully while holding the grid in place. Finish with whipped cream. Sprinkle broken pieces of chocolate strands on top, cut a strawberry into quarters and assemble ”flames” by placing the pieces into corners.
Serves 6-8 | Preparation ~90 minutes; this dessert is made in several but easy steps
Ingredients / Basement aka candied pistachio & strawberry mix
10 g (~10 ml) salted butter
50 g (~95 ml) shelled, unsalted pistachios
3 heaped tablespoons strawberry (or strawberry-raspberry) jam
Ingredients / Window Frames and Steel Bars aka melted chocolate
100 g (a small block) of dark chocolate
Ingredients / Concrete aka nut, cheese & strawberry mix
250 g (~600 ml) strawberries
70 g (~130 ml) shelled, unsalted pistachios
70 g (~130 ml) cashew nuts
250 g (~235 ml) ricotta cheese
150 ml/g almond milk (or half & half/cream & milk)
150 ml/g water
1 tablespoon honey
100 ml (~85 g) gelling sugar/jam sugar (sugar with pectin)
Ingredients / Fire Extinguisher Foam aka whipped cream
200 ml double/heavy cream
Instructions / Basement
Melt the butter on a pan, add the jam and pistachios and cook on medium heat for 10-20 minutes until the mixture is candied and sticky. Let the mixture cool in room temperature.
Instructions / Window Frames & Steel Bars
Melt the chocolate in bain-marie (over steam) or carefully in the microwave. Put the hot chocolate in a plastic bag, make a tiny hole in one corner and form (by squeezing) 6 or 8 thin, long rectangular ”window grids” on top of parchment paper. The grids should fit into tall glasses. Squeeze the rest of the chocolate into thin, straight strands. Refridgerate on top of a tray (or lay carefully in the freezer) to set.
Instructions / Concrete
Soak the pistachios and cashew nuts in hot (boiled) water for 10-20 minutes. Rinse and prepare the strawberries. Leave 6-8 whole strawberries for garnish. Drain the nuts and put them in a blender/mixer with the almond milk, ricotta and strawberries. Melt the gelling sugar in water on a small pan and bring to boil. Dilute a tablespoon of honey into the mixture. Pour the hot mixture into the blender/mixer and mix until smooth and fluffy. Pour into a bowl, let cool and refridgerate for 30 minutes to set the mixture into loose jello/foam.
Instructions / Assembly
Whip the cream (aka fire extinguisher foam). Place tall, preferably square (four-angular) glasses ready on the table. Prepare the servings one by one. Spoon one sixth or eighth of the candied pistachio-strawberry jam on the bottom.
Take a chocolate grid from the fridge and place it carefully inside the glass. Layer pistachio foam and whipped cream carefully while holding the grid in place. Finish with whipped cream. Sprinkle broken pieces of chocolate strands on top, cut a strawberry into quarters and assemble ”flames” by placing the pieces into corners.
Last edited:
