Pistachio brownie

Preparation steps

• For the steamed brownie, melt the butter, chocolate and powdered sugar, stirring gently with a whisk. When all the ingredients are dissolved, remove from the heat and gradually add one egg at a time, stirring constantly to combine everything well. Finally, add bread crumbs, stir and arrange the mixture in a mold with a diameter of 26 cm or a rectangular dimension of 30x20 cm. Bake for 30 minutes in a preheated oven at 180 degrees.
• For the pistachio cream, first prepare the pistachio paste. Put pistachios and oil in a blender / chopper and mix until you get a uniform paste for about a few minutes. Mix the mascarpone with the paste and sugar, then gradually stir in the liqueur. Soak the gelatin with 5 tablespoons of cold water. While the gelatin swells whisk the sweet cream with the powdered sugar.
• Dissolve the gelatin (microwave) and add a tablespoon of the pistachio mixture to it, then stir it into the rest of the mixture with a whisk. Using a spatula, add the sweet cream to the pistachio mixture and mix gently until you get a uniform mixture. When the cream is ready, put it in the fridge for about 15 minutes to squeeze and be ready for the pastry bag.
• With the help of the desired extension, squeeze the cream on the already cut brownies, decorate them with fresh raspberries, pistachios and accessories as desired.