Strawberry pistachio entremet
– a pistachio mousse,
– a strawberry compote,
– a pistachio praline crunch,
– green velvet spray,
– strawberry jelly.
Materials used
– Pavoflex hollow band mould
– Rolling pin
– Baking paper
– Green velvet spray
Ingredients
Strawberry compote
✔125g strawberry deserts
✔15g sugar
✔1g pectin
Pistachio praline
✔150g unsalted pistachios
✔75g caster sugar
Pistachio mousse
✔60g liquid cream
✔60g white chocolate
✔120g cold liquid cream
✔60g pistachio praline
✔2.5g gelatin
Pistachio praline crisp
✔30g white chocolate
✔30g crêpes dentelles
✔40g pistachio praline
Strawberry jelly
✔75g strawberries, mixed and strained
✔10g water
✔10g sugar
✔2.5g gelatine
✔Red coloring (optional)
Assembly
✔Green velvet spray
The recipe
For 4 desserts
Pistachio praline
150g unsalted pistachios75g caster sugar
Pour the unsalted pistachios onto 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 parchment paper and leave to cool. Place the pistachios and chopped caramel in the bowl of a blender and blend until praline is obtained. Store in a closed container. You’ll have plenty of praline left over for other recipes.
Strawberry compote125g strawberry deserts15g sugar1g pectin
Cut strawberries into small cubes. Mix the pectin and caster sugar in a small bowl. Pour the strawberries into a saucepan and heat over low heat for a few minutes. Then turn up the heat, pour in the pectin-sugar mixture and cook for a further two minutes, stirring constantly. Turn off the heat and set aside until ready to assemble.
Pistachio praline crisp
✔30g white chocolate
✔30g crêpes dentelles
✔40g pistachio praline
Mix pistachio praline, melted white chocolate and crumbled crêpes dentelles. Roll out between two sheets of parchment paper and freeze for a few minutes. Cut to size using a cookie cutter. Set aside in the freezer until ready to assemble.
Pistachio mousse
✔60g liquid cream
✔60g white chocolate
✔120g cold liquid cream
✔60g pistachio praline
✔2.5g gelatin
In a bowl of cold water, place the gelatine leaves.
Melt the white chocolate in the microwave or bain-marie.
In a saucepan, heat the 60g liquid cream with the pistachio praline. Remove from heat and add the gelatine and melted white chocolate. Mix and set aside.
Whip the cold cream with an electric mixer. Pour in the previous mixture when its temperature is < 35°C and stir gently.
Assembly
Fill the Pavoflex Moule bande creuse (on sale on Amazon but also on other sites such as meilleurduchef.com, cuisineaddict.com) halfway with pistachio mousse.
Spread the strawberry compote evenly using a small spoon or piping bag.
Cover with the remaining pistachio mousse.
Finish with the pistachio praline crunch.
Freeze overnight or for at least 6 hours.
The next day, unmold the cakes and immediately apply the green velvet spray.
Strawberry jelly
✔75g strawberries, mixed and strained
✔10g water
✔10g sugar
✔2.5g gelatine
✔Red coloring (optional)
Place the gelatine leaves in a large bowl of cold water. In a saucepan, pour 75g of mixed strawberries, strained to remove seeds. Add 10g water and 10g caster sugar. Heat through. As soon as it starts to boil, turn off the heat and add the gelatine, wrung out and softened. Leave to cool slightly, and when the mixture is close to 30°C, pour into the hollows of the entremets.
Chill until ready to eat. When the jelly had set, I placed a small strawberry and a Mother’s Day white chocolate from annikids.com on top.
