Strawberry Pistachio Entremet

Are you ready to indulge in a delightful summer treat that will simply make your taste buds sing with joy? Look no further than the exquisite Strawberry Pistachio Entremet by Chef Bruno Albouze. This dessert is a true masterpiece, combining a variety of textures and flavors to create a truly unforgettable experience. Imagine a delectable crunchy base made with white chocolate, toasted pistachios, puffed rice, pistachio butter, and wafer flakes. This heavenly combination provides the perfect contrast to the smooth and creamy layers that follow. Picture a luscious almond biscuit, a flavorful strawberry insert, and a luxurious pistachio mousse coming together in perfect harmony. Each bite is a symphony of flavors that will transport you to a place of pure bliss. If you're looking for a dessert that is both elegant and delicious, the Strawberry Pistachio Entremet is the perfect choice. With its beautiful presentation and exquisite taste, this dessert is sure to impress even the most discerning palate. So why wait? Treat yourself to this culinary work of art today and elevate your dessert game to a whole new level.

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A true masterpiece

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Cake Ring

If using a taller cake ring (approximately 2.4 inches/6 cm), it is recommended to add a second biscuit layer. This will provide essential structural integrity. During assembly, place the second pistachio biscuit directly on top of the frozen strawberry insert.

Pistachio Biscuit

With a serrated knife, trim the biscuit's edges to match the diameter of the crunch and strawberry insert. Gently scrape the top of the almond biscuit. This creates a flat surface, making the next step easier. Carefully split the biscuit in half lengthwise. Use a gentle sawing motion with the serrated knife to create a clean break along the middle.

Pistachio Mirror Glaze

If desired, the pistachio cake can be finished with a green velvet spray for color. Soak the gelatin over a generous amount of cold water and let it sit until softened, about 5-10 minutes. Once bloomed, drain off any excess water.
In a saucepan, combine the water, sugar, and heavy cream. Bring the mixture to a boil, then remove from heat. In a separate, heatproof container, gently warm the neutral glaze until fluid, but do not let it boil.
Microwave the bloomed gelatin in short, 3 second bursts until it has completely liquefied. Pour the liquid gelatin into the warm neutral glaze and whisk to combine. Stir the pistachio paste into the gelatin-glaze mixture. Then, gradually pour and whisk the hot cream and sugar mixture into the glaze until fully incorporated. Pass the entire mixture through a fine-mesh sieve to ensure it is perfectly smooth. To remove air bubbles, gently tap the container on the counter. The mirror glaze must rest in the refrigerator overnight before its first use.

Pistachio Crunch

Ensure all dry ingredients (like puffed rice or corn flakes, wafers) are fresh and completely dry. If they have absorbed humidity, refresh them by spreading them on a baking tray and placing them in a 330ºF/160ºC oven for 15-20 minutes after you have turned the oven off. Check for crispiness before use.
Gently melt the white chocolate over a bain-marie (double boiler). Remove from the heat. Stir the pistachio paste into the melted chocolate until combined. Then, gently fold in the remaining dry ingredients. Spread the mixture into two thick disks inside tart rings. Freeze for at least one hour, or until completely set. Once set, remove the tart rings. Keep the pistachio crunch disks frozen until you are ready to assemble the dessert.

Strawberry Insert

Place two baking trays in the freezer. Meanwhile, tightly wrap a piece of plastic cling film around the sides and bottom of the tart ring, ensuring it is secure and waterproof.
In a separate bowl, soak the gelatin in cold water to soften. Once soft, drain off any excess water. Whisk the sugar and pectin together, then mix this into the warm strawberry purée. Add the lime zest, lemon juice, and liquor. Bring the fruit purée to a boil over medium heat, stirring constantly. Let it boil for 2 minutes. Add the diced strawberries and return the mixture to a full boil. Remove the pan from the heat and let it stand for 5 minutes. Then, stir in the softened gelatin until it is fully dissolved and incorporated.
Place the prepared tart ring on the frozen baking tray. Fill the ring with the prepared filling. Allow it to cool completely before transferring it to the freezer to set overnight.

Pistachio Mousse

Sprinkle the gelatin over a bowl of cold water and let it sit until softened, about 5 minutes. Drain any excess water. In a saucepan, combine the heavy cream and one-third of the sugar. Bring the mixture to a simmer.
Meanwhile, in a separate bowl, whisk the egg yolks with the remaining sugar. While whisking the egg yolk mixture constantly, slowly pour in about half of the hot cream to gently warm the eggs. Then, pour the tempered yolk mixture back into the saucepan with the remaining cream.
Pour the custard back into the saucepan and cook over low heat, stirring constantly, until it reaches 185°F (85°C). Immediately remove from the heat and add the softened gelatin. Using an immersion blender, blend the custard until the gelatin is fully incorporated. Then, blend in the pistachio paste. If desired, add a few drops of almond extract to taste. Finally, pass the custard through a fine-mesh sieve to ensure a perfectly smooth texture.
Let the custard cool to 95°F (35°C). Then, gently fold in the whipped cream using a whisk. Don't worry if the mousse seems supple; a softer texture is preferable to one that is too stiff.

Montage

Ensure the pistachio crunch, strawberry insert, and biscuit all have the same diameter. Place the cake ring on a flat tray lined with parchment paper or a silicone mat. Insert the frozen pistachio crunch as the base. Pipe a continuous rope of pistachio mousse around the inner edges of the ring, adding a few dots across the surface of the crunch.
Place the pistachio biscuit on top. Spread a layer of pistachio mousse over the biscuit, then carefully place the frozen strawberry disk on top. If using a cake ring taller than 2 inches (5 cm), add a second biscuit layer at this stage.
Fill the ring with the remaining mousse. Using a large offset spatula, smooth the top of the cake level with the ring. Freeze the cake overnight, or for at least 6 hours, before de-molding.

De-molding Frozen Cake

To release the cake ring, gently warm the sides with a hair dryer or kitchen blowtorch for a few seconds until the ring loosens. Keep the cake frozen until you are ready to glaze it.

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 the pistachio glaze to 104°F (40°C). Line a baking tray with plastic wrap and place a cooling rack on top. Remove the frozen cake from the freezer. Pour the glaze evenly over the top, starting from the edges and moving towards the center to ensure full coverage.
Then, swiftly remove the excess glaze by sweeping a large offset spatula from the bottom (6 o'clock) to the top (12 o'clock) of the cake.
To serve, allow the cake to thaw in the refrigerator overnight. Finish by decorating with fresh strawberries, dots of berry jam, mint leaves, and gold leaf.
Enjoy!

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