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Strawberry Pistachio Entremet

Recipe by Il était une fois la pâtisserie

Fresh and elegant strawberry and pistachio entremet, composed of a gelatinized strawberry insert, a light pistachio dacquoise, and a creamy strawberry mousse. Ideal for warm days, this dessert is prepared in several steps but remains accessible to amateur pastry chefs.

MediumFrenchServes 8

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Source Video
13h 31m
Prep
45m
Cook
1h 43m
Cleanup
15h 59m
Total

Cost Breakdown

Total cost:$11.74
Per serving:$1.47

Critical Success Points

  • Properly rehydrate the gelatin and incorporate it without boiling
  • Whisk the egg whites to stiff peaks without over‑beating
  • Incorporate the strawberry purée into the cream when it does not exceed 30°C
  • Do not over‑mix the dacquoise to avoid deflating the whites
  • Observe the minimum freezing time of 4 hours

Safety Warnings

  • Be careful with hot pans when cooking the strawberries
  • Handle hot gelatin with care to avoid burns
  • Use kitchen gloves when handling the hot mold
  • Do not open the oven during the dacquoise baking

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