Ingredients
Scale
- 1 cup unsalted pistachios, shelled and chopped
- 1 cup fresh raspberries
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup water
- 1 teaspoon vanilla powder
- 2 tablespoons agar-agar powder
Instructions
- Step 1: Begin by preparing the pistachio sponge. In a mixing bowl, whisk together the eggs and sugar until light and fluffy. Gradually fold in the chopped pistachios and set aside.
- Step 2: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and spread the pistachio mixture evenly. Bake for about 15 minutes, or until golden brown. Remove from the oven and allow to cool completely.
- Step 3: While the sponge cools, prepare the raspberry coulis. In a small saucepan, combine fresh raspberries, sugar, and water. Cook over medium heat until the raspberries break down, then strain through a fine sieve to remove seeds. Set aside to cool.
- Step 4: For the mousse layer, whip the heavy cream in a separate bowl until soft peaks form. Gently fold in cooled raspberry coulis and vanilla powder until well combined.
- Step 5: To assemble the entremet, cut the pistachio sponge into rounds to fit your mold. Place one layer at the bottom of a springform pan, pour half of the raspberry mousse over it, then repeat with another sponge layer and mousse. Chill in the refrigerator for at least four hours or until set.
- Step 6: Once set, carefully remove from the mold and garnish with additional raspberries and crushed pistachios before serving. Enjoy your elegant Pistachio Raspberry Entremet!
Notes
- For optimal freshness, store your Pistachio Raspberry Entremet in an airtight container in the refrigerator, where it will keep well for up to three days.
- Reheating isn’t necessary for this entremet; serve it chilled straight from the fridge to enjoy its delightful layers and textures.
- For a stunning presentation, slice the entremet with a warm knife and serve each piece garnished with a sprig of mint alongside additional fresh raspberries for a pop of color.
- When folding the raspberry coulis into the whipped cream, be gentle to maintain the airy texture of the mousse, ensuring your layers remain light and elegant.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 320
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 6g
- Trans Fat: 0g
- Protein: 20g