Pistachio And Passion Fruit Entremets

Pistachio and passion fruit entremets with vibrant colors and delicious tastes. All the components of a contemporary dessert are present in this entremet: crunchy, soft and creamy, sweet and acidic.

Pistachio and passion fruit entremets

Ingredients

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
Pistachio and passion fruit entremets

Instruction

PISTACHIO JOCONDE BISCUIT

  1. Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius (fan oven 325 degrees Fahrenheit/170 degrees Celsius) and line a baking tray (9×12 inches/30×22 cm) with baking paper.
  2. Set aside melted butter.
  3. Sift together almond powder, icing sugar, and flour in a mixing dish and stir to blend.
  4. Mix in the egg and pistachio paste until the mixture is smooth.
  5. Stir in the melted butter until everything is well combined.
  6. Whip the egg whites with the granulated sugar and salt until they form a glossy, silky meringue.
  7. Stir a little quantity of meringue into the pistachio mixture to loosen it up.
  8. Using a rubber spatula, carefully fold in the remaining meringue in two batches.
  9. Spread the batter in the center of the tray using an offset spatula.
  10. Bake 12 minutes in the oven (I did 14-15 minutes).
  11. Allow it cool before cutting a disc from the biscuit with a 6.5 inch-16 cm circular pastry ring.
  12. Wrap in cling film and store in an airtight container (or freeze).
  13. See the notes for further information.

WHITE CHOCOLATE CROUSTILLANT

  1. Crumble the Gavottes®.
  2. Melt chocolate in the microwave, then stir in shredded Gavottes® with a spatula.
  3. Pour a thin coating of chocolate over the Joconde biscuit, leave it aside to harden, and then freeze it.

WHITE CHOCOLATE PANNA COTTA

  1. Set aside a 6 inch (16 cm) pastry ring lined with cling film and acetate strips.
  2. Soak gelatin sheets in cold water for a few minutes.
  3. Melt chocolate in the microwave.
  4. Pour in the heavy cream and heat to 180 degrees Fahrenheit (80 degrees Celsius).
  5. Remove from the heat and whisk in the wringed gelatin sheets to melt.
  6. In three batches, pour the boiling heavy cream over the melted chocolate and stir until completely blended (blend if necessary).
  7. Pour the mixture into the prepared pastry ring, 1 cm thick, let cool, then freeze (you will have about 60 g leftovers).

PASSION FRUIT CURD

  1. Soak gelatin sheets in cold water for a few minutes.
  2. Combine the eggs and sugar in a small bowl.
  3. Heat the passion fruit purée with the milk in a saucepan.
  4. Pour over the eggs/sugar mixture and simmer, stirring continually, until the temperature reaches 180°F (82°C).
  5. Remove from the fire, add the wringed gelatin sheets, and cool quickly until the temperature reaches 110°F (40°C).
  6. Blend in the butter until it is creamy and smooth.
  7. Freeze the curd on top of the frozen panna cotta.

PISTACHIO BAVAROIS

  1. Soak gelatin sheets in cold water for a few minutes.
  2. Bring the milk to a boil over high heat.
  3. In a small saucepan, whisk together the egg yolks and sugar until smooth.
  4. Pour the heated milk over the yolks/sugar mixture, sieve, and simmer over low heat, stirring frequently, until the temperature reaches 180°F (82°C).
  5. Remove from the heat and whisk in the wringed gelatin sheets to melt.
  6. Blend in the pistachio paste with a hand blender until smooth.
  7. When the mixture reaches 80 degrees Fahrenheit (25 degrees Celsius), add the whipped cream in two or three batches.

PISTACHIO GLAZE

  1. Soak gelatin sheets in cold water for a few minutes.
  2. Set aside pistachio paste and finely chopped chocolate in a tall container.
  3. In a saucepan, combine the water, sugar, and glucose syrup and heat to 219°F (103°C).
  4. Remove from the heat and mix in the wringed gelatin sheets and sweetened condensed milk to dissolve.
  5. Pour over the pistachio/chocolate mixture and blend for about 2 minutes with a hand mixer, then drain the mixture.
  6. Refrigerate for at least 12 hours before serving.

TO ASSEMBLE

  1. On a plate, place the Silikomart “Universo” form (or a 7 inch – 18 cm pastry ring).
  2. Pour a layer of bavarois over top and place in the freezer for a few minutes to solidify.
  3. Place the frozen disc in the center (passion curd down) and gently press.
  4. Pour the remaining pistachio bavarois until it reaches 12 cm from the mold’s edge, then place the biscuit (croustillant down), press lightly, and freeze.

TO SERVE

  1. Heat the glaze until it reaches 90-100 degrees Fahrenheit (30/35 degrees Celsius) (see notes).
  2. Remove the dessert from the mold, set it on a rack, and glaze it.
  3. Before serving, chill for at least 8 hours.

Notes:

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

Source: Cooking me softly

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