A Pistachio and passion fruit entremets, beautiful in colors, very good in flavors.
An entremets where you can find all the elements of a modern dessert: crispy, soft and creamy, sweet and acidic.
To prepare this pistachio and passion fruit entremets , it involves some preparations that will take some time but will give great satisfaction as a final result….especially if you use “Universo” mould by Silikomart.

Pistachio and passion fruit entremets

Pistachio and passion fruit entremets

Porzioni 6
Chef Aria

Ingredienti

Pistachio Joconde biscuit

  • 1/2 cup (50 g) almond powder
  • 1/3 cup + 1 tbs (50 g) icing sugar
  • 1 tbs + 1 tsp (15 g) pastry flour
  • 1 large whole egg (2.5 oz-65 g)
  • 1 tbsp (15 g) pure Bronte pistachio paste
  • a scant tbs (10 g) unsalted butter
  • ¼ cup (50 g) egg whites, room temperature
  • 2 tsp (10 g) superfine granulated sugar
  • a pinch of salt

White chocolate croustillant

  • 2.8 oz (80 g) white chocolate
  • 1.5 (40 g) Gavottes® or corn flakes, shredded

White chocolate panna cotta

  • ¾ cup + 3 tbsp (220 g) heavy cream
  • 1 + 1/3 oz (35 g) white chocolate
  • 3 g gelatin sheets (1.2%)

Passion fruit curd

  • ¼ cup less 1 tsp (53 g) passion fruit purée
  • 2 tbsp + 1 tsp (35 g) whole fat milk
  • 2.5 oz (71 g) whole eggs
  • ¼ cup + 1 tsp (53 g) superfine granulated sugar
  • 2.5 tbsp (35 g) soft unsalted butter, diced
  • 1.2 g gelatin sheets (0.5%)

Pistachio bavarois

  • 1 ¼ cups (287.5 g) whole fat milk
  • ¼ cup + 2 tbsp + 1 tsp (86 g) superfine granulated sugar
  • 5 medium egg yolks (scant 3.5 oz - 92 g
  • 8.6 g gelatin sheets (1.07%)
  • 2 oz (58 g) pure Bronte pistachio paste
  • 1 ¼ cups (287.5 g) heavy cream

Pistachio glaze

  • 1 cup (200 g) superfine granulated sugar
  • 7 oz (200 g) glucose syrup
  • 4.7 oz (134 g) sweetened condensed milk
  • 16.75 g gelatin sheets (2%)
  • 3.5 oz (100 g) white chocolate, finely chopped
  • 3.5 oz (100 g) pure Bronte pistachio paste

Istruzioni

Pistachio Joconde biscuit

  1. Heat oven to 350 F-180°C (I used fan oven 325F-170°C) and line a baking tray

    (9x12 in- 30x22 cm.) with baking paper.

    Melt butter and set aside.

    In a bowl, sift together almond powder, icing sugar, flour and mix to combine.

    Add egg, pistachio paste and mix until you get a smooth mixture.

    Add melted butter and stir to combine.

    Whip egg whites with granulated sugar and salt until you get a smooth and glossy meringue.

    Spoon a small amount of the meringue in the pistachio mixture and stir to loosen.

    Add the remaining meringue in 2 batches, mixing gently with a rubber spatula.

    Use an offset spatula and gently spread the batter in the center of the tray.

    Bake for 12 minutes (I did 14-15 minutes).

    Let cool and with a round pastry ring 6.5 inches-16 cm, cut a disc from the biscuit.

    Wrap in cling film and set aside (or freeze).

    See notes.

White chocolate croustillant

  1. Crumble the Gavottes®.

    In the micro wave, melt chocolate, add shredded Gavottes® and mix with a spatula.

    Spoon a thin layer over the Joconde biscuit, let the chocolate set, then freeze.

White chocolate panna cotta

  1. Line a 6 inches (16 cm) pastry ring with cling film and acetate strips and set aside.

    Soak gelatin sheets in cold water.

    In the micro wave, melt chocolate.

    Pour the heavy cream and bring to 180F (80°C).

    Out of the heat, add wringed gelatin sheets and stir to melt.

    Pour the hot heavy cream, in 3 batches, over the melted chocolate and mix until well combined (blend if necessary).

    Pour the mixture, 1 cm thick, into the prepared pastry ring, let cool, then freeze (you will have about 60 g leftovers).

Passion fruit curd

  1. Soak gelatin sheets in cold water.

    In a small bowl, combine eggs with sugar.

    In a saucepan, heat passion fruit purée with milk.

    Pour over eggs/sugar mixture and cook over a low heat until 180F (82°C), stirring constantly.

    Out of the heat, add wringed gelatin sheets, and let quickly cool until 110F (40°C).

    Add butter and blend until creamy and smooth.

    Pour the curd over the frozen panna cotta and freeze.

Pistachio bavarois

  1. Soak gelatin sheets in cold water.

    Bring the milk to a boiling point.

    In a small saucepan, mix egg yolks with sugar until combined.

    Pour the hot milk over yolks/sugar mixture, pass through a strainer, then cook over a low heat until 180F (82°C), stirring constantly.

    Out of the heat, add wringed gelatin sheets and stir to melt.

    Add pistachio paste and blend with a hand blender until smooth.

    When the mixture reaches 80F (25°C), add whipped cream, in 2 or 3 batches.

Pistachio glaze

  1. Soak gelatin sheets in cold water.

    In a high jar, place pistachio paste and finely chopped chocolate and set aside.

    Pour water, sugar and glucose syrup in a saucepan, and bring to 219F (103°C).

    Out of the heat, add wringed gelatin sheets, sweetened condensed milk and stir to melt.

    Pour over the mixture pistachio/chocolate and blend with a hand blender for about 2 minutes, then pass the mixture through a strainer.

    Refrigerate for about 12 hours.

To assemble

  1. Place the mould “Universo” by Silikomart (or a 7 inches - 18 cm pastry ring) on a plate.

    Pour a layer of bavarois and freeze to set a little.

    Lay in the center, the frozen disc (passion curd downward) and press a little.

    Pour other pistachio bavarois until ½ cm from the edge of the mould, place the biscuit (croustillant downward), press a little and freeze.

To serve

  1. Heat the glaze until 90-100F (30/35°C) (see notes).

    Unmold the dessert, place it on a rack and glaze the cake.

    Refrigerate for at least 8 hours before serving.

Note

Pistachio Joconde biscuit: the recipe calls for only almond powder.
I decided to use 50% almond powder and 50% pistachio powder.
White chocolate panna cotta: you will have 60 g leftovers.
Croustillant: a bit generous.
Pistachio bavarois: you will have some leftovers.
Pistachio glaze: the temperature of the glaze is a suggestion.
Try with the back of a spoon: if the glaze covers it well, the temperature is right, otherwise let cool if too runny, or heat a few seconds if too thick.

Pistachio and passion fruit entremets

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