Pistachio & Meyer Lemon Mousse Cakes with Mirror Glaze

Name: Pistachio & Meyer Lemon Mousse Cakes with Mirror Glaze
Prep time: 3 h
Total time: 3 h
Cuisine: French
Ingredients: 1 teaspoon Meyer lemon zest (from 1 lemon (save the rest of the zest for the mousse layer later)); 1/3 cup Meyer lemon juice (from about 3 lemons); 1/4 cup granulated sugar; 1 1/2 teaspoons cornstarch; 1 tablespoon water; 3/4 sheet leaf gelatin*; 2 tablespoons salted butter (cut into small cubes); yellow food coloring (optional); 1 3/4 oz raw shelled pistachios; 1 3/4 oz pistachio flour or almond flour; 1/2 cup powdered sugar (plus more for dusting); pinch salt; 2 large egg whites; 1/4 teaspoon pistachio extract (optional); 1 tablespoon chopped pistachios (for sprinkling); 2 sheets leaf gelatin; 4 large egg yolks (at room temperature); 6 tablespoons heavy cream; 6 tablespoons whole milk; 1 tablespoon Meyer lemon zest (from 2 large lemons); 1/2 teaspoon vanilla paste or extract; 1 cup heavy cream; 6 sheets leaf gelatin; 1 cup granulated sugar; 2/3 cup corn syrup or glucose syrup; 1/2 cup water; 1/2 cup sweetened condensed milk; 7 ounces good quality white chocolate (finely chopped); food coloring (as desired); chopped pistachios (for garnish)

Instructions

Prep:3h

These bright and sunny entrement cakes feature a core of Meyer lemon curd nestled inside a fluffy lemon and vanilla mousse, with a base of crisp and nutty pistachio dacquoise, all enrobed in a beautifully shiny yellow mirror glaze.

Updated at: Fri, 22 Nov 2024 10:15:33 GMT