If you’re looking to impress your friends or treat yourself to something truly special, this Raspberry Pistachio Entremet Recipe is the answer. Combining the delicate nuttiness of pistachios with the bright, tart burst of raspberries, this dessert layers textures and flavors that dance on your palate. It’s a refined yet approachable French-inspired cake that’s as beautiful to look at as it is delicious to eat, making every slice a little celebration.
Ingredients You’ll Need
The beauty of this Raspberry Pistachio Entremet Recipe lies not only in its exquisite flavor profile but also in its straightforward, carefully chosen ingredients. Each component plays a crucial role—from the rich pistachio flour adding earthiness to the fresh raspberries brightening the dish with vibrant color and flavor.
- 2 large eggs: The base for the sponge cake, offering structure and lightness.
- 1/2 cup (100g) granulated sugar: Sweetens the sponge and balances tartness elsewhere.
- 1/2 cup (60g) all-purpose flour: Provides the essential framework for the cake’s texture.
- 1/4 cup (25g) pistachio flour or finely ground pistachios: Infuses that unmistakable nutty flavor and subtle color.
- 2 tablespoons unsalted butter, melted: Adds moisture and richness to the cake.
- 1/2 teaspoon vanilla extract: Enhances all flavors with its warm, aromatic notes.
- 1 cup (250g) fresh or frozen raspberries: For that fresh-tart layer that brightens the entremet.
- 2 tablespoons sugar: Sweetens the raspberry layer just enough without overpowering.
- 1 tablespoon lemon juice: Lifts the raspberry flavor and balances sweetness.
- 2 teaspoons gelatin (or agar-agar for vegetarian version): Sets the mousse layers to perfect silkiness.
- 1/2 cup (120ml) heavy cream: Whipped into airy goodness for the mousses.
- 1/2 cup (120ml) milk: Creates a smooth custard base for the pistachio cream.
- 1/3 cup (40g) pistachio paste (or ground pistachios blended with sugar): Intensifies that deep pistachio flavor in the cream layer.
- 1/2 cup (100g) sugar: Sweetens the custard without making it overpowering.
- 3 large egg yolks: For richness and smooth texture in the custard layer.
- 1 cup (240ml) heavy cream (whipped for folding): Adds volume and lightness to custard and mousse layers.
- 1/2 cup (125g) raspberry puree: Concentrated fruit flavor for the vibrant raspberry mousse.
- 1/4 cup (50g) sugar: For perfect sweetness balance in the raspberry mousse.
- 1 tablespoon lemon juice: Adds brightness to the raspberry mousse.
- 1 teaspoon gelatin: To set the raspberry mousse beautifully.
- Crushed pistachios: For garnish and an added crunch.
- Fresh raspberries: To crown your entremet with that fresh fruit appeal.
How to Make Raspberry Pistachio Entremet Recipe
Step 1: Bake the Pistachio Sponge
Start by preheating your oven and preparing a baking tray lined with parchment paper. Whisk together the eggs and sugar until pale and fluffy—a critical step that ensures your sponge will be light and airy. Gently fold in the all-purpose flour and pistachio flour, taking care not to deflate the mixture. Finally, stir in the melted butter and vanilla extract for moisture and depth. Spread the batter evenly, then bake until just golden. This pistachio sponge forms the flavorful and textured base of the entremet.
Step 2: Prepare Raspberry Jelly Layer
While the sponge cools, create a fruity raspberry jelly by combining raspberries, sugar, and lemon juice in a saucepan. Simmer until the berries break down and release their juices, then strain to remove seeds for a perfectly smooth jelly base. Bloom the gelatin in a little water, melt it, and whisk it into the warm raspberry mixture. Pour this over the cooled sponge in your mold and chill until set. This layer is what gives the entremet its refreshing zing and vibrant color.
Step 3: Make Pistachio Custard Cream
Next comes the luscious pistachio custard. Heat the milk gently while whisking egg yolks and sugar in a separate bowl. Temper the yolks with the warm milk, then return everything to the pan and stir until thickened. Remove from heat and whisk in the pistachio paste along with softened gelatin. Once cooled to room temperature, fold in whipped cream to lighten the custard. This layer of creamy pistachio custard adds richness and complements the tangy raspberry.
Step 4: Prepare Raspberry Mousse
To make the raspberry mousse, bloom gelatin similarly as before. Mix raspberry puree with sugar and lemon juice, warm gently, and stir in the dissolved gelatin. After it cools slightly, fold in whipped cream delicately, ensuring the mousse stays light and fluffy. This mousse will bring a cloudlike texture and fruitiness that balances the nutty custard layer perfectly.
Step 5: Assemble the Entremet
Layer the raspberry jelly set atop the pistachio sponge, pour over the silky pistachio custard, and finish with the airy raspberry mousse. Smooth each layer evenly and chill the assembled entremet overnight or until fully set. This layering makes the dessert a stunning visual and textural masterpiece.
How to Serve Raspberry Pistachio Entremet Recipe
Garnishes
To elevate your Raspberry Pistachio Entremet Recipe at serving time, garnish generously with crushed pistachios for a pleasant crunch and a sprinkle of fresh raspberries that provide bursts of juicy flavor. These toppings not only enhance the beauty of the dessert but also highlight its main flavors elegantly.
Side Dishes
This entremet pairs beautifully with light accompaniments such as a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a more adult twist, a small glass of sparkling rosé complements the nutty and fruity layers perfectly—a match made in dessert heaven.
Creative Ways to Present
Slice the entremet into neat, sharp-edged pieces using a hot knife for clean cuts that showcase the beautiful layers. Serve on minimalist white plates to make the colors pop or add edible flowers for a sophisticated look. You can even pipe small dots of pistachio cream or raspberry coulis around the plate for an artistic flourish.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers covered in the refrigerator to maintain freshness and prevent the delicate flavors from drying out. Stored properly, your Raspberry Pistachio Entremet Recipe will stay delicious for up to three days.
