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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
