Pistachio is one of my favorite nuts, their deep flavors pairs so beautifully with many sweet and savory dishes and is so popular in the Middle Eastern kitchen that I feel so at home with. When I was thinking of combining pistachio’s in this new dessert, I couldn’t ignore how it pairs so beautifully with the sweet acidity of raspberry and the soft fragrance of rose petals.
That’s how this raspberry pistachio entremet was born. It is built from layers of pistachio sable berton (a French buttery shortbread), dark chocolate ganache and a fresh raspberry jelly layer. This is all brought together with a deep pistachio mousse covered with a shiny raspberry glaze. I topped my entremet with a rose petal macaron, a fresh raspberry and tiny mint leaves.
Entremets
Multi Layered mousse cakes are some of the most popular recipes on the blog, which makes a lot of sense since they are truly majestic. Beautiful, aesthetic, versatile and delicious. They are not however, easy. As one of my readers said after making this caramel espresso entremet “This was a hell of a weekend, I have to say” – I couldn’t agree more. There are a lot of layers and each layer represent a world of texture and flavor that takes time and patience. The result however is completely worth it, especially those of us who love a good challenge. Each of these layered worlds finally combine into one bite that complements each other to perfection.
However, if one layer is too overpowering, the balance is broken. This is why it’s so important to me to describe to the smallest detail what you need in terms of products, tools, consistency and detail in every step of this tutorial.
What will you need?
You’ll need the following equipment: (Affiliate links)
- Silikomart Professional 3D Raggio Silicone Mold which you can get in this link, but if you’re around Amsterdam I’d head over to Duikelmans, because it’s always good to have an excuse to go there. I also made some smaller versions using these half sphere dome molds and a cookie cutter for the sable.
- Cooking Thermometer – Make sure the one you get is also good for candy and preferably get one like in the link, with a clip so you can adjust it to the side of your pot while stirring
- Two 14cm (5.5inch) rings like these
- You’ll also need a hand or stand mixer
Ingredients:
A good pistachio paste will give your mousse a deep pistachio flavor, I always look for a 100% ground pistachios. Taste the mousse and see if the paste you got requires adding more than in the recipe. You are looking for a good strong pistachio flavor.
How to make it
Start with making the pistachio sable berton. Preheat over to 170°C (340 °F) and line a baking pan with parchment paper. Lightly grease the ring (I doubled this recipe to make extra sable berton, but you will need just one)
In your stand mixer with beater attachment, beat together butter, sugar and salt
Mix until smooth. Add yolk until well combined
Add flour, finely ground pisatchio and baking powder
mix until just incorporated, then fold in the coarsely chopped pistachio.
Transfer into the ring and press down with your thumbs to receive a smooth surface, about 1/2 cm thick (0.2 inches)
Place in the middle rack of your oven for 10-15 minutes, until they are evenly golden.
Allow the sable breton to cool completely, and using a long serrated knife, cut in the middle to form two layers.
Chocolate Ganache
Cut the chocolate into small pieces and place in a bowl
Warm the cream in the microwave for 1-1.5 minutes, until it’s warm to the touch, then pour it over the chocolate and let it sit like that for 5 minutes
Meanwhile, combine the honey and butter and heat in the microwave for about 40 seconds
Mix them well together until completely combined and liquid. Set aside.
Mix the chocolate in circular motion with the back of a wooden spoon, keep the edge of the spoon on the bottom of the bowl in the middle, and mix from the middle outwards until it all comes together. Then, add the melted butter and honey and combine.
.
Let it cool to room temperature until it’s quite thick, then transfer to a piping bag with a round tip. Place the sable halves which are cut, edge side facing down, into two rings. Then, pipe the ganache on them in circular motion
Using a small spatula, straighten the ganache on the sable and make sure it covers it completely, also in the edges and is nicely leveled
Place in the refrigerator for atleast 2 hours. When set, use a round cookie cutter XX cm to cut a hole out of the middle. Set aside.
Prepare the Raspberry Jelly Layer
Prepare a 14cm (5.5inch) ring by covering them on one side with plastic wrap
Cut raspberries in half (length wise) and arrange them on the ring, plastic side down
Mix fresh or frozen raspberries with water and lemon juice and place in a sauce pan over medium heat
bring to a simmer
Puree with an immersion blender, or mash thoroughly with a spoon.
Thoroughly strain the raspberries into a bowl
discard the pulp
Mix in the water-gelatin mixture while still warm and mix well until completely dissolved
Pour into the set ring and let set in the fridge to chill for 2 hours
Then, use a round cookie cutter XX cm to cut a hole out of the middle. Set aside.