Freezing
If you want to make this entremet ahead of time, freezing is an option. Wrap it tightly with plastic wrap and aluminum foil to avoid freezer burn. When frozen, it can stay good for up to one month. Thaw it slowly overnight in the refrigerator before serving to preserve its texture and flavor.
Reheating
This dessert is best enjoyed chilled, so reheating is not recommended. Allow it to come to cool room temperature if needed, but avoid warming as the delicate mousse and cream layers will lose their texture and charm.
FAQs
Can I use powdered gelatin instead of sheets?
Yes, powdered gelatin can be used interchangeably with sheet gelatin. Just make sure to bloom it in cold water first according to the package instructions before adding it to your mixture.
What if I don’t have pistachio paste?
If pistachio paste is not available, you can blend ground pistachios with a little sugar and a tiny bit of oil or water to mimic the texture and sweetness of the paste. This homemade version works wonderfully in the custard.
Is there a vegetarian alternative for gelatin?
Absolutely! Agar-agar is a plant-based alternative to gelatin. Use the equivalent amount as suggested on the package and follow the same blooming and melting procedures. Keep in mind that agar sets differently, so read the specifics carefully.
Can I substitute fresh raspberries with frozen?
Frozen raspberries work just fine, especially when fresh aren’t in season. Just thaw and drain any excess juice before using to prevent too much liquid from affecting the texture of your layers.
How do I make clean layers when assembling the entremet?
Patience is key here. Chill each layer until set before pouring the next. Using a mold with removable sides also helps maintain clean edges. Pour slowly and level each layer gently to avoid mixing.
Final Thoughts
This Raspberry Pistachio Entremet Recipe is truly a joy to make and to savor. It brings together fresh, bright fruit flavors with the rich, comforting notes of pistachio in a way that feels special, yet accessible. If you love desserts that impress both visually and in taste, this entremet is your new go-to. I can’t wait for you to give it a try and make it your own!
Print
Raspberry Pistachio Entremet Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 6 hours (including chilling and setting time)
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
A sophisticated Raspberry Pistachio Entremet featuring delicate pistachio flour cake layers, a tangy raspberry jelly, creamy pistachio mousse, and a smooth raspberry glaze, all elegantly garnished with crushed pistachios and fresh raspberries. This layered dessert combines nutty, fruity, and creamy textures in a visually stunning presentation perfect for special occasions.
Ingredients
Pistachio Sponge Cake
- 2 large eggs
- 1/2 cup (100g) granulated sugar
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (25g) pistachio flour or finely ground pistachios
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
Raspberry Jelly
- 1 cup (250g) fresh or frozen raspberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 2 teaspoons gelatin (or agar-agar for vegetarian version)
Pistachio Mousse
- 1/2 cup (120ml) heavy cream
- 1/2 cup (120ml) milk
- 1/3 cup (40g) pistachio paste (or ground pistachios blended with a bit of sugar)
- 2 teaspoons gelatin
- 1/2 cup (100g) sugar
- 3 large egg yolks
- 1 cup (240ml) heavy cream (whipped, for folding)
Raspberry Glaze
- 1/2 cup (125g) raspberry puree
- 1/4 cup (50g) sugar
- 1 tablespoon lemon juice
- 1 teaspoon gelatin
Garnish
- Crushed pistachios
- Fresh raspberries
Instructions
- Prepare Pistachio Sponge Cake: Preheat the oven to 350°F (175°C). In a mixing bowl, whisk the eggs and granulated sugar until pale and fluffy. Gently fold in the all-purpose flour and pistachio flour, followed by the melted butter and vanilla extract. Pour the batter into a lined baking tray and bake for about 12-15 minutes or until a toothpick comes out clean. Let cool and cut into layers.
- Make Raspberry Jelly: In a small saucepan, combine raspberries, sugar, and lemon juice. Heat gently until the sugar dissolves and raspberries soften. Strain to remove seeds. Soften gelatin in cold water, then stir into warm raspberry mixture to dissolve completely. Pour into a mold and refrigerate until set.
- Prepare Pistachio Mousse: Bloom gelatin in cold water. Heat milk, pistachio paste, and half of the sugar until warm. Beat egg yolks with remaining sugar until pale, then temper with warm milk mixture. Return to saucepan and cook gently, stirring until thickened into a custard. Remove from heat and stir in gelatin until melted. Cool the custard to room temperature. Whip the heavy cream until soft peaks form and fold carefully into the cooled custard to create a mousse.
- Assemble the Entremet: Place one layer of pistachio sponge cake on the base of a springform pan. Spread a layer of raspberry jelly over the cake. Pour half of the pistachio mousse over the jelly, then add another layer of sponge cake. Cover with remaining mousse and smooth the surface. Refrigerate to set for several hours or overnight.
- Prepare Raspberry Glaze: Bloom gelatin in cold water. Warm raspberry puree, sugar, and lemon juice until sugar dissolves. Remove from heat and stir in softened gelatin. Cool the glaze slightly, then pour evenly over the set mousse layer. Refrigerate again until the glaze firms.
- Garnish and Serve: Carefully remove the entremet from the springform pan. Decorate the top with crushed pistachios and fresh raspberries. Slice with a warm knife for clean cuts and enjoy!
Notes
- Use agar-agar instead of gelatin for a vegetarian-friendly version.
- Ensure all gelatin is fully dissolved to avoid lumps.
- Soften gelatin in cold water before adding to warm mixtures for best results.
- Use a warm, clean knife to slice the entremet for neater slices.
- Chilling time is crucial for setting each layer properly.
