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Raspberry Pistachio Entremet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 45 reviews
  • Author: Kimberly
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 5 hours 15 minutes (including chilling time)
  • Yield: 8-10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Description

This exquisite Raspberry Pistachio Entremet is a multi-layered French dessert featuring a delicate pistachio sponge, a vibrant raspberry jelly, and a luscious pistachio mousse. Perfect for special occasions, this entremet combines the nutty flavor of pistachios with the tartness of fresh raspberries, elegantly garnished with crushed pistachios and fresh raspberries.

Ingredients

Pistachio Sponge

  • 2 large eggs
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (25g) pistachio flour or finely ground pistachios
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla extract

Raspberry Jelly Layer

  • 1 cup (250g) fresh or frozen raspberries
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons gelatin (or agar-agar for a vegetarian version)

Pistachio Mousse

  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (120ml) milk
  • 1/3 cup (40g) pistachio paste (or ground pistachios blended with a bit of sugar)
  • 2 teaspoons gelatin
  • 1/2 cup (100g) sugar
  • 3 large egg yolks
  • 1 cup (240ml) heavy cream, whipped (for folding)

Raspberry Glaze

  • 1/2 cup (125g) raspberry puree
  • 1/4 cup (50g) sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon gelatin

Garnish

  • Crushed pistachios
  • Fresh raspberries

Instructions

  1. Prepare the Pistachio Sponge: Preheat your oven to 350°F (175°C). Beat the large eggs and granulated sugar until light and fluffy. Gently fold in the all-purpose flour and pistachio flour, followed by the melted butter and vanilla extract. Pour the batter into a lined baking pan and bake for 12-15 minutes or until a toothpick comes out clean. Remove from oven and let cool completely.
  2. Make the Raspberry Jelly Layer: In a saucepan, heat the raspberries with sugar and lemon juice until the berries break down, then strain to remove seeds. Bloom the gelatin in cold water, then stir it into the warm raspberry mixture until fully dissolved. Pour the jelly mixture over the cooled pistachio sponge in a mold or ring and refrigerate until set, about 1-2 hours.
  3. Prepare the Pistachio Mousse: Bloom gelatin in cold water. In a saucepan, heat milk, pistachio paste, and half the sugar until warm. In a separate bowl, whisk egg yolks with remaining sugar until pale, then slowly pour the warm pistachio mixture into the yolks while whisking continuously. Return to heat and stir until the mixture thickens slightly (do not boil). Remove from heat, add the bloomed gelatin, and let cool. Whip the heavy cream until soft peaks form and gently fold it into the pistachio custard. Pour the mousse over the set raspberry jelly and refrigerate to firm, at least 3 hours.
  4. Prepare the Raspberry Glaze: Bloom the gelatin in cold water. Warm the raspberry puree with sugar and lemon juice until sugar dissolves. Remove from heat and stir in the gelatin. Let cool to room temperature but not set.
  5. Assemble and Finish the Entremet: Pour the raspberry glaze over the chilled pistachio mousse layer to create a shiny top layer. Return to the refrigerator for at least 1 hour until glaze sets completely. Carefully remove the entremet from the mold. Garnish with crushed pistachios and fresh raspberries before serving.

Notes

  • To make the entremet vegetarian, substitute gelatin with agar-agar as instructed.
  • Pistachio paste can be homemade by blending ground pistachios with a small amount of sugar and a neutral oil until smooth.
  • Ensure each layer is fully set before adding the next to prevent mixing and maintain distinct layers.
  • For best results, prepare the entremet a day ahead to allow all flavors to meld.
  • Use fresh raspberries when in season for brighter flavor, frozen raspberries work well if not available.

Find it online: https://slsrecipes.com/raspberry-pistachio-entremet-recipe/