Pistachio | Raspberry | Tarragon

Pistachio | Raspberry | Tarragon recipe

18 Oct 2019

Belcolade
Recipe

Composition (recipe for 3 cakes)

  1. Pistachio Dacquoise
  2. Pistachio Cream
  3. Raspberry Tarragon Mousse
  4. White Glaze

1. Pistachio Dacquoise

Working method

  1. Sieve the flour and icing sugar with the almond and pistachio powder.
  2. Whip the egg whites together with the sugar.
  3. Mix gently with a spatula the whipped egg whites and the sieved ingredients together.
  4. Pipe circles on a tray of 16cm diameter.
  5. Sieve some icing sugar on top and bake at 200°C for 10 min.

2. Pistachio Cream

Working method

  1. Boil the water and sugar till 121°C and put on whipped egg yolks.
  2. When this composition is aerated and cooled down till 32°C you can add gently the add room temperature butter.
  3. Mix to obtain a homogeneous cream and add the melted white chocolate.
  4. Pipe this pistachio butter cream on a pistachio sponge and decorate with fresh raspberry.
  5. Put a second pistachio sponge on top and freeze.

3. Raspberry Tarragon Mousse

Working method

  1. Semi whip the 500g cream and put aside.
  2. Put the gelatine in the 48g cold water.
  3. Boil the fresh cream, Raspberry Puree and the Tarragon, pour on the chocolate and cocoa butter.
  4. Add the soaked gelatine.
  5. When the Ganache reaches 35 °C incorporate the Whipped Cream.
  6. Put the chocolate raspberry mousse in a silicone mould and put the pistachio cream and sponge in the middle.
  7. Freeze the cake.

TIP: For more fresh flavour put 4g of lemon zeste in the 200g warm cream and continue the recipe and method.

4. White glaze

Working method

  1. Mixed cold water and gelatine.
  2. Boil the milk with the glucose and pour on to the chocolate.
  3. Add the pre-soaked gelatine and mix in the Miroir Neutral.
  4. Homogenise with a hand blender and remove air bubbles.
  5. Leave to crystalize overnight.
  6. Apply the glaze at 38°C on a frozen mousse cake.
  7. Decorate the cake with Pistachio sponge and a ribbon of red coloured Belcolade Blanc Intense Chocolate.

5. Chocolate Glaze

Working method

  1. Heat the milk, cocoa powder and glucose.
  2. Pour on the chocolate.
  3. Add the pre-soaked gelatine and mix in the Miroir Neutral.
  4. Homogenise with a hand blender and remove air bubbles.
  5. Leave to crystalize overnight.
  6. Apply the glaze at 38°C on a frozen mousse cake.
  7. Decorate the cake.