Pistachio & Raspberry Entremet

There’s something so magical about a beautifully layered dessert that looks as delightful as it tastes. Remember those special occasions where your favorite dessert brought everyone together? This Pistachio & Raspberry Entremet is just that kind of treat. With its vibrant colors and rich flavors, it's an unforgettable centerpiece that’s surprisingly easy to whip up!

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Prep Time 20

Course: Dessert

Cuisine: French

Ingredients Method Notes

Ingredients

For the Pistachio Sponge

150 g pistachio paste Adds a rich, nutty flavor.
100 g sugar Sweetness to balance the nuttiness.
3 large eggs For fluffiness and structure.
50 g all-purpose flour To create a tender sponge.
30 g unsalted butter melted for moisture and richness.

For the Raspberry Mousse

200 g fresh raspberries Juicy, tart goodness.
100 g sugar To sweeten the tart raspberries.
3 sheets gelatin For setting the mousse.
300 ml heavy cream Whipped to fluffy perfection.

For the Pistachio Cream

200 g heavy cream To create a creamy layer.
100 g pistachio paste Enhances the pistachio flavor.
50 g sugar Just a bit of sweetness.
2 sheets gelatin To help it set.

For the Raspberry Gelée

200 g raspberry puree Pure raspberry flavor.
50 g sugar For sweetness.
2 sheets gelatin For that perfect gelée texture.

For Decoration

chopped pistachios
fresh raspberries

Method

Step 1: Preheat your oven to 180°C (350°F). In a mixing bowl, whisk together the pistachio paste, sugar, and eggs until light and fluffy. Gently fold in the flour and melted butter until fully combined. Pour the batter into a lined baking pan and bake for 15-20 minutes or until a toothpick inserted comes out clean. Let it cool completely.
Step 2: Soak the gelatin sheets in cold water for about 5 minutes. In a saucepan, heat the raspberries and sugar over medium heat until the raspberries break down. Remove from heat, add the soaked gelatin, and stir until dissolved. Allow to cool slightly. Whip the heavy cream to soft peaks and fold it into the raspberry mixture. Set aside.
Step 3: Soak the gelatin sheets in cold water for about 5 minutes. In a mixing bowl, combine the heavy cream, pistachio paste, and sugar. Heat a small portion of the cream mixture and dissolve the soaked gelatin in it. Combine with the remaining cream mixture and refrigerate until slightly thickened.
Step 4: Soak the gelatin sheets in cold water for about 5 minutes. Heat the raspberry puree and sugar in a saucepan until warm. Add the soaked gelatin and stir until dissolved. Allow to cool.
Step 5: Cut the pistachio sponge into the desired size and place it at the bottom of a mold. Pour the raspberry mousse over the sponge layer and freeze for about 1 hour. Add the pistachio cream on top of the mousse layer and freeze for another hour. Finally, pour the raspberry gelée over the top layer and freeze until fully set.
Step 6: Once set, carefully remove the entremet from the mold, garnish with chopped pistachios and fresh raspberries, and slice for serving.

Notes

This entremet can be stored in the freezer for up to a month. Just make sure to wrap it well in plastic wrap or foil to prevent freezer burn. Once thawed, it's best enjoyed within 2-3 days when kept in the refrigerator.