Pistachio and strawberry clover composed of:
– strawberry mousse,
– strawberry compote,
– pistachio crisp,
– green velvet spray,
– pistachio powder.
Equipment used
– Silicone clover mould (Temu)
– Ancel 210 Bloom gelatine (gold quality)
(links remunerated by Amazon)
Ingredients
Pistachio praline
✔150g pistachios
✔75g caster sugar
Pistachio crisp
✔30g white chocolate
✔45g pistachio praline
✔20g crêpes dentelles
Strawberry mousse
✔185g strawberries
✔130g single cream
✔30g caster sugar
✔3g gelatine
Strawberry compote
✔65g + 25g diced strawberries
✔10g caster sugar
✔1g NH pectin
Pistachio powder
Green velvet spray
The recipe
For 3 desserts
Pistachio praline
✔150g pistachios
✔75g caster sugar
Spread 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 baking paper and leave to cool. Place the pistachios and the caramel, cut into pieces, in a blender and blend until you obtain a praline.
Pistachio crisp
✔30g white chocolate
✔45g pistachio praline
✔20g crêpes dentelles
Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and pistachio praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out using a cookie cutter the same diameter as your mould. Place in the freezer until ready to assemble.
Strawberry compote
✔65g + 25g diced strawberries
✔10g caster sugar
✔1g NH pectin
Cut the strawberries into small cubes. In a small bowl, mix the pectin and caster sugar. Pour the strawberries into a saucepan and heat over a low heat for a few minutes. Then increase the heat, pour in the sugar and pectin mixture and continue cooking for two minutes, stirring constantly. Turn off the heat, add the remaining diced strawberries and set aside until ready to assemble.
Strawberry mousse
✔185g strawberries
✔130g single cream
✔30g caster sugar
✔3g gelatine
Soften the gelatine sheet in a bowl of cold water.
Blend the strawberries (and strain to remove the seeds: optional). Pour the strawberries into a saucepan with the caster sugar and heat. Remove from the heat, add the squeezed and softened gelatine. Mix and set aside. Pour the well-chilled liquid cream into a bowl and whip with an electric mixer with the sugar.
Assembly
Fill your clover mould with strawberry mousse, making sure to cover all the edges halfway up.
Add the strawberry compote.
Top with the remaining strawberry mousse.
Finish with the pistachio crunch.
Place in the freezer overnight.
The next day, remove your desserts from the moulds and immediately apply the green velvet spray. Place on your serving plate. Sprinkle pistachio powder around the edges.
I added a ladybird and a chocolate flower that I found on the annikids.com website.
