A recipe for pistachio and lime fondant softness for the small hungers.
100 grams of almond powder
100 g fluid flour
70 g icing sugar
3 egg whites
40 g butter + 20 g soft butter for mussels
40 g organic pressed olive & lime speciality
80 grams of pistachio supreme plus 60 grams.
In a salad bowl, mix the flour, icing sugar and almond powder. Put the butter, the olive & lime pressed lemon speciality and the 80 g of pistachio supreme in a small saucepan, then heat gently while stirring to bind the whole. Pour the egg whites and the contents of the pan into the bowl, whisking until thick and smooth. Preheat your oven to 180 °C. Butter 6 muffin tins, then spread the dough until ¾ height. Place a knob of pistachio pastry on top of each cake, press lightly and bake for 10 minutes at 180 °C. Remove the softness from the oven, carefully remove from the moulds and eat hot or cold.