Name: Pistachio Raspberry Entremet Recipe
Prep time: 1 h
Cook time: 30 min
Total time: 8 h
Cuisine: French
Ingredients: 38 g unsalted butter, room temp; 38 g dark brown sugar; ¼ tsp salt; 1 egg yolk; 50 g flour; 50 g finely ground pistachio; 30 g coarsely chopped pistachio; 4 g baking powder; 75 g dark chocolate, chopped; 12 g unsalted butter; 6 g honey; 1 tsp alcohol-free vanilla flavor; 72 g heavy cream; 150 g fresh or frozen raspberries; 50 g water; 15 g lemon juice; 4 g agar-agar dissolved in 20 g cold water; 10 fresh raspberries, halved; 293 ml milk; 2 tsp vanilla paste or alcohol-free vanilla flavor; 150 g pistachio paste; 6 egg yolks; 85 g sugar; 7.5 g agar-agar dissolved in 13 ml cold water; 490 ml heavy cream; 400 g raspberry pulp, fresh or thawed frozen; 60 g glucose syrup; 360 g sugar; 200 g heavy cream (min. 30% fat); 20 g agar-agar dissolved in 50 g lemon juice

Description

A refined French pistachio raspberry entremet recipe with layers of sable breton, chocolate ganache, raspberry gel, pistachio mousse, and a glossy raspberry glaze.

Ingredients

For the Hazelnut Pistachio Sable:

38 g unsalted butter, room temp

38 g dark brown sugar

¼ tsp salt

1 egg yolk

50 g flour

50 g finely ground pistachio

30 g coarsely chopped pistachio

4 g baking powder

For the Chocolate Ganache:

75 g dark chocolate, chopped

12 g unsalted butter

6 g honey

1 tsp alcohol-free vanilla flavor

72 g heavy cream

For the Raspberry Gel:

150 g fresh or frozen raspberries

50 g water

15 g lemon juice

4 g agar-agar dissolved in 20 g cold water

10 fresh raspberries, halved

For the Pistachio Mousse:

293 ml milk

2 tsp vanilla paste or alcohol-free vanilla flavor

150 g pistachio paste

6 egg yolks

85 g sugar

7.5 g agar-agar dissolved in 13 ml cold water

490 ml heavy cream

For the Raspberry Glaze:

400 g raspberry pulp, fresh or thawed frozen

60 g glucose syrup

360 g sugar

200 g heavy cream (min. 30% fat)

20 g agar-agar dissolved in 50 g lemon juice

Instructions

1. Preheat oven to 170°C (340°F). Prepare a baking ring with parchment paper. Cream butter, sugar, and salt. Add yolk, flour, pistachios, and baking powder. Bake 10–15 minutes, cool, and slice into two discs.

2. Warm cream and pour over chocolate. Stir until smooth. Mix in melted honey and butter, then vanilla. Cool, pipe onto sable discs, and chill.

3. Simmer raspberries with water and lemon juice. Puree, strain, and stir in agar-agar. Pour into mold with halved raspberries around the edge. Chill until set.

4. Heat milk, vanilla, and pistachio paste. Whisk yolks with sugar. Temper, return to pan, and cook until thickened. Stir in melted agar-agar. Cool, then fold in whipped cream. Layer sable, ganache, mousse, and raspberry gel in mold. Freeze 6–7 hours.

5. Heat raspberry puree with glucose, sugar, and cream. Stir in agar-agar with lemon juice. Cool slightly, then glaze frozen entremet. Chill overnight before serving.

Notes

Use alcohol-free vanilla flavor for a clean taste. Agar-agar provides structure without altering flavor. Chill the entremet overnight for the best results.

Prep Time: 1 hour
Cook Time: 30 minutes
Category: Dessert
Method: Layered, Baking, Chilling
Cuisine: French