Strawberry Pistachio Entremet

• If you're planning to use a taller cake ring, around 2.4 inches/6cm, adding a second biscuit layer is recommended. This extra layer adds structural integrity to your dessert. At the montage step, the second pistachio biscuit goes on top of the frozen strawberry insert.
  

Slicing Pistachio Biscuit

• With the serrated knife, start by trimming the edges of the biscuit to match the crunch and strawberry insert diameter. Gently scrape off the top of the almond biscuit. This initial step will provide you with a flat surface to work with, making it easier to split the biscuit evenly. Once you have scraped off the top of the biscuit, carefully begin to split it in two lengthwise. Use a gentle sawing motion with the serrated knife to create a clean break along the middle of the biscuit.
  

Pistachio Mirror Glaze

• *If preferred, the pistachio cake can be finished using green velvet spray. Soak gelatin in cold water to soften, and drain. In a saucepan, bring to a boil: water, sugar and heavy cream. In a separate container, heat up neutral glaze (do not boil). Microwave the soften gelatin a few seconds to end up liquified, and pour in the neutral glaze; mix. Add pistachio paste and mix. Combine both mixtures and mix. Pass through a sieve and tap container against the counter to remove excess air bubbles. Mirror glaze must spend a night in the refrigerator before it gets used for the first time.
  

Pistachio Crunch

• Gently melt white chocolate over a bain-marie. Remove from the heat and stir in pistachio paste, and fold in remaining ingredients. Spread pistachio mixture into 2 thick disks, and freeze for an hour to set. Remove the tart rings and keep pistachio crunch frozen until ready to use.
  

Strawberry Insert

• Place 2 baking trays in the freezer. Meanwhile, tight up a piece of plastic cling all around the sides of the tart ring. This will create a waterproof bottom. Soak gelatin in cold water to soften, and drain. Combine sugar and pectin, and add it to the warm strawberry puree along with lime zest, lemon juice and liquor. Bring fruit puree to a boil stirring constantly; cook for 2 minutes. Then add the diced strawberries, and give a good boil. Remove from the heat, wait 5 minutes, and stir in the soften gelatin.
  
• Place prepared tart ring on frozen baking tray. Fill them up, let cool and freeze overnight.
  

Pistachio Mousse

• Soak gelatin in cold water to soften, and drain. Make a creme anglaise: in the saucepan bring to a boil heavy cream with a third of the sugar. In a separate bowl, beat remaining sugar and egg yolks. Temper yolk mixture with hot heavy cream.
  
• Pour it back to the saucepan and cook on low heat until custard reaches 185ºF/85ºC. Remove immediately from the heat, and gelatin – mix with the immersion blender, and then incorporate the pistachio paste. Add a few drops of almond extract to taste if desired. Pass custard through a sieve.
  
• Let cool to 95ºF/35ºC, and fold in whipped cream with the whisk. No worries, the mousse should rather be supple than too stiff.
  

Montage

• Note that the pistachio crunch, strawberry insert and biscuit should have the same diameter. Place cake ring onto a flat tray lined with parchment or silicone mat. Lay in the frozen pistachio crunch. Pipe a rope of pistachio mousse all around the edges, and add a few dots on the crunch as well. Top with pistachio biscuit, spread some pistachio mousse and tuck in the frozen strawberry disk. Add another biscuit if the cake ring is taller than 2-inch/5cm.
  
• Fill in with more mousse, and smooth out cake using a large offset spatula – freeze cake overnight or for at least 6 hours prior de-molding.
  
• To remove the cake ring, simply run a hair dryer or kitchen blowtorch around the sides of the frozen cake ring for a few seconds until you feel the ring loosening. Keep cake frozen until ready to glaze.
  

Storage

• One essential tip is to keep cakes in their original cake ring to maintain their shape and structure. This helps prevent any deformities that may occur during storage. Additionally, wrapping the cake in plastic film or vacuum-sealing it can further protect it from freezer burn and external odors. Frozen cakes can be stored for up to 4 months, ensuring you always have a delicious dessert on hand whenever you need it. However, once the cake is glazed, it is best consumed within 2 weeks to fully enjoy its fresh taste and texture.

Glazing Cake

• Warm up pistachio glaze to 104ºF/40ºC. Lay baking tray with plastic wrap and place a cooling rack on top. Grab frozen cake from the freezer and pour glaze from the sides and towards the center.
  
• Then swiftly remove excess glaze with a 6 o'clock to noon motion using a large offset spatula. This technique adds a touch of finesse to the final presentation, ensuring a sleek and professional look to your culinary creation.
  
• Place cake in the refrigerator overnight to thaw. Decorate it with fresh strawberries, dots of berry jam, mint and gold leaf.
  
• Bon appétit!