Raspberry Pistachio Entremet Recipe

If you adore desserts that are as stunning to look at as they are delightful to eat, this Raspberry Pistachio Entremet Recipe is the one to swoon over. It brings together the nutty richness of pistachios with the vibrant, fresh burst of raspberries, layered into a delicate mousse and sponge cake combo that’s nothing short of a showstopper. Whether you’re celebrating a special occasion or simply craving a luxurious treat, this beautiful French-inspired entremet offers a perfect balance of colors, textures, and flavors that will have your friends and family asking for seconds.

Ingredients You’ll Need

Each ingredient in this Raspberry Pistachio Entremet Recipe plays just the right role—from the buttery pistachio sponge cake base to the tangy raspberry jelly layer and the smooth, airy mousses. These ingredients are simple, approachable, and essential for creating the perfect harmony between nutty and fruity flavors, along with a luscious texture.

• 3 large eggs: They provide structure and lightness to the pistachio sponge cake.
• 1/2 cup granulated sugar: Sweetens the sponge and mousses, balancing tartness.
• 1/2 cup all-purpose flour: Provides the necessary body to the sponge cake.
• 1/4 cup pistachio flour: Adds that unmistakable pistachio aroma and a lovely green hue.
• 1/4 teaspoon salt: Enhances all the flavors without overpowering.
• 1 1/2 cups fresh or frozen raspberries: The star fruit, delivering vibrant color and tang.
• 2 tablespoons sugar: Sweetens the raspberry jelly layer perfectly.
• 1 teaspoon lemon juice: Brightens raspberry flavors and balances sweetness.
• 1 1/2 teaspoons powdered gelatin: Essential for setting jelly and mousses with that smooth, melt-in-your-mouth texture.
• 1 tablespoon cold water: Used to bloom the gelatin for the jelly layer.
• 1/2 cup whole milk: Contributes creaminess in the pistachio mousse.
• 2 egg yolks: Add richness and help thicken the pistachio mousse.
• 1/2 teaspoon vanilla extract: Adds warmth and depth to the pistachio mousse.
• 2 teaspoons powdered gelatin and 2 tablespoons water: For the pistachio mousse’s delicate set.
• 1/3 cup pistachio paste: Boosts pistachio flavor intensity with authentic nuttiness.
• 1 cup heavy cream (whipped to soft peaks): Lightens the mousses for that cloud-like texture.
• 1 cup raspberry purée (strained): Creates the silky raspberry mousse layer.
• 1/4 cup sugar: Sweetens the raspberry mousse just right.
• 1 1/2 teaspoons powdered gelatin and 1 tablespoon water: Set the raspberry mousse beautifully.
• 1/2 cup heavy cream (whipped to soft peaks): Provides the raspberry mousse its airy feel.
• Mirror Glaze (optional): Adds glossy shine and final sophistication to your entremet with white chocolate, water, sugar, sweetened condensed milk, gelatin, and optional pink or red gel coloring.

How to Make Raspberry Pistachio Entremet Recipe

Step 1: Prepare the Pistachio Sponge Cake

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to keep the sponge light and avoid sticking. Beat the eggs and sugar together until they turn thick and pale, ensuring a fluffy texture. Gently fold in the sifted all-purpose and pistachio flours along with salt to keep the sponge tender yet structured. Spread the batter evenly and bake for about 10 to 12 minutes, until just golden. After cooling, cut the sponge to fit the base of your entremet mold perfectly—this sponge is the nutty foundation your dessert deserves.

Step 2: Make the Raspberry Jelly Layer

This vibrant jelly provides a gorgeous fruity burst and a delightful textural contrast. Soften the gelatin by blooming it in cold water, then gently simmer raspberries with sugar and lemon juice to bring out their natural tartness. Once hot, stir in the gelatin until it dissolves completely. Pour this mixture into a mold just a bit smaller than your sponge base for layering ease, and freeze until firm—you want that crisp raspberry layer snugly nestled inside your dessert.

Step 3: Craft the Pistachio Mousse

Bloom gelatin in water to get it ready, while heating the milk until just simmering. Whisk egg yolks with sugar and temper them with hot milk to avoid scrambling, then cook over low heat until it thickens to a custard-like texture at about 170°F. Remove from heat and stir in the pistachio paste and bloomed gelatin for that luxurious flavor and smooth set. Once cool, fold in the softly whipped cream for an airy mousse that melts on your tongue — creamy, nutty, and irresistible.

Step 4: Prepare the Raspberry Mousse

Similarly, bloom gelatin for the raspberry mousse in water. Warm raspberry purée with sugar and lemon juice just until combined, then stir in the gelatin. Cool this mixture to room temperature before folding in whipped cream to keep it light and fluffy. The end result is a silky, vibrant mousse that carries the bright raspberry flavor beautifully through the layers.

