Pistachio Mousse Cake

Pistachio mousse

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

raspberry puree into small hemispherical silicone moulds [approx. 2 cm in diameter] with a spoon

Step 2

Prepare the pistachio joconde:

Step 3

For the cake base: *30cm X 22cm Pan *Bake at 375F for 8 minutes (Baking time can be different depends on your oven or the thickness of the sponge cake)

Step 4

Whip together 2 eggs, 100g powdered sugar, 50g almond powder, and 50g pistachio paste until pale.

Step 5

Separately, whip 3 egg whites with a pinch of salt and slowly add 30g sugar while whipping.

Step 6

Fold the whipped egg whites into the pistachio mixture.

Step 7

Add 38g all-purpose flour and gently mix to avoid deflating the batter.

Step 8

Bake in a 30cm x 22cm pan at 190°C (375°F) for about 8 minutes.

Step 9

Make the pistachio mousse:

Step 10

Soak 3 gelatin sheets (6g) in cold water.

Step 11

Heat 1 egg yolk (20g) and 65g milk in a double boiler to 74°C, stirring continuously.

Step 12

Add the soaked gelatin and melt it. Remove from heat.

Step 13

Stir in 130g white chocolate and 35g pistachio paste until smooth.

Step 14

Whip 250g heavy cream (35%) and fold it into the mixture in two additions.

Step 15

Assemble the mousse cake:

Step 16

Use Silikomart molds (diameter 7cm). Pipe the mousse into the molds, filling them about 80%. Place the cake layer on top.

Step 17

remove the frozen raspberry domes from the molds and place one in each large half-dome

Step 18

Freeze until solid.

Step 19

Prepare the glaze:

Step 20

Soak 6 gelatin sheets (12g) in cold water.

Step 21

Boil 150g sugar, 50g water, 150g glucose syrup, and 100g heavy cream. Add the soaked gelatin and melt it.

Step 22

Stir in 150g white chocolate until melted. Add coloring if desired.

Step 23

Ensure the glaze temperature is around 34°C for a transparent finish.

Step 24

Glaze the mousse cakes:

Step 25

Take the frozen mousse cakes out of the molds. Place on a cake board.

Step 26

Pour the glaze over the cakes. Reuse leftover glaze for smaller cakes.

Step 27

Make chocolate decorations:

Step 28

Use tempered white chocolate and transfer sheets to create shapes. Chill if needed.

Step 29

remove the frozen raspberry half-domes from the molds and place

Step 30

one in each large half-dome_ close

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