Pistachio and orange blossom entremet composed of
– a pistachio crisp,
– pistachio praline,
– an orange blossom mousse,
– white velvet spray.
Equipment used
– Pavoflex hollow mould
(Amazon affiliate link)
– Ancel 210 Bloom gelatine (gold grade)
– White velvet spray
Ingredients
Pistachio praline
✔100g unsalted pistachios
✔50g caster sugar
Pistachio crunch
✔35g white chocolate
✔45g pistachio praline
✔30g crêpes dentelles
Orange Blossom Mousse
✔50g single cream
✔50g white chocolate
✔120g cold single cream
✔18g orange blossom water
✔2g gelatine
+White velvet spray
The recipe
Makes 4 desserts
Pistachio praline
✔100g unsalted pistachios
✔50g caster sugar
Spread the pistachios on a baking tray and bake at 150°C for 15 minutes. In a saucepan, add the caster sugar and make a caramel. Pour onto a sheet of baking paper and leave to cool. Place the pistachios and the chopped caramel in the bowl of a food processor and blend until you have a praline.
Pistachio crunch
✔35g white chocolate
✔45g pistachio praline
✔30g crêpes dentelles
Mix the praline, melted white chocolate and crumbled crêpes dentelles. Roll out between two sheets of baking paper and place in the freezer for a few minutes. Cut into rectangles to fit your tin. Place in the freezer.
Orange Blossom Mousse
✔50g single cream
✔50g white chocolate
✔120g chilled single cream
✔18g orange blossom water
✔2g gelatine
Melt the white chocolate in the microwave or in a bain-marie.
Heat the 50g of single cream in a small saucepan. Pour over the melted white chocolate. Mix well. Add the gelatine (well-squeezed and previously softened in a bowl of cold water) and the orange blossom water. Set aside.
Whip the very cold single cream (120g) using an electric whisk.
Gently fold in the cooled mixture using a spatula.
Assembly
Fill the silicone mould with orange blossom mousse, making sure to cover the sides well.
Pipe the pistachio praline using a piping bag.
Spread the remaining orange blossom mousse.
Finish with the crispy pistachio praline biscuit.
Place in the freezer overnight.
The next day, turn the desserts out of their moulds and immediately apply the white velvet spray.
I placed the dessert on my serving plate. I arranged some small white chocolate eggs on top. I served the dessert with red berries.
