2020-08-13 / test@t

Raspberry-pistachio bush

A very successful recipe: the dessert turns out to be bright, tasty and beautiful in the context, raspberries perfectly set off the taste of the most delicate pistachio mousse. The recipe is taken from Ekaterina Zimina's blog with my slight changes.

Ingredients

for pistachio biscuit: chicken eggs 1 pc.
sugar 30 g
vanilla sugar 7 g
pistachio paste 2 tbsp
flour 35 g
baking powder 1 tsp
almond flour 15 g
salt 1 pinch (s)
dye green 1 g
for raspberry cream: raspberry puree 40 g
cream 33% 35 ml
sugar 40 g
egg yolks 1 pc.
gelatin 4 g
for a raspberry heart: raspberry puree 85 g
water 65 g
sugar 25 g
gelatin 5 g
for pistachio mousse: milk 300 ml
pistachio paste 30 g
egg yolks 65 g
sugar 65 g
gelatin 10 g
cream 33% 300 g
for mirror glaze: cream 33% 200 g
water 45 g
sugar 180 g
milk 45 g
glucose syrup 60 g
gelatin 6 g
food coloring 1 g

STEP-BY-STEP COOKING RECIPE

Step 1

Cooking pistachio biscuit. Sift flour, salt and baking powder into a bowl. Add sugar, vanilla sugar, almond flour, then an egg, pistachio paste and mix thoroughly with a whisk until smooth. I added 1 drop of green dye additionally.

Step 2

Spread the resulting dough in a thin even layer on a baking sheet, I just poured the dough into a muffin pan. Place in the oven and bake for about 6 - 8 minutes at 180 ° C. Cool the finished biscuit, then cut out a rectangle slightly smaller than the main shape you have chosen for assembling the cake.

Step 3

Cooking raspberry cream. Soak gelatin in cold water. Mix the yolk with sugar and stir in a thin stream into the raspberry puree brought to a boil with cream. With constant stirring, boil this mixture until slightly thickened (85 ° C). Remove from heat and add soaked and squeezed gelatin. Stir until it is completely dissolved. Cool the resulting mass a little at room temperature and put in a rectangular silicone mold, slightly smaller than the main mold for assembling the cake. To freeze.

Step 4

Making raspberry hearts. Soak gelatin in cold water. In a saucepan, combine raspberry puree, water and sugar. Put on fire and bring to a boil with occasional stirring. As soon as it boils, immediately remove from heat, cool slightly, stirring, and add soaked and squeezed gelatin, mix.

Step 5

Pour the resulting liquid into small silicone molds-hearts. Allow to cool at room temperature, then freeze. If there are no molds, you can make a jelly sheet and cut out the hearts with a cookie cutter.

Step 6

Making pistachio mousse. Soak gelatin in cold water. Beat the yolks with sugar and pistachio paste. Bring the milk to a boil, remove from heat and pour in a thin stream into the yolk-pistachio mixture. Pour everything back into the pan, where the milk was warmed up and, with constant stirring, bring the mass to a slight thickening (85 ° C). Remove from stove and, if necessary, strain through a sieve. Add soaked and squeezed gelatin. Cool and add whipped cream.

Step 7

We collect our dessert. Put a layer of pistachio mousse on the bottom of the silicone mold (I have for cupcakes). On top, as tightly as possible, with backs to each other, lay out the frozen hearts (tip up), slightly pressing them into the mousse.

Step 8

Then again a layer of mousse. Top with a layer of frozen raspberry cream and the remaining mousse. Finish the assembly with a pistachio biscuit, pressing it lightly. Cover the dish with cling film and put in the freezer until completely frozen.

Step 9

Cooking mirror glaze with cream. Soak the gelatin. In one saucepan, mix cream and milk, bring to a boil, remove from heat. In another, we heat sugar, water and dye to 110 ° C and add to the milk mixture, mix. Add glucose and return the saucepan to low heat, stir until smooth. Remove from heat and add gelatin. Cool to 30 ° C.

Step 10

Cover the frozen cake with glaze, drain off the rest, then transfer to a serving dish. Decorate as desired. I have chocolate loops, chocolate flowers and hearts and tea rose buds.

Step 11