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
Printable version with shopping checklist
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
You Might Also Like
Similar recipes converted from YouTube cooking videos
Ultimate Level 10 Chocolate Chip Cookies
DessertAmericanHard
Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish
Main CourseFrenchMedium
Whipped Crumb Pumpkin Pudding
DessertAmericanMedium
Meatball Smash Burger (Meatball Sub in Burger Form)
Main CourseItalian‑AmericanMedium
Copycat Italian Herb and Cheese Sub Buns
BreadItalianMedium
Classic Italian Lasagna
Main CourseItalianMedium