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–+ servings

Pistachio Raspberry Entremet

Olguta - Pastry Workshop
This pistachio raspberry entremet is inspired by a famous dessert called Ambroisier by Hidemi Sugino.
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Rezultat -1 cake
Dimensiuni: 18cm round

Ingrediente
 

Pistachio Joconde sponge:

  • 20 g all-purpose white flour
  • 70 g ground pistachio
  • 70 g powdered sugar
  • 2 whole eggs
  • 2 egg whites
  • 1 g salt
  • 20 g white sugar
  • 15 g butter (melted)

White Chocolate Mousse:

  • 120 g white chocolate
  • 100 g heavy cream
  • 2 egg yolks
  • 20 g white sugar
  • 3 g gelatin + 15ml cold water
  • 120 g heavy cream (whipped)
  • 3 g vanilla extract

Raspberry Jelly:

  • 150 g frozen raspberries
  • 40 g white sugar
  • 3 g gelatin + 15ml cold water

Pistachio Paste:

  • 100 g pistachio (peeled)
  • 65 g white sugar
  • 35 g water
  • 1 g salt
  • 20 g almonds (ground)
  • 2-4 teaspoons neutral vegetable oil (coconut)

Pistachio Mousse:

  • 2 egg yolks
  • 60 g white sugar
  • 30 g water
  • 50 g pistachio paste
  • 2 g gelatin + 10ml cold water
  • 100 g heavy cream (whipped)

Mirror Glaze:

  • 225 g white sugar
  • 75 g cocoa powder
  • 135 g water
  • 150 g heavy cream
  • 7 g gelatin + 35ml cold water
  • 0.5 g salt
Makes: 18cm round

Instructiuni

Pistachio Joconde:

  • Combine the pistachio, powdered sugar and eggs in a bowl and mix with an electric mixer for a few minutes until pale and double in volume.
  • In a different bowl, mix the eggs whites with a pinch of salt until fluffy.
  • Stir in the sugar and mix well until glossy and stiff.
  • Fold the meringue into the postachio mixture, alternating it with the flour.
  • Drizzle in the melted butter then spread the batter in a 25x25cm pan - it needs to be about 1cm thickeness as it rises.
  • Bake in the preheated oven at 350°F for 15-18 minutes or until golden brown.
  • Allow to cool down in the pan.

White Chocolate Mousse:

  • Place the chocolate in a bowl.
  • Bloom the gelatin in cold water.
  • Heat 100g cream in a saucepan.
  • In the meantime, mix the egg yolks with sugar until creamy and pale. Pour in the hot cream then return over low heat and cook until it reaches 82°C.
  • Remove from heat and add the vanilla then pour the mixture over the chocolate.
  • Allow to rest for 5 minutes then mix well until smooth. Add the gelatin as well.
  • Allow to cool to room temperature then fold in the whipped cream.

Raspberry Jelly:

  • Combine the raspberries and sugar in a saucepan and allow to rest for 10-15 minutes - it starts to defrost and becomes juicy.
  • Place over low heat and cook for 5-10 minutes until softened.
  • Bloom the gelatin in cold water.
  • Pass the raspberry through a fine sieve then stir in the melted gelatin.
  • Pour the jelly into a small cake pan (16cmØ), making sure it would fit your Eclipse mold later on. Freeze for 4-5 hours, preferably over night.

Pistachio Paste:

  • Combine the sugar and water in a saucepan.
  • Place over low heat and cook until it reaches 116°C.
  • Remove from heat and right away stir in the pistachio. Mix with a wooden spoon until the pistachios are covered in crystallised sugar.
  • Transfer the pistachio in a food processor or blender.
  • Add the rest of the ingredients then pulse for a few minutes until well mixed and smooth, adding more oil if needed.

Pistachio Mousse:

  • Bloom the gelatin in cold water.
  • Start by making a base for the mousse: combine the sugar and water in a saucepan and place over medium heat. In the meantime, mix the egg yolks until pale. Gradually pour in the hot sugar syrup, mixing well for a few minutes until stiff and pale.
  • Add the pistachio paste and mix well then stir in the melted gelatin.
  • Fold in the whipped cream.

Mirror Glaze:

  • Bloom the gelatin in cold water.
  • Combine the sugar, cocoa powder, water, cream and salt in a saucepan.
  • Place over low to medium heat and cook until it becomes thickened.
  • Remove from heat and stir in the gelatin.
  • Allow to cool to room temperature before using.

To assemble the cake:

  • Start molding the cake upside down:
  • - the first layer is the pistachio mousse
  • - the second layer is raspberry jelly
  • - the third layer is white chocolate mousse
  • - the final layer is the pistachio Joconde
  • Once molded, place the cake in the freezer for at least 6 hours.
  • Remove the cake from the mold and place it on a wire rack.
  • Pour the chilled glaze over the cake and allow it to drip off for a few minutes.
  • Transfer the cake over a platter and decorate as you wish.
  • Enjoy!
Keyword Jelly, Mirror glaze, Pistachio, Raspberry
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