Ingredients
For the pistachio cake
For the strawberry jelly
For the pistachio cream
For the Professional Quescrem Mousse
Preparation
For the pistachio cake
Whisk together 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 292 g of egg white and 108 g of sugar. Pour 700g on siliconized paper per 60 x 40cm sheet.
3. Bake at 230 ºC.
For the strawberry jelly
Soak the gelatin sheets in cold water for 8 minutes.
2. Heat 200 g of strawberry puree with the sugar and lemon juice.
3. Drain the gelatine sheets 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.
For the pistachio cream
Mix all the ingredients except the gelatin sheets in a bowl.
2. Heat this mixture to 85 ºC.
3. Then add the previously hydrated gelatine leaves.
4. Pass through the blender.
5. Cool in an inverted bain-marie. Keep in the refrigerator.
For the Professional Quescrem Mousse
Heat the milk. Add the previously hydrated gelatin.
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.
Mounting
Prepare the inside with a disk of 10 cm in diameter and 2 cm wide forming a ring.
Place the pistachio cake on the base.
Next, pour the strawberry jelly up to 1 cm in height. Allow to gel in the freezer and place another disc of pistachio sponge cake on top of the gelatin.
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.
Once 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.
