Pistachio, raspberry and lemon dessert

Raspberries are a fruit I adore and love to use in pastry making. They pair beautifully with almost any flavor and are a crowd-pleaser!

The dessert I'm presenting to you today is incomparably light, bursting with freshness, perfectly tangy, and utterly delicious. It's composed of a soft pistachio sponge cake, a raspberry mousse, and a lemon mousse. These mousses are made with Italian meringue, which gives them their light texture.

To finish this dessert, I made a mirror glaze using white chocolate.

If the recipe seems long, the steps are easy to follow, you just need to be organized and of course take into consideration that the dessert must spend at least 6 hours in the freezer.

 I used a 20cm diameter pastry ring.

Well done!

Ingredients :

For the soft pistachio biscuit:

 – 4 egg whites

 – 4 egg yolks

 – 80g of granulated sugar

 – 100g of flour

 – 40 g of pistachio paste recipe here

For the Italian meringue:

 – 150g of egg whites

 – 210 g of granulated sugar

 – 90 g of water

For the raspberry mousse:

 – 150g of raspberry puree

 – A little lemon juice

 – 1.5 sheets of gelatin

 – 105g of Italian meringue

 –150g of whipped cream

For the lemon mousse:

 – 190g of lemon juice

 – 4.5 sheets of gelatin

 – 330g Italian meringue

 – 330g of whipped cream

For the white chocolate mirror glaze:

 – 100 g of water

 – 200 g of sugar

 – 100 g of liquid cream 30%

 – 150g of white chocolate

 – Dye of your choice, I used WILTON's Christmas Red

 – 5 sheets of gelatin

For the syrup:

– 30 g of sugar – 50 g of water

Boil for a few minutes then set aside.

Preparing the soft cake:

Preheat the oven to 180°

In a bowl, mix the egg yolks with the pistachio paste.

In a stand mixer fitted with a whisk attachment, beat the egg whites until very stiff peaks form, adding the sugar in three stages. (Add the first third of the sugar when the whites begin to foam.)

Using a spatula, incorporate the egg yolks mixed with the pistachio paste, then at the end add the sifted flour.

Pour onto a baking sheet lined with baking paper or a silicone baking mat and bake for 10 to 12 minutes.

Remove from the oven, then turn over and carefully unmold.

Making Italian merigue:

Place the egg whites in a food processor fitted with a whisk.

Put the water in a saucepan and pour the sugar over it, let it cook over medium heat

until it reaches 119°. If you have sugar stuck to the sides of the pan, brush it with a damp brush; this is important otherwise the sugar will burn.

When the syrup reaches 70°C, start beating the egg whites at medium speed.

Remove the syrup from the heat at 119°C and then pour it in a thin stream over the egg whites in the side of the mixer while continuing to whisk until the meringue has completely cooled. 

The meringue is firm and shiny.

This meringue is the base for our two raspberry and lemon mousses.

Preparing the raspberry mousse:

Place the gelatin sheets in a bowl of cold water for 10 minutes.

Puree the raspberries and strain to remove the seeds.

Heat and add the previously drained gelatin, mix with the raspberry coulis.

Incorporate the Italian meringue.

Then the whipped cream.

The assembly:

Cut the biscuit into two circles, 20 cm in diameter.

Line the pastry ring frame with acetate to facilitate unmolding and place the first circle of soft biscuit, soaked in syrup.

Pour the raspberry mousse over it, then place the second biscuit circle on top and soak it as well.

Place in the freezer while preparing the lemon mousse.

Preparing the lemon mousse:

Rehydrate the gelatin sheets in a bowl of cold water.

In a small saucepan, heat a little lemon juice, add the previously drained gelatin and stir, mix with the rest of the juice.

 Incorporate the Italian meringue and then the whipped cream using a spatula.

Continuing the editing process:

 Pour the lemon mousse into the ring on top of the sponge cake. Smooth it out well and then return it to the freezer for at least 6 hours.

Preparing the icing:

Soften the gelatin sheets in cold water for 10 minutes.

In a tall, narrow measuring cup, put the white chocolate and the coloring.

In a saucepan, combine the water and sugar and bring to a boil.

Remove from heat, add the cold cream, stir, then incorporate the gelatin. .

Pour over the chocolate and blend with an immersion blender. .

Pass through a sieve, then cover with cling film and refrigerate until the next day.

 – It's always best to prepare the glaze the day before and reheat it in a bain-marie. It should be used at 35°C on the frozen dessert.

Remove the dessert from the freezer, unmold it and then place it on a wire rack on a tray to catch any excess glaze.

Pour the glaze at 35°C over the entremet, let it set for a few minutes, then transfer it to the serving dish. Decorate as desired.

Allow the dessert to defrost in the refrigerator for at least 2 hours and remove it from the refrigerator 30 minutes before serving.

It's always a pleasure to publish a new recipe and to have you join me in my kitchen.

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 Have a good day everyone.