Pistachio and orange blossom composed of
– a pistachio crisp,
– pistachio praline,
– a pistachio mousse,
– a white chocolate coating,
– an orange blossom mousse,
– pistachio powder.
Equipment used
– Silikomart Pistachio mould
– Silicone bar mould
– Ancel 210 Bloom gelatine (gold grade)
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Ingredients
Pistachio praline
✔150g unsalted pistachios
✔75g caster sugar
Pistachio crunch
✔20g white chocolate
✔30g pistachio praline
✔20g crêpes dentelles
Pistachio mousse
✔30g single cream
✔30g white chocolate
✔80g cold single cream
✔60g pistachio praline
✔2g gelatine
White chocolate coating
✔White chocolate
✔Green/red food colouring
✔Cocoa butter or neutral oil
Orange Blossom Mousse
✔30g single cream
✔30g white chocolate
✔60g cold single cream
✔10g orange blossom water
✔1g gelatine
Pistachio powder
The recipe
For 4 desserts
Pistachio praline
✔150g unsalted pistachios
✔75g 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
✔20g white chocolate
✔30g pistachio praline
✔20g 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 out using the cutter supplied with your Silikomart mould. Place in the freezer.
Pistachio mousse
✔30g single cream
✔30g white chocolate
✔80g cold single cream
✔60g pistachio praline
✔2g gelatine
Place the gelatine leaves in a bowl of cold water.
Melt the white chocolate in the microwave or in a bain-marie. In a saucepan, heat the 30 g of single cream with the pistachio praline. Remove from the heat and add the squeezed gelatine and the melted white chocolate. Stir and set aside.
Whip the chilled single cream using an electric whisk. Pour in the previous mixture once its temperature is below 35°C and stir gently.
Proceed with the assembly.
Orange Blossom Mousse
✔30g single cream
✔30g white chocolate
✔60g cold single cream
✔10g orange blossom water
✔1g gelatine
Melt the white chocolate in the microwave or in a bain-marie.
Heat the 30g 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 (60g) using an electric whisk.
Gently fold in the cooled mixture (below 30°C) using a spatula.
Assembly
Fill the silicone bar mould with orange blossom mousse. Place in the freezer for at least 3 hours.
Fill the Silikomart Pistachio 30ml mould halfway with pistachio mousse, making sure to cover the sides thoroughly.
Pipe the pistachio praline using a piping bag.
Spread the remaining pistachio mousse.
Finish with the crispy pistachio praline biscuit.
Place in the freezer for at least 3 hours.
Turn the desserts out of their tins and immediately coat them in chocolate.
Melt the white chocolate with the cocoa butter or neutral oil in the microwave. Add the green food colouring. Mix well.
Melt a very small amount of white chocolate and add red food colouring. Transfer to a piping bag.
Poach a little red-coloured white chocolate onto the top of your green chocolate without mixing it in! Using a wooden skewer or the tip of a knife, dip your pistachio dessert.
Repeat this for each pistachio.
Plating
Sprinkle a little pistachio powder onto your serving plate. I chopped some unsalted pistachios. Place your bar of orange blossom mousse on the plate.
Remove the pistachio.
Place in the fridge for at least 1 hour to allow it to defrost.
