Strawberry Pistachio Entremet Recipe

Indulge in the delightful harmony of fresh strawberries and crunchy pistachios with this exquisite entremet. Each layer offers a burst of flavor and texture, making it a perfect dessert for any occasion.

Ingredients:

  • For the Pistachio Joconde:
    • 3 large eggs
    • 75g granulated sugar
    • 75g ground pistachios
    • 25g all-purpose flour
    • 25g unsalted butter, melted
  • For the Strawberry Mousse:
    • 200g fresh strawberries, pureed
    • 100g granulated sugar
    • 250ml heavy cream, chilled
    • 5g gelatin powder
    • 2 tablespoons water
  • For the Pistachio Bavarian Cream:
    • 250ml whole milk
    • 3 large egg yolks
    • 75g granulated sugar
    • 5g gelatin powder
    • 2 tablespoons water
    • 100g ground pistachios
    • 250ml heavy cream, chilled
  • For the Strawberry Mirror Glaze:
    • 150g fresh strawberries, pureed
    • 100g granulated sugar
    • 5g gelatin powder
    • 2 tablespoons water
    • Red food coloring (optional)

Instructions:

  1. Prepare the Pistachio Joconde:
    • Preheat your oven to 180°C (350°F). Grease and line a baking sheet with parchment paper.
    • In a bowl, beat the eggs and sugar until pale and fluffy. Gently fold in the ground pistachios, flour, and melted butter.
    • Pour the batter onto the prepared baking sheet and spread it evenly. Bake for 10-12 minutes or until lightly golden. Let it cool completely before cutting into rectangles to fit your mold.
  2. Make the Strawberry Mousse:
    • In a small bowl, sprinkle gelatin over water and let it bloom.
    • In a saucepan, combine strawberry puree and sugar. Heat until sugar dissolves.
    • Remove from heat, add bloomed gelatin, and stir until dissolved. Let it cool to room temperature.
    • Whip the chilled heavy cream until stiff peaks form. Gently fold in the strawberry mixture.
    • Pour the mousse into the prepared mold over the pistachio joconde. Refrigerate until set.
  3. Prepare the Pistachio Bavarian Cream:
    • In a small bowl, bloom gelatin over water.
    • In a saucepan, heat milk until steaming but not boiling. In a separate bowl, whisk egg yolks and sugar until pale.
    • Gradually pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook until thickened.
    • Remove from heat, add bloomed gelatin and ground pistachios, stirring until smooth. Let it cool to room temperature.
    • Whip the chilled heavy cream until stiff peaks form. Gently fold it into the pistachio mixture.
    • Pour the Bavarian cream over the set strawberry mousse layer. Refrigerate until firm.
  4. Make the Strawberry Mirror Glaze:
    • Bloom gelatin in water.
    • In a saucepan, combine strawberry puree and sugar. Heat until sugar dissolves.
    • Remove from heat, add bloomed gelatin, and stir until dissolved. Add food coloring if desired.
    • Let the glaze cool slightly before pouring it over the set Bavarian cream layer.
    • Refrigerate until the glaze sets.
  5. Serve chilled and garnish with fresh strawberries and chopped pistachios if desired. Enjoy your Strawberry Pistachio Entremet!

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