Raspberry Pistachio Entremet
– a raspberry mousse,
– a pistachio biscuit
– a raspberry compote,
– a pistachio crunch,
– a pink velvet spray.
Material used
– Silikomart Truffles eclairs mould
– Micro-perforated silicone baking mat
– Ancel 210 Bloom gelatine (gold quality)
– Bamix mixer
Ingredients
Pistachio biscuit
✔35 g pistachio powder
✔1 egg
✔1 egg white
✔35 g sugar
✔10 g butter
✔7 g flour
Pistachio crisp
✔20g white chocolate
✔25g pistachio praline
✔20g crêpes dentelles
Raspberry compote
✔50g raspberries
✔10g sugar
✔1g NH pectin
Raspberry mousse
✔80g raspberries
✔20g sugar
✔90g liquid cream
✔2g gelatine
+Pink velvet spray
The recipe
For 3 desserts
Pistachio biscuit
✔35 g pistachio powder
✔1 egg
✔1 egg white
✔35 g sugar
✔10 g butter
✔7 g flour
Make a hazelnut butter. In a saucepan, melt the butter until it takes on a pretty colour and a nutty smell. Set aside. In a bowl, mix the whole egg with the 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 the cookie cutter supplied with the silikomart mould.
Raspberry compote
✔50g raspberries
✔10g sugar
✔1g NH pectin
Place the raspberries in a saucepan and heat over a low heat, stirring regularly, for around 5 minutes. Increase the intensity of the heat and as soon as it starts to boil add the sugar and pectin mixture. Cook for one minute, stirring constantly. Turn off the heat and leave to cool to room temperature. Cover the pistachio biscuits with the compote and place in the freezer until ready to assemble.
Pistachio crisp
✔20g white chocolate
✔25g pistachio praline
✔20g crêpes dentelles
Mix the praline, melted white chocolate and crumbled crêpes dentelles. Roll out between two sheets of greaseproof paper and freeze for a few minutes. Cut out rectangles to fit your mould. Place in the freezer.
Raspberry mousse
✔80g raspberries
✔20g sugar
✔90g liquid cream
✔2g gelatine
Place the gelatine in cold water until softened. Heat the raspberry puree (blend raspberries and strain to remove seeds), caster sugar until boiling and add the wrung out and softened gelatine off the heat. Mix well and set aside.
Pour the cold cream into a bowl and whip with an electric mixer. Incorporate the cold whipping cream into the previous mixture when it has cooled (below 30°C).
Assembly
Pour the raspberry mousse halfway up the sides of the silikomart mould. Place the pistachio biscuit with the compote facing inwards. Finish with the pistachio crisp. Place in the freezer overnight.
Remove the desserts from the freezer, unmould them and immediately apply the pink velvet spray.
