Pistachio and orange blossom entremet made with
– a pistachio biscuit,
– a pistachio crisp,
– a pistachio praline insert,
– an orange blossom mousse,
– and a green velvet spray.
Material used
– Silikomart Essenziale 80 mould
– Silikomart X15 petits fours mould
– Ancel 210 Bloom gelatine (gold quality)
– Green velvet spray
Ingredients
Pistachio praline (the day before)
100g unsalted pistachios50g caster sugar
Pistachio biscuit (the day before)35 g pistachio powder1 egg1 egg white35 g sugar10 g butter7 g flour
Pistachio praline crisp25g pistachio praline30g white chocolate30g crêpes dentelles
Orange blossom mousse50g liquid cream50g white chocolate100g cold liquid cream16g orange blossom2g gelatine
The recipe
For 5 desserts
Pistachio praline (the day before)100g unsalted pistachios50g caster sugar
Place the pistachios on a baking tray and bake at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of greaseproof paper and leave to cool. Place the pistachios and chopped caramel in the bowl of a blender and blend until you have a praline.
Pour the praline into the Silikomart petits fours X15 cavities insert mould 3/4 full and place in the freezer.
Pistachio biscuit (the day before)35 g pistachio powder1/2 egg1 egg white35 g sugar10 g butter7 g flour
Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a nutty smell. Set aside. In a bowl, mix the whole egg with the icing sugar. Add the pistachio powder (I mixed 35g of unsalted pistachios), flour and melted butter. Mix well. In another bowl, whisk the egg whites with the caster sugar. Gently fold into the mixture using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for 10 to 12 minutes at 180°C. Remove the biscuit from the oven and leave to cool before peeling off the paper and cutting out the biscuit using a cookie cutter.
Orange blossom mousse50g liquid cream50g white chocolate100g cold liquid cream16g orange blossom2g gelatine
Place the sheet of gelatine in a bowl of cold water. In a small saucepan, heat the 50g single cream. Remove from the heat and add the gelatine, melted white chocolate and orange blossom. Mix well and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture when its temperature is < 40°C and stir gently.
Assembly
Fill the Silikomart Essenziale 80 mould halfway with the orange blossom mousse, using a spoon to smooth the edges. Place the pistachio praline insert. Add a little pistachio mousse and finish with the pistachio biscuit.
Pistachio praline crisp25g pistachio praline30g white chocolate30g crêpes dentelles
Mix the praline, melted white chocolate and crumbled crêpes dentelles. Spread between two sheets of greaseproof paper and freeze for a few minutes. Using a cookie cutter, cut out the diameter of your dessert. Place a disc of crumble on each dessert. Set aside. Place in the freezer overnight.
The next day, remove the cakes from the moulds and immediately apply the green velvet spray. Chill for at least 3 hours.
I decorated with pieces of white chocolate and chopped pistachios. Temper some white chocolate, spread it out on a sheet of guitar paper and sprinkle some chopped pistachios over the top.
