Strawberry pistachio cube
– a pistachio crisp,
– a strawberry mousse,
– pistachio praline,
– pink, fuchsia and white velvet sprays.
Material used
– Silikomart Cubes X15 mould
– Ancel 210 bloom gelatine
– Baking thermometer
– Tefal baking tray
– Velvet sprays in pink, fuchsia and white
Ingredients
Pistachio praline 
150g pistachios75g caster sugar
Pistachio crisp40g white chocolate50g pistachio praline30g Crêpes dentelles
Strawberry mousse190g strawberries20g sugar150g liquid cream3g gelatin
+ Velvet sprays
The recipe
For a dozen cubes
Pistachio praline 150g pistachios75g caster sugar
Place the pistachios on a baking tray and bake at 150°C for 15 minutes. Pour the powdered sugar into a saucepan and create a caramel. Pour onto a sheet of parchment paper and leave to cool. Place the pistachios and chopped caramel in the bowl of a blender and blend until praline is obtained.
Pistachio crisp40g white chocolate50g pistachio praline30g Crêpes dentelles
Melt the white chocolate in the microwave, add the pistachio praline and crumbled crêpes dentelles. Mix and spread between two sheets of baking paper. Place in the freezer for a few minutes to harden, then cut into small squares. Return to the freezer until ready to assemble.
Strawberry mousse190g strawberries20g powdered sugar150g liquid cream3g gelatine
Soak the gelatine in cold water until softened. Heat the strawberry purée (filtered to remove seeds) and powdered sugar, then remove from the heat and add the wrung-out gelatine. Leave to cool to below 30°C. Gently fold in the whipping cream using an electric mixer.
Assembly
Fill the silikomart cube mould with strawberry mousse to halfway up the sides. Using a piping bag filled with a little pistachio praline, poach it in the middle of the strawberry mousse. Top with strawberry mousse and finish with the pistachio crunch. Place in the freezer overnight or for at least 6 hours.
The next day, unmold the frozen entremets and immediately apply the white, pink and fuchsia velvet sprays.
