Pistachio and Apricot Entremet

11 Jul

Just finished admiring my home grown corn. It is a bright and sunny day. Okay its time to make another entremet which contained seasonal fruit.

The jaconde cake was the first thing I made. In the jaconde cake, almonds were used but I substituted pistachios instead. The result was a beautiful green colour without any food colouring. To make finely ground nuts, I first toasted the pistachio and then ground them in a coffee grounder. Next I created a pistachio bavarian. I found this recipe from one of Herme’s book. The key was the infusion of the pistachio paste to the milk long enough that it had a nutty flavour to it. Once the milk was infused with the pistachio paste, it was poured on the egg yolks and return to heat. The raspberry jelly was then made. I chose to use raspberry for a couple of reasons. Its vibrant red colour contrasted with the green pistachio jaconde. Place the cake into the fridge for setting and the last pistachio jaconde was layered on. Finally came the apricot mousse.

DSC_0489

Pistachio Bavarois (Herme)
250 g milk
67 g of pistachio paste
90 g egg yolks
50 g sugar
6 g of gelatin leaves
7 g of Kirsch (optional)
225 g light cream

Raspberry Jelly

50 g strawberry puree
50 g raspberry puree
75 g sugar (adjust depending on the sweetness of the fruit)
1 tsp. gelatin (bloomed with 1 Tbs. water)

Jaconde Cake

40 g flour
140 g Pistachio (grounded and toasted)
140 g Icing Sugar (I used maybe 120 g)
4 egg yolk
4 egg white
40 g sugar
22 g butter

Apricot Bavaroise

80 ml Apricot puree
1 piece Lemon juice (Optional)
60 g sugar (I used approx 40 g)
5 g gelatin sheet ( Iused 3 sheets)
100 ml whipping cream

DSC_0491

This is an amazing treat that I would not mind making again. Each individual component complimented each other very well. The pistachio mousse complimented the raspberry jelly. Yes an entremet can be taxing as there are many recipes combined into one; however it was well worth the time and research involved.

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One Response to “Pistachio and Apricot Entremet”

  1. wattwurmnashi July 11, 2014 at 8:37 PM #

    Apricot + pistachio is such a great combo – yet, so rare to find! Always makes me happy to see it around.

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