Ingredients
For the pistachio cake
Pistachio paste 137 g
Sugar 109 g
Egg yolk 141 g
Egg white 82 g
Pastry flour 130 g
Egg white 292 g
Sugar 109 g
For the strawberry jelly
Strawberry puree 408 g
Sugar 61 g
Gelatin leaves 10 g
Lemon juice 21 g
For the pistachio cream
Cream 35% mg 610 g
Pistachio paste 182 g
Egg yolk 70 g
Sugar 100 g
Gelatin(200 Blom) 6 g
Water 30 g
Salt 2 g
For the Professional Quescrem Mousse
Quescrem Professional 358 g
Whipping cream 35% G.M. 375 g
Milk 30 g
Sugar 100 g
Egg white 120 g
Gelatin leaves 12 g
Water for gelatin 60 g
Preparation
1
For the pistachio cake
Beat the pistachio paste, 109g of sugar, the egg yolk and 82g of egg white.
2. Add the flour and mix with the meringue made with 292g of egg white and 108g of sugar. Pour 700g on siliconized paper per 60 x 40cm sheet.
3. Bake at 230 ºC.
2
For the strawberry jelly
Soak the gelatine leaves in cold water for 8 minutes.
2. Heat 200 g of strawberry puree with the sugar and lemon juice.
3. Drain the gelatine leaves and dissolve them in the heated puree.
4. Then pour over the remaining puree and mix. Fill 18 cm silicone molds with 220 g.
5. Refrigerate until it gels and then freeze.
3
For the pistachio cream
1. Mix all the ingredients except the gelatine leaves in a bowl.
2. Heat this mixture to 85 ºC.
3. Then add the previously hydrated gelatine leaves.
4. Pass through the mixer.
5. Cool in an inverted bain-marie. Keep in the refrigerator.
4
For the Professional Quescrem Mousse
1. Heat the milk. Add the previously hydrated gelatine.
2. Add Quescrem Professional.
3. Make a meringue with the egg whites and sugar. Add the meringue to the previous mixture.
4. Finally, add the lightly whipped cream. Mix until a homogeneous mixture is obtained. Use immediately.
5
Mounting
Prepare the interior with a disk of 10 cm in diameter and 2 cm wide forming a ring.
Place the pistachio sponge cake on the base.
Then pour the strawberry jelly up to 1 cm in height. Leave to gel in the freezer and place another disc of pistachio sponge cake on top of the jelly.
Once the inside is frozen, make the mousse and fill only half of the silicone mold, spreading and fixing the mousse all over the walls of the mold.
Place the inside and in the center of the mold fill the remaining part with the rest of the mousse.
When frozen, glaze with neutral glaze (Absolut Cristal).
Place on a shortcrust pastry base and decorate with a few fresh strawberry and pistachio segments on top of the chocolate decoration.
