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
Scale
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.
