Strawberry pistachio entremet
Bruno Albouze · ♥ 5.7K likes · 173.7K views · 5 min video
Timestamp
Ingredients
Method
Techniques
- melted white chocolate
- pistachio paste
- fleur de sel
- puffed rice
- waffer flakes
- crushed pistachios
Crunch: combine melted white chocolate with pistachio paste and a pinch of fleur de sel; fold in puffed rice, wafer flakes and crushed pistachios. Shape into two thick discs in a tart ring, freeze to set, remove the ring.
- oil
- egg whites
- sugar
Pistachio biscuit: combine oil with pistachio paste. Beat egg whites with a third of the sugar to the foamy stage, then at full speed add the remaining sugar gradually to a light, fluffy meringue.
- egg yolks
- sifted powders
Lower the speed and add the egg yolks; stop the machine and fold in the sifted powders, the crushed pistachios and the pistachio paste and oil.
- strawberries
- pectin
- lime zest
- lemon juice
Strawberry insert: rinse and pat dry the strawberries; puree half and dice the rest. Cook the puree with the sugar mixed with pectin; add lime zest, lemon juice and a splash of raspberry liqueur.
Add the chopped strawberries, bring to a boil, remove from the heat and add the softened gelatin.
- raspberry liqueur
- softened gelatin
Tie plastic wrap around a tart ring, set it on a flat baking tray and fill. Cool and freeze overnight; unmold and keep frozen.
- heavy cream
Pistachio mousse: bring heavy cream and a third of the sugar to a boil. Beat the remaining sugar with the egg yolks and temper them with the hot cream.
- egg yolks
Return to the saucepan and cook to 185F, 85C. Remove from the heat immediately and add the softened gelatin and pistachio paste.
Pass through a sieve and cool to 90F, 32C. Whip heavy cream to soft peaks and fold in the pistachio creme anglaise.
Assemble: crunchy pistachio disc on the bottom, sealed with a rope of mousse; pistachio biscuit; more mousse; the frozen strawberry insert; more mousse.
- green velvet spray
Finish with either a green velvet spray or a thin layer of pistachio mirror glaze.
Mirror glaze: bring water, sugar and heavy cream to a boil. Separately mix hot neutral glaze with pistachio paste; add melted gelatin and combine both mixtures. Blend, pass through a sieve and refrigerate overnight.