Pistachio and strawberry entremet

Pistachio and strawberry entremet

– a pistachio crisp,
– a strawberry mousse
– a pistachio biscuit
– pistachio praline,
– white velvet spray,
– strawberry jelly.

Materials used

– Charlotte Grolet Pavoni mould

– Ancel 210 bloom gelatine

– Cooking thermometer

– Tefal baking tray

– White velvet spray

Ingredients

Pistachio praline
✔150g pistachios
✔75g caster sugar

Pistachio crisp
✔40g white chocolate
✔50g pistachio praline
✔30g Crêpes dentelles

Pistachio biscuit
✔35 g pistachio powder
✔1 egg
✔1 egg white
✔35 g sugar
✔10 g butter
✔7 g flour

Strawberry mousse
✔160g strawberries
✔30g sugar
✔120g single cream
✔3g gelatine

+ White velvet spray

+ Strawberry jelly

The recipe

For 3 desserts

Pistachio praline
✔150g pistachios
✔75g caster sugar

Place the pistachios on a baking tray and bake at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of greaseproof paper and leave to cool. Place the pistachios and chopped caramel in the bowl of a blender and blend until you have a praline.

Pistachio crisp
✔40g white chocolate
✔50g pistachio praline
✔30g 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 slightly, then cut out circles smaller in diameter than the mould. Return to the freezer until ready to assemble.

Pistachio biscuit
✔35 g pistachio powder
✔1 egg
✔1 egg white
✔35 g sugar
✔10 g butter
✔7 g flour

In a bowl, mix the whole egg with the icing 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 with a cookie cutter.

Poach some pistachio praline on each biscuit and place in the freezer until ready to assemble.

Strawberry mousse
✔160g strawberries
✔30g sugar
✔120g single cream
✔3g gelatine

Soak the gelatine in cold water until softened. Heat the strawberry purée and caster sugar and remove from the heat and add the drained gelatine. Leave to cool until the temperature is below 30°C. Gently fold in the whipping cream using an electric mixer.

Assembly

Fill the Pavoni charlotte mould halfway with strawberry mousse, pushing it up the sides. Place the biscuit covered with pistachio praline. Top with the strawberry mousse and finish with the pistachio crisp. Place in the freezer overnight or for at least 6 hours.