I am looking for the recipe for Albert Adria's microwave pistachio sponge cake. I am not sure if the pistachios should be ground or whole and then filtered. Any details are helpful. Thanks-
I've read the recipe from Madrid Fusión. They used black sesame that time, in the form of a Black sesame tahini. I've made this recipe with chocolate. So I'd guess that the pistachio would be better in a paste form.
I think the recipe you're looking for is in a book called "The Cook's Book", NOT The concise edition. The chapter they 86'ed is Ferran Adria's chapter on foams :(
Also, I found this page: http://www.playingwithfireandwater.co... with a Google search.
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