INGREDIENTS
100 milliliters
Blood orange, fresh juice
6
strips Blood orange peel
5 g
Sodium alginate, powder
70 g
Egg whites
8
Egg yolk
2
Eggs, whole
60 g
Pistachio paste
290 g
Castor sugar
200 g
Chocolate
40 g
Plain flour
1/2 tsp
Salt flakes
70 g
Butter
660 milliliters
Cream, pure
500 milliliters
Distilled water
4g calcium lactate powder
75g pistachios, shelled and husked