Pistachio Vanilla Entremets – A Refined Layered Dessert with Berry Jelly and White Chocolate
This pistachio and vanilla entremets combines Sicilian pistachio mousse, vanilla custard, berry jelly, and sponge in perfect harmony. A stunning modern dessert!Elegant pistachio entremets with white chocolate, vanilla mousse, red berry jelly, and nutty sponge. A perfect make-ahead dessert for special occasions.There’s something magical about layering flavor and texture into a single elegant dessert. This Pistachio Vanilla Entremets is a delicate yet vibrant creation that features Sicilian pistachio mousse, silky vanilla custard mousse, a bright red berry jelly, and a tender pistachio sponge. Every bite offers a perfect balance of nutty richness, sweet creaminess, and fruity tang. The secret? Patience. Each layer is frozen before adding the next to ensure a clean, professional finish. Whether you're baking for a celebration or simply indulging in your love for entremets, this cake proves that with the right technique, pastry artistry can come from your own kitchen.
Ingredients
Pistachio Sponge
- 1 egg
- 20 g granulated sugar A
- 7 g pistachio paste
- 20 g almond powder
- 1 egg white
- 12 g granulated sugar B
- 7 g cake flour
- 10 g unsalted butter melted
Vanilla Mousse
- 250 g whole milk
- ½ vanilla bean seeds only
- 50 g granulated sugar
- 40 g egg yolks about 2
- 20 g custard powder
- 4 g gelatin sheets
- 30 g unsalted butter soft
- 160 g whipping cream
Red Berry Jelly
- 75 g strawberry purée
- 75 g raspberry purée
- 23 g granulated sugar
- 4 g gelatin sheets
Pistachio White Chocolate Mousse
- 80 g whole milk
- 24 g egg yolks
- 6 g granulated sugar
- 2.5 g gelatin sheets
- 95 g white chocolate finely chopped
- 45 g pistachio paste
- 170 g whipping cream
Decoration
- Chopped pistachios
- White chocolate shavings
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Instructions
Pistachio Sponge
- Preheat oven to 200°C. Line a 20×20 cm pan with parchment.
- Mix pistachio paste, almond powder, egg, and sugar (A).
- Make meringue: beat egg white with sugar (B) to stiff peaks.
- Fold meringue into pistachio mix in two parts.
- Fold in sifted flour, then melted butter.
- Pour into pan and bake for ~12 minutes until golden.
- Cool, trim to 18×18 cm, and place in a mold.
Vanilla Mousse
- Bloom gelatin in cold water.
- Whisk yolks, sugar, vanilla, and custard powder.
- Boil milk, whisk into yolk mix. Cook to 82°C while stirring.
- