Pistachio Cherry Verrine

by Chef Rob Sobkowski


Cherry Gellé
Place the Cherries in Kirsch Brandy syrup in a small saucepan. Add the Silver Sheet Gelatin sheets and allow them to soak for 10 minutes.

Gently heat the mixture until all of the Silver Sheet Gelatin melts and is completely incorporated.

Divide the syrup between the 12 Small Triangular Glass Verrines and chill until set.

Pistachio Cream
Place the Silver Sheet Gelatin into some ice water and allow it to soften for 5 to 10 minutes.

Place the heavy cream and Pernigotti Pistachio Puro Paste in a pot and bring to a boil.

Combine the egg yolks and sugar in a bowl and whisk together with a wire whisk.

While stirring with the whisk add half of the hot cream to the yolks a little at a time.

Reduce the heat to low and add the yolk mixture to the hot cream, stirring constantly with a wooden spoon until the cream coats the back of the spoon.

Remove the Silver Sheet Gelatin from the ice water, squeeze out the excess water and add to the hot cream and stir with a whisk until it is fully melted and completely incorporated.

Strain the mixture and chill on an ice bath, stirring constantly.

When cool, divide the mixture between the 12 Small Triangular Glass Verrines, on top of the set Cherries in Kirsch Brandy syrup.

Pistachio Florentine
Combine the ground pistachios and the Florentine Mix.

On a sheet pan lined with parchment paper, spread the mixture into a 9


Top each Pistachio Cherry Verrine with roasted pistachios, one cherry and one pistachio Florentine strip.


Cherry Gellé
300 g Cherries in Kirsch Brandy Syrup
3 ea Silver Sheet Gelatin

Pistachio Cream
500 g Heavy Cream
50 g Pernigotti Pistachio Puro Paste
130 g Egg yolks, (8 ea)
100 g Sugar
2 ea Silver Sheet Gelatin

Pistachio Florentine
30 g Florentine Mix
25 g Pistachios, ground

12 Small Triangular Glass Verrines