Strawberry Pistachio Entremet – Bruno Albouze

By Bruno Albouze · 600 min

Ingredients

Instructions

1. Trim the pistachio biscuit's edges to match the diameter of the crunch and insert, scrape the top flat, and split it in half horizontally with a serrated knife.
2. For the mirror glaze, soak the gelatin in plenty of cold water for 5-10 minutes, then drain. Bring the water, sugar and cream to a boil in a saucepan and remove from heat. Gently warm the neutral glaze without boiling. Microwave the gelatin in 3-second bursts until liquid, then whisk it into the glaze. Stir in the pistachio paste, then gradually whisk in the hot cream and sugar mixture. Sieve, tap
3. For the pistachio crunch, make sure the puffed rice, corn flakes and wafers are dry; if not, dry them at 160°C (330°F) for 15-20 minutes after switching off the oven, and check they are crisp. Melt the white chocolate over a bain-marie, remove from heat, stir in the pistachio paste, then fold in the dry ingredients. Spread into two thick disks inside tart rings and freeze at least 1 hour until set
4. For the strawberry insert, put two baking trays in the freezer. Wrap the outside of the tart ring tightly and securely with cling film. Soak the gelatin in cold water, then drain. Whisk the sugar and pectin together and mix into the warm strawberry purée. Add the lime zest, lemon juice and liquor. Bring to a boil over medium heat, stirring constantly, and boil for 2 minutes. Add the diced strawber
5. For the pistachio mousse, sprinkle the gelatin over cold water for about 5 minutes, then drain. Bring the cream and one-third of the sugar to a simmer. Whisk the egg yolks with the remaining sugar, slowly pour in about half the hot cream while whisking, then return everything to the pan. Cook on low, stirring constantly, until it reaches 85°C (185°F). Off the heat, add the gelatin and blend with a
6. To assemble, make sure the crunch, insert and biscuit are the same diameter. Place the cake ring on a lined tray and put in the frozen crunch base. Pipe a rope of mousse around the inner edge of the ring and a few dots on the crunch. Set the biscuit on top, spread mousse over it, and place the frozen strawberry disk on top. Fill the ring with the remaining mousse and smooth the top level with the
7. To unmould, warm the ring's sides with a hair dryer or blowtorch for a few seconds until it loosens, keeping the cake frozen until glazing.
8. Keep the cake in its ring and wrap it in cling film or vacuum seal it. It keeps frozen for up to 4 months; once glazed, eat within 2 weeks.

Summarized from Bruno Albouze's video. Watch it for the details.

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