Strawberry raspberry pistachio and coconut squares

Ingredients

• 150 g Whole almonds (unroasted)
• 100 g Shelled pistachios (unsalted)
• 100 g Granola (pion type) (preferably without added sugar)
• 50 g Shredded coconut (unsweetened)
• 2 g Salt (a pinch)
• 60 ml Maple syrup (pure)
• 80 g Butter (melted then cooled)
• 300 g Fresh strawberries (cut into pieces)
• 200 g Fresh raspberries (whole)
• 80 g Sugar (white or cane)
• 30 ml Lemon juice (fresh)
• 1 Bourbon vanilla bean (Madagascar) (seeds scraped, split pod added)
• 8 Gelatin sheets (4 for the confit, 4 for the mousse, hydrated 10 min)
• 200 g Strawberries (for mousse) (cut into pieces)
• 150 g Raspberries (for mousse) (whole)
• 70 g Sugar (for mousse)
• 15 ml Lemon juice (for mousse) (fresh)
• 200 ml Coconut cream (at room temperature)
• 30 g Crushed pistachios (for garnish) (for sprinkling)
• 20 g Diced strawberries (for garnish)
• 20 g Whole raspberries (for garnish)

Instructions

1. Prepare the base

   In the blender bowl, place the almonds, pistachios and granola. Blend for a few seconds to coarsely crush.

   Time: PT5M

2. Add the wet ingredients for the base

   Transfer the mixture to a bowl, add the shredded coconut, salt and maple syrup. Mix, then fold in the cooled melted butter using a spatula until the nuts are coated.

   Time: PT7M

3. Form the base in the pan

   Line a 20 cm tart pan with parchment paper, pour the mixture, spread evenly and press firmly with a spatula.

   Time: PT5M

4. Cool the base

   Place the pan in the refrigerator for 30 minutes to set the base.

   Time: PT30M

5. Hydrate the gelatin (confit)

   Soak 4 gelatin sheets in a large bowl of cold water for 10 minutes.

   Time: PT10M

6. Cook the strawberry‑raspberry confit

   In a saucepan, combine the cut strawberries, raspberries, sugar and lemon juice. Heat over medium heat, stirring until the fruit releases its juice.

   Time: PT15M

7. Flavor the confit

   Split the vanilla bean, scrape the seeds and add them to the compote, then return the split pod to the saucepan.

   Time: PT5M

8. Thicken the confit

   Continue cooking for another 10 minutes, gently pressing with a potato masher to achieve a slightly smoother texture while still retaining pieces.

   Time: PT10M

9. Incorporate the gelatin into the confit

   Remove the saucepan from heat, squeeze the gelatin and add it to the hot confit. Stir until fully dissolved.

   Time: PT2M

10. Pour the confit over the base

    Pour the confit over the cooled base, spreading evenly with a spatula.

    Time: PT5M

11. Cool the confit

    Place the pan in the refrigerator for at least 2 hours to set the confit.

    Time: PT2H

12. Hydrate the gelatin (mousse)

    Soak the remaining 4 gelatin sheets in a bowl of cold water for 10 minutes.

    Time: PT10M

13. Cook the compote for the mousse

    In a saucepan, combine the strawberries, raspberries, sugar and lemon juice. Cook over medium‑low heat, stirring regularly until the mixture releases a lot of juice, then reduce for 15‑20 minutes until reaching a translucent jam‑like consistency.

    Time: PT20M

14. Add the gelatin to the mousse

    Remove from heat, squeeze the gelatin and incorporate it into the hot compote. Stir until fully dissolved.

    Time: PT2M

15. Cool the compote

    Allow the preparation to cool to room temperature (about 30 minutes).

    Time: PT30M

16. Incorporate the coconut cream

    In a bowl, gradually add the room‑temperature coconut cream to the cooled compote, mixing between each addition until a homogeneous texture is achieved.

    Time: PT5M

17. Blend the mousse

    Use an immersion blender to blend the mixture for 30 seconds to obtain a smooth, lightly aerated mousse.

    Time: PT3M

18. Pour the mousse over the confit

    Pour the mousse over the set confit, spreading evenly with a spatula.

    Time: PT5M

19. Cool the mousse

    Return the pan to the refrigerator for at least 4 hours to fully set the mousse.

    Time: PT4H

20. Unmold and cut

    Run a sharp knife along the edge, gently remove the square, then cut into 25 small squares (or desired size).

    Time: PT10M

21. Decorate

    Sprinkle the squares with crushed pistachios and place a few small strawberries and raspberries on each square.

    Time: PT5M

Nutrition Facts

Calories

180

Protein

3 g

Carbohydrates

20 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole almonds: Walnuts, Hazelnuts
• Instead of Shelled pistachios: Almonds, Cashews
• Instead of Granola (pion type): Oat flakes, Muesli
• Instead of Shredded coconut: Coconut flakes, Shredded almonds
• Instead of Salt: Sea salt
• Instead of Maple syrup: Honey, Agave syrup
• Instead of Butter: Coconut oil, Margarine
• Instead of Fresh strawberries: Blueberries, Cherries
• Instead of Fresh raspberries: Blackberries, Redcurrants
• Instead of Sugar: Coconut sugar, Honey
• Instead of Lemon juice: Apple cider vinegar
• Instead of Bourbon vanilla bean (Madagascar): Vanilla extract
• Instead of Gelatin sheets: Agar‑agar (adjusted amount)
• Instead of Strawberries (for mousse): Blueberries
• Instead of Raspberries (for mousse): Blackberries
• Instead of Sugar (for mousse): Coconut sugar, Honey
• Instead of Lemon juice (for mousse): Apple cider vinegar
• Instead of Coconut cream: Whipped cream, Thick coconut milk
• Instead of Crushed pistachios (for garnish): Sliced almonds
• Instead of Diced strawberries (for garnish): Blueberries
• Instead of Whole raspberries (for garnish): Blackberries

Equipment Needed

• Blender
• Blender bowl
• Silicone spatula (rubber spatula)
• Baking sheet
• Parchment paper
• 20 cm tart pan
• Saucepan (for compote)
• Potato masher
• Whisk (optional)
• Immersion blender
• Sharp knife
• Cutting board

Critical Steps — Do Not Skip

• Properly hydrate the gelatin before adding to hot preparations.
• Melt the butter without overheating before incorporating into the base.
• Allow the confit and mousse to cool to room temperature before adding gelatin.
• Refrigerate each layer for the indicated time to set completely.
• Unmold gently to avoid breaking the squares.

Chef Tips from the Video

• Use fully ripe fruit for natural sweetness.
• Blend the mousse with an immersion blender to incorporate air and achieve an airy texture.
• Lightly dust with powdered sugar before serving for an elegant finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container, up to 3 days.

Freezer: Not recommended; the mousse texture deteriorates.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the base the day before and keep it refrigerated.
• Make the confit ahead, cover and refrigerate until assembly.
• The mousse can be prepared 4 hours before service and kept chilled.