Strawberry Pistachio Entremet

Ingredients

• 500 g Fresh strawberries (Wash, hull and cut into pieces)
• 100 g Granulated sugar (For cooking the strawberries)
• 12 g Gelatin sheets (6 sheets for the insert, 6 sheets for the mousse)
• 300 ml Heavy liquid cream (Whisk until thickened)
• 80 g Powdered sugar (Sift into the dacquoise)
• 4 unités Egg whites (At room temperature)
• 80 g Granulated sugar (for the meringue) (Added gradually to the whites)
• 20 g Cornstarch (Incorporated into the dacquoise)
• 50 g Pistachio powder (For the dacquoise, gives colour and flavour)
• 20 g Shelled and chopped pistachios (Final decoration)

Instructions

1. Rehydrate the gelatin (insert)

   Place 6 gelatin sheets in a bowl of cold water for 5 minutes to rehydrate them.

   Time: PT5M

2. Prepare the strawberries

   Wash, hull and cut the strawberries into pieces.

   Time: PT5M

3. Cook the strawberries for the insert

   Put the cut strawberries in a saucepan, add the sugar and cook over medium heat until they begin to melt, about 10 minutes.

   Time: PT10M

   Temperature: 100°C

4. Blend the strawberry purée

   Use an immersion blender (or a regular blender) to obtain a smooth purée.

   Time: PT5M

5. Incorporate the gelatin into the purée

   Add the drained gelatin to the warm purée, mix until fully dissolved.

   Time: PT2M

6. Pour the insert into the mold

   Pour the gelatinized purée into the fluted cake mold and smooth the surface.

   Time: PT2M

7. Freeze the insert

   Place the mold in the freezer for 1 hour to let the insert set.

   Time: PT1H

8. Prepare the pistachio dacquoise – egg whites

   Whisk the egg whites to stiff peaks, adding the granulated sugar gradually.

   Time: PT20M

9. Incorporate the dry ingredients

   Sift the powdered sugar, cornstarch and pistachio powder directly onto the whites, then gently fold them in using a spatula.

   Time: PT5M

10. Pipe and bake the dacquoise

    Transfer the batter to a piping bag fitted with a #14 tip and pipe a rectangle the size of the mold. Bake at 180°C for 25 minutes.

    Time: PT25M

    Temperature: 180°C

11. Cool the dacquoise

    Allow the dacquoise to cool completely on a rack before handling.

    Time: PT15M

12. Rehydrate the gelatin (mousse)

    Do the same with the remaining 6 gelatin sheets in a bowl of cold water for 5 minutes.

    Time: PT5M

13. Cook the strawberries for the mousse

    Cook the strawberries again with a little sugar (about 10 minutes) then blend into a purée.

    Time: PT10M

    Temperature: 100°C

14. Incorporate the gelatin into the mousse purée

    Add the drained gelatin to the warm purée, mix, then let cool to room temperature (max 30°C).

    Time: PT5M

15. Whisk the cream

    Whisk the heavy cream until it thickens slightly (soft peak).

    Time: PT5M

16. Incorporate the strawberry purée into the cream

    Pour the cooled strawberry purée over the whipped cream and gently fold with a spatula to obtain a homogeneous mousse.

    Time: PT2M

17. Assembly – first layer of mousse

    Pour half of the mousse into the mold, tap lightly to eliminate air bubbles, then place the strawberry insert in the centre.

    Time: PT5M

18. Assembly – final layer

    Cover the insert with the remaining mousse, smooth the surface with a spatula.

    Time: PT5M

19. Final freezing

    Place the complete assembly in the freezer for at least 4 hours (ideally overnight).

    Time: PT4H

20. Unmoulding and thawing

    Unmould the entremet and let it thaw in the refrigerator for about 7 hours before serving.

    Time: PT7H

21. Decoration

    Scatter the top with shelled and chopped pistachios.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g