Make the Pistachio Mousse
Cook milk, vanilla paste and pistachio paste over medium heat until just about to simmer
Meanwhile, whisk the egg yolks and sugar together in a bowl until pale and thick, about 4 minutes.
Pour a third of the hot milk mix into the yolk mix and whisk immediately to match temperatures.
Pour mixture back into pan and mix well using a spatula or wooden spoon
Raise heat to medium. Cook, stirring occasionally, until thick enough to coat the back of a wooden spoon, about 8 minutes or until it reaches 82 degrees C.
Melt the gelatin/water mix for 10-12 seconds in the microwave and add to the pistachio crème anglaise, stirring it in quickly until fully combined.
Strain the pistachio crème anglaise through a fine mesh and cool until it reaches room temperature, make sure to stir it every once in a while
Whisk the heavy cream until it’s stable yet soft, about the consistency of a thick yogurt
Gently fold the heavy cream with the pistachio crème anglaise
Until you get a unified mousse
Assemble
Pour about 1/4 of the pistachio mousse into the mold
Layer with your sable berton chocolate layer
add another ¼ layer mousse
Add the raspberry gel layer
Add the rest of the remaining mousse, leave a bit to close the edges
Layer the 2nd sable berton chocolate layer
Pipe the rest of the mousse on the sides of the mold and use a spatula to wipe it slightly on the top sable layer, make sure the sides are completely filled with mousse. Freeze for at least 6-7 hours.
Make the Raspberry Glaze
If you are using frozen raspberry pulp it needs to thaw completely before you start working with it.
Press the raspberry pulp through a sifter to get rid of the seeds. Heat the raspberry puree, the glucose syrup, the sugar and the whipped cream over medium heat
Bring to to 102 degrees celsius
When it starts simmering, add the gelatin lemon mix in and stir until combined
Remove from heat and let it cool to 37 degrees celsius while gently stirring so that no film can create on the surface.
Remove the mousse cake from the mold and pour the mirror glaze on the cake completely. After the first layer covers the cake completely, repeat this step with the remaining glaze as in this video
Chill overnight in the refrigerator and decorate with fresh fruit and macarons
I’m very curious what you’ll think. If you made this, please take a picture and tag me on Instagram @kerenruben or Facebook Keren’s Kitchen and let me know if you liked it!
- 38grams (1.3 oz) unsalted butter, room temp
- 38grams (1.3 oz) dark brown sugar
- ¼ tsp salt
- 1 egg yolk
- 50grams (1.8 oz) flour
- 50grams (1.8 oz) finely ground pistachio
- 30 grams (1 oz) coarsely chopped pistachio
- 4grams (0.14 oz) baking powder
- 75 grams (2.6 oz) grams dark chocolate
- 12 grams (0.4 oz) unsalted butter
- 6 grams (0.2 oz) honey
- 1 tsp vanilla extract
- 72 grams (2.5 oz) heavy cream
- 50g water
- 4g gelatin dissolved in 20 g cold water
- 150g frozen or fresh raspberries
- 15g lemon juice
- 10 fresh raspberries
- 293 ml milk
- 2 tsp vanilla paste
- 150grams pistachio paste
- 6 egg yolks
- 85grams sugar
- 7.5gram gelatin dissolved in 13ml cold water
- 490ml heavy cream
- 20 g gelatine powder in 50 g lemon juice
- 60 g glucose
- 360 g sugar
- 200 g whipping cream (min. 30% fat , NON vegan)
- 400 g raspberry pulp (fresh or frozen)
- Preheat over to 170°C (340 °F) and line a baking pan with parchment paper. Lightly grease
- a 14cm (5.5inch) ring with butter and place it on the parchment paper
- In your stand mixer with beater attachment, beat together butter, sugar and salt. Mix until smooth.
- Add yolks, continue until completely combined. Then add flour, ground pistachio and baking powder. mix until just incorporated, then fold in the coarsely chopped pistachio.
- Transfer the dough into the ring and lightly press down with your thumbs to receive a smooth surface, about ½ cm (0.2inch) thick
- Place in the middle rack of your oven for 10-15 minutes, until it's evenly golden. Let cool for 10 minutes and transfer to a rack to cool completely. When it reaches room temperature, use a long serated knife to cut in the middle to form two round layers. Set aside.
- Chop the chocolate into small pieces and place in a bowl
- Warm the cream in the microwave for 1-1.5 minutes, until it’s warm to the touch and there are small bubbles on the edge of the bowl, then pour it over the chocolate and let it sit for 5 minutes
- Meanwhile, combine the honey and butter and heat in the microwave for about 40 seconds, until melted. Mix to combine and set aside.
