pistachio & sour cherry wreath

Partially thaw the sour cherries and cut into 5–7 mm pieces.

Heat the sour cherry puree to approximately 40°C.

Mix the sugar and pectin NH, then gradually whisk into the warm puree. Bring to a boil and cook for 45–60 seconds.

Add the sour cherry pieces and cook for 20–30 seconds. Remove from the heat and add the gelatin mass below 70°C.

Add the vanilla paste and fresh lemon juice. Fill the insert mold to 10 mm high and freeze completely.

Heat the milk to approximately 70–75°C. Add the gelatin mass and mix until dissolved.

Pour over the white chocolate, then add the pistachio paste and fleur de sel.

Blend until smooth and cool to 30–32°C. Gently fold in the semi-whipped cream.

Melt the white chocolate and cocoa butter together.

Add the pistachio praline and mix until smooth. Fold in the crushed gluten-free cornflakes, roasted pistachios, and fleur de sel.

Roll between two sheets of baking paper to 2–2.5 mm thickness and chill until firm.

Cut into a ring approximately 150 mm in diameter with a 90 mm centre.

Melt the white chocolate and cocoa butter together.

Add the white fat-soluble color, blend until smooth, and strain. Spray onto the frozen wreath at 40–45°C.

Pipe the pistachio mousse into the mold and spread along the inner and outer walls. Add the frozen sour cherry and vanilla compote insert and press gently into the mousse. Fill with the remaining pistachio mousse, leaving space for the pistachio crunch. Place the pistachio crunch on top and press until level. Freeze completely and unmold while frozen. Spray with the snow-white chocolate velvet. Decorate approximately one third of the wreath with red currants and/or raspberries, whole pistachios, gold chocolate baubles, and irregular gold fragments.