(16, 18, 20, 22 CM DIAMETER)
Assembly
ASSEMBLE upside down : lay the discs of 16, 18, 20 et 22 cm diameter and 4,5 cm high discs on a silicon sheet. POUR 2/3 of the fromage blanc mousse. INSERT the raspberry jelly discs (biscuit at the top) SCATTER the alcohol marinated raspberries and add the remaining fromage blanc mousse. FINISH with the remaining pistachio biscuit discs. FREEZE, ice and decorate.
Pistachio biscuit
- Pistachio paste 60 g
- Icing sugar 115 g
- Pistachio powder 115 g
- Egg yolks 55 g
- Whole eggs 100 g
- Egg whites 180 g
- Caster sugar 80 g
- Egg white powder 3,5 g
- Flour 100 g
WITH A BEATER, whisk the pistachio paste, the icing sugar, the Pistachio powder, the egg yolks and the whole eggs. WITH A BEATER, whisk the egg whites with the caster sugar. MIX the two mixtures together. GENTLY ADD the flour MAKE four discs of 14, 16, 18, 20 cm diameter. BAKE at 170°C/338°F for 12 minutes.
Raspberry jelly
- Gelatin powder 200 bloom 15 g
- Water 75 g
- Frozen raspberry puree Léonce Blanc 380 g
- IQF raspberry crumble Léonce Blanc 230 g
- Vanilla pod ½
SOAK the gelatin in cold water. IN A SAUCEPAN, boil the raspberry puree, the raspberry crumble and the scraped vanilla pod. ADD the softed gelatin and mix all together. POUR the raspberry jelly on a pistachio biscuit disc into entremet rings of 14, 16, 18, 20 cm diameter. FREEZE.
Raspberry marinated in alcohol
- IQF whole raspberries Léonce Blanc 300 g
- Caster sugar 100 g
- Kirsch 10 g
BLEND all the ingredients together and refrigerate.
Mascarpone mousse
(fromage blanc)
- Gelatin powder 200 bloom 13 g
- Water 65 g
- Fromage blanc 40% MG 750 g
- Caster sugar 200 g
- Liquid vanilla with seeds 20 g
- Liquid cream 800 g
SOAK the gelatin in cold water. IN A SAUCEPAN, heat 200g of fromage blanc at 60°C/140°F. ADD the sugar and the softened gelatin. GENTLY stir in the remaining fromage blanc. MIX delicately the whipped cream.
White icing
- Gelatin powder 200 bloom 14 g
- Water 70 g
- Milk 375 g
- Liquid cream 225 g
- Glucose 75 g
- White liposoluble colouring 8 g
- Ivory icing paste 450 g
- White chocolate 450 g
SOAK the gelatin in cold water. IN A SAUCEPAN, boil the milk, the liquid cream, the glucose and the white liposoluble colouring. ADD the softened gelatin. POUR over the icing paste and the white chocolate previously melted. MIX all together and keep aside.
Decor
- IQF decor raspberries Léonce Blanc 200 g
- Pistachio from Sicily 120 g
- Black couverture chocolate 400 g