- Using a wooden spoon, mix the chocolate in circular motion, keep the spoon touching the bottom of the bowl in the middle, and mix from the middle outwards until it all comes together. Then, add the melted butter and honey and mix to combine
- Let the ganache cool to room temperature until it’s quite thick, then transfer to a piping bag with a round tip. Place the cut sable layers, crust side facing down, into two rings. Then, pipe the ganache on them in circular motion and straighten with a small spatula, making sure it covers the sable completely and is nicely leveled. Refrigerate for 2 hours minimum.
- Prepare a 14cm (5.5inch) ring by covering them on one side with plastic wrap and place it, plastic side down, on a straight surface (like a plate) that can later be placed in the refrigerator
- Cut the fresh raspberries in half (length wise) and arrange them on the ring, set aside
- Mix the150grams fresh or frozen raspberries with the 50g of water and the lemon juice in a medium sized sauce pan and bring to a simmer.
- Puree with an immersion blender, or mash thoroughly with a spoon.
- Thoroughly strain the raspberries into a bowl and discard the pulp. Mix in the water-gelatin mixture while still warm and mix well until completely dissolved
- Pour into the set ring and let set in the fridge to chill for 2 hours
- To a medium sauce pan, add milk, vanilla paste and pistachio paste. Heat over medium heat until just about to simmer. Stir well.
- Meanwhile, whisk the egg yolks and sugar together in a bowl until pale and thick, about 4 minutes.
- Pour a third of the hot milk mix into the yolk mix and whisk immediately to match temperatures.
- Pour mixture back into pan and mix well using a spatula or wooden spoon
- Raise heat to medium. Cook, stirring occasionally, until thick enough to coat the back of a wooden spoon, about 8 minutes or until it reaches 82 degrees C.
- Melt the gelatin/water mix for 10-12 seconds in the microwave and add to the pistachio crème anglaise, stirring it in quickly until fully combined.
- Strain the pistachio crème anglaise through a fine mesh and cool until it reaches room temperature, make sure to stir it every once in a while. Creme can be refrigerated in an airtight container up to 3 days.
- Whisk the heavy cream until it’s stable yet soft, about the consistency of a thick yogurt
- Fold the heavy cream with the pistachio crème anglaise until you get a unified mousse.
- Pour about ¼ of the pistachio mousse into the mold and layer with your sable berton chocolate layer, add another ¼ layer mousse and add the raspberry gel layer, add almost the rest of the remaining mousse and layer the 2nd sable berton chocolate layer. Pipe the rest of the mousse on the sides of the mold and use a spatula to wipe it slightly on the top sable layer, make sure the sides are completely filled with mousse.
- Freeze for at least 6-7 hours
- If you are using frozen raspberry pulp it needs to thaw completely before you start working with it.
- Press the raspberry pulp through a sifter to get rid of the seeds.
- Heat the raspberry puree, the glucose syrup, the sugar and the whipped cream to 102 degrees celsius.
- When it starts simmering, add the gelatin lemon mix in and stir until combined
- Remove from heat and let it cool to 37 degrees celsius while gently stirring so that no film can create on the surface.
- Remove the mousse cake from the mold and pour the mirror glaze on the cake completely. After the first layer covers the cake completely, repeat this step with the remaining glaze.
- Chill overnight in the refrigerator
Exceptional instructions. I’m sure it tastes as wonderful as it looks. Thanktyou for the recipe.
So glad to hear, Susan! Thank you 🙂
Absolutely stunning! I have the spheric molds, but now I am flirting with the bigger one, so elegant…
once again, your instructions are amazing…
Thanks so much Sally, did you end up trying it with a bigger one?
Here is my first attempt with my Silikomart, a little different from yours…
I have your recipe in my (endless, it seems) recipes to try, and will do so and let you know when it finally happens
https://bewitchingkitchen.com/2018/09/22/vague-mousse-cake/
I have noticed you don’t monetize your website,
don’t waste your traffic, you can earn extra bucks every month.
You can use the best adsense alternative for any type of
website (they approve all websites), for more details
simply search in gooogle: boorfe’s tips monetize your website
Hi, Just come across your recipe and wonder, how much of the recipe would I need to make 8 smaller spherical entremet.
Thank you!
It really depends on how small the sphere’s are! You can always go for a bit more than what you need and keep it frozen until you need a good dessert, just to be on the safe side.
The detail in your recipes is impeccable. I made the caramel entremet and was over the moon. The sable, ganache, pistachio mousse, and raspberry jelly are all very nice in this recipe. I found the raspberry glaze to be too gelatinous which lead it to being quite thick and a bit overwhelming to the dish. Perhaps I didn’t need to do that second coat.
I took a slice and found the interior to be absolutely delightful, so wanted to make a change. I peeled off the glaze and topped with a chocolate mirror instead….personal preference perhaps. Keep up the good work. This flavor profile is fantastic!