Step 5: Assemble the Raspberry Pistachio Entremet Recipe

Layering is where the magic happens. Pour about one-third of the raspberry mousse into a silicone mold, then freeze for 15 minutes to create a firm base. Next, carefully place the frozen raspberry jelly disc atop the mousse. Pour the pistachio mousse over the jelly, leaving space for your sponge base. Finally, top with the pistachio sponge and press gently to unify the layers. Freeze the entire entremet overnight until completely solid—this patience pays off in a breathtakingly elegant dessert.

Step 6: Optional Mirror Glaze

If you want to add a mirror-like sheen that dazzles guests, prepare the glaze by blooming gelatin in water, then simmering together water, sugar, and sweetened condensed milk. Remove from heat and stir in chopped white chocolate until smooth. Add the gelatin and gel coloring if you want that pink or red hue. Cool the glaze to about 90–95°F before glazing the frozen entremet for that flawless, shiny finish.

Step 7: Glaze and Final Touches

Unmold your entremet frozen solid and place it on a wire rack to catch drips. Pour the mirror glaze over the top slowly, covering every inch with a glossy coat. Transfer your masterpiece onto a serving plate and add finishing touches like chopped pistachios, fresh raspberries, or even edible gold leaf for extra elegance. The unveiling of this beauty is sure to impress!

How to Serve Raspberry Pistachio Entremet Recipe

Garnishes

To complement the rich layers of your Raspberry Pistachio Entremet Recipe, consider garnishing with crushed pistachios for crunch and a pop of color, or scatter some fresh raspberries to enhance the vibrant flavor. A few mint leaves or delicate edible flowers add a fresh, inviting touch that makes the presentation impossible to resist.

Side Dishes

This entremet shines as a stand-alone dessert, but pairing it with a light fresh fruit salad or a small scoop of vanilla bean ice cream can turn it into an even more indulgent experience. A simple cup of espresso or a glass of sparkling rosé also complements the nutty and fruity notes perfectly.

Creative Ways to Present

For special occasions, slice the entremet into neat, elegant portions and plate each with a drizzle of raspberry coulis or a swipe of pistachio cream. Using clear glass plates or acrylic serving trays lets the layers shine visually. You could even serve mini individual entremets in small ring molds for a charming deconstructed style that celebrates every element of this recipe.

Make Ahead and Storage

Storing Leftovers

Leftover Raspberry Pistachio Entremet Recipe slices should be stored in the refrigerator, covered loosely with plastic wrap or kept in an airtight container. They will maintain their delicate flavors and texture for up to 3 days, making it easy to enjoy this treat gradually without losing its charm.

Freezing

This entremet freezes beautifully, so you can prepare it in advance without worry. Once fully assembled and frozen solid, wrap it tightly with plastic wrap and aluminum foil to avoid freezer burn. It can stay in the freezer for up to one month; just remember to thaw it slowly in the refrigerator for several hours before serving.

Reheating

Since this dessert is best served chilled, reheating is not recommended. Instead, allow the entremet to thaw completely in the refrigerator to ensure the mousse maintains its silky texture and the layers hold their beautiful form.

FAQs

Can I use store-bought pistachio paste for this Raspberry Pistachio Entremet Recipe?

Absolutely! High-quality store-bought pistachio paste is a fantastic shortcut that will still deliver that rich, nutty flavor crucial to the mousse. Just ensure it’s fresh and unsweetened for the best results.

What can I substitute if I don’t have pistachio flour?

Finely ground pistachios can be used as a substitute for pistachio flour. Just pulse shelled pistachios in a food processor until powdery but be careful not to over-process into a paste or butter.

Is gelatin necessary for this Raspberry Pistachio Entremet Recipe?

Gelatin is key to achieving the perfect mousse and jelly textures—without it, the layers would be too soft and might not hold up when sliced. If you prefer a vegetarian alternative, agar-agar could be experimented with, but expect some texture differences.

How long does it take to assemble the entremet?

The active time to assemble is about an hour, but you’ll need to factor in freezing time at multiple stages to achieve those perfect layers and firmness. Planning ahead is essential for the best outcome.

Can I make this dessert gluten-free?

Yes! Simply substitute the all-purpose flour in the sponge cake with a gluten-free flour blend of equal measure. The rest of the recipe is naturally gluten-free, making it a lovely option for those with gluten sensitivities.

Final Thoughts

There’s something truly magical about making the Raspberry Pistachio Entremet Recipe at home—its stunning layers and harmonious flavors bring a touch of French patisserie elegance to your kitchen. Once you taste the tender pistachio sponge, the tangy raspberry jelly, and the feather-light mousses, you’ll understand why this dessert quickly becomes a beloved favorite. So go ahead and try making this beautiful entremet, and prepare to wow yourself and your guests with every exquisite bite.

Raspberry Pistachio Entremet Recipe

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• Author: Mary
• Prep Time: 1 hour
• Cook Time: 20 minutes
• Total Time: 8 hours 20 minutes (includes freezing)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

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Description

This Raspberry Pistachio Entremet is an elegant French layered dessert combining a delicate pistachio sponge cake, vibrant raspberry jelly, and two luscious mousses – pistachio and raspberry. Finished with an optional shiny mirror glaze, this entremet offers a delightful mix of textures and flavors, perfect for special occasions or impressive dinner parties.

