Raspberry Pistachio Dome Entremets
An elegant dessert that combines the nutty sweetness of pistachios with the tangy brightness of raspberries. Perfect for impressing your guests!
Ingredients:
For the Pistachio Biscuit Base:
1 cup almond flour or hazelnut flour, about 100 g
1 cups powdered sugar 150 g
3 large egg whites
cup granulated sugar 50 g
2 tbsp pistachio paste 40 g
For the Raspberry Mousse:
2 sheets unflavored gelatin
1 cup fresh or frozen raspberries 200 g
1 tbsp powdered sugar 15 g
cup granulated sugar 50 g
cup heavy whipping cream chilled, about 8 fl oz or 20 cl
For the Red Mirror Glaze:
1 sheet unflavored gelatin
cup milk 60 ml
1 tbsp water 15 ml
2 tbsp glucose syrup 25 g
5 oz white chocolate, finely chopped 150 g
Red gel food coloring
For Decoration:
Crushed pistachios
White chocolate shavings
Instructions:
1. Make the Pistachio Biscuit Base:
Preheat your oven to 325F 160C.
Mix the almond flour or hazelnut flour with the powdered sugar. 籠
Whip the egg whites to stiff peaks, gradually adding granulated sugar. 讀
Gently fold in the nut mixture and pistachio paste.
Spread the batter evenly into a square baking pan and bake for 25 minutes.
Let cool, remove from the pan, and cut out 4 circles using a cookie cutter.
2. Prepare the Raspberry Mousse:
Soften the gelatin sheets in cold water for about 5 minutes.
Whip the heavy cream with the powdered sugar until it forms stiff peaks.
Blend the raspberries with granulated sugar, then strain to remove the seeds.
Heat a small portion of the raspberry puree and dissolve the softened gelatin in it.
Combine the gelatin mixture with the remaining raspberry puree, then gently fold it into the whipped cream.
Pour the mousse into dome molds, add a circle of pistachio biscuit, and freeze for at least 4 hours.
3. Make the Red Mirror Glaze:
Soften the gelatin sheet in cold water for about 5 minutes. 籠
Heat the milk, water, and glucose syrup in a small saucepan until just simmering.
Remove from heat and stir in the gelatin until fully dissolved.
Pour the hot liquid over the chopped white chocolate and stir until smooth.
Add a few drops of red food coloring and strain the glaze for a perfectly smooth finish. Let it cool to room temperature.
4. Assemble the Domes:
Carefully unmold the frozen domes and place them on a wire rack.
Pour the red glaze over each dome, ensuring they are fully coated.
Garnish with crushed pistachios and white chocolate shavings for a festive touch.
Nutritional Information:
Prep Time: 40 minutes Cook Time: 25 minutes Freeze Time: 4 hours
Servings: 4 individual domes
Calories: Approximately 350 kcal per serving