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Ingredients

Scale 1x2x3x

Pistachio Sponge Cake:

• 3 large eggs
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup pistachio flour (finely ground pistachios)
• 1/4 teaspoon salt

Raspberry Jelly Layer:

• 1 1/2 cups fresh or frozen raspberries
• 2 tablespoons sugar
• 1 teaspoon lemon juice
• 1 1/2 teaspoons powdered gelatin
• 1 tablespoon cold water

Pistachio Mousse:

• 1/2 cup whole milk
• 2 egg yolks
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 2 teaspoons powdered gelatin
• 2 tablespoons water
• 1/3 cup pistachio paste
• 1 cup heavy cream (whipped to soft peaks)

Raspberry Mousse:

• 1 cup raspberries (pureed and strained)
• 1/4 cup sugar
• 1 teaspoon lemon juice
• 1 1/2 teaspoons powdered gelatin
• 1 tablespoon water
• 1/2 cup heavy cream (whipped to soft peaks)

Mirror Glaze (optional):

• 1/2 cup water
• 1/2 cup sugar
• 1/3 cup sweetened condensed milk
• 4 oz white chocolate (chopped)
• 1 1/2 teaspoons powdered gelatin
• 2 tablespoons water
• Pink or red gel coloring (optional)

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Instructions

1. Make the Pistachio Sponge Cake: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. In a mixing bowl, beat the eggs and sugar together until the mixture becomes thick, pale, and fluffy, which incorporates air for a light sponge. Sift together the all-purpose flour, pistachio flour, and salt, then gently fold the dry ingredients into the egg mixture to avoid deflating the batter. Spread the combined batter evenly on the prepared baking sheet and bake for 10 to 12 minutes until the sponge is set and lightly golden. Allow it to cool completely before cutting out shapes to fit your entremet mold.
2. Make Raspberry Jelly Layer: Begin by softening the powdered gelatin in cold water, allowing it to bloom. In a saucepan, gently heat the raspberries, sugar, and lemon juice until the mixture begins to bubble, releasing the berry flavor. Remove from heat and quickly stir in the softened gelatin until fully dissolved. Pour this mixture into a mold slightly smaller than your sponge base to allow proper assembly later. Freeze the jelly until it is firm and fully set.
3. Make Pistachio Mousse: Bloom the gelatin in water as instructed. Heat the whole milk in a saucepan until just simmering – do not boil. In a separate bowl, whisk together the egg yolks and sugar, then slowly temper this mixture by gradually adding the hot milk while whisking constantly to avoid curdling. Return the mixture to the saucepan and cook over low heat until it thickens and reaches around 170°F, stirring continuously. Remove from heat and stir in the pistachio paste and the bloomed gelatin until everything is smooth. Let this mixture cool to room temperature before gently folding in the whipped cream to create a light mousse texture.
4. Make Raspberry Mousse: Soften the gelatin by blooming it in water. Warm the strained raspberry purée with sugar and lemon juice until just warm, then stir in the softened gelatin to dissolve. Allow the mixture to cool to room temperature. Once cooled, fold in the whipped heavy cream carefully to maintain the mousse’s airy consistency.
5. Assemble Entremet: In a silicone mold, pour about one-third of the raspberry mousse and spread evenly. Freeze this layer for 15 minutes until partially set to support the next layer. Place the frozen raspberry jelly disc on top of the semi-frozen mousse, then pour the pistachio mousse over the jelly, making sure to leave space for the sponge base on top. Finish by placing and gently pressing the pistachio sponge cake on top to seal the layers. Freeze the entire entremet overnight to fully set all components together.
6. Make Mirror Glaze (optional): Bloom gelatin in water. In a saucepan, combine water, sugar, and sweetened condensed milk and bring to a simmer. Remove from heat and stir in chopped white chocolate until melted and smooth. Add the softened gelatin and mix well. If desired, add pink or red gel coloring to achieve the classic mirror glaze hue. Allow the glaze to cool to between 90–95°F before using to avoid melting the entremet mousse.
7. Glaze and Finish: Unmold the frozen entremet carefully onto a wire rack set over a tray to catch excess glaze. Pour the mirror glaze evenly over the top, allowing it to drip down the sides completely covering the dessert with a shiny coating. Transfer the glazed entremet onto a serving plate and decorate as desired with chopped pistachios, fresh raspberries, or edible gold leaf for an elegant presentation.

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Notes

• This entremet can be prepared ahead and stored in the freezer for convenience; just thaw in the refrigerator for several hours before serving to achieve the perfect texture.
• Using high-quality pistachio paste significantly enhances the flavor and richness of the mousse.
• Ensure all gelatin is fully dissolved in the mixtures to prevent any grainy texture in the final mousse and jelly layers.
• Be gentle when folding whipped cream into mousses to retain airiness and a light, fluffy texture.
• The mirror glaze is optional but adds a professional and stunning finish to the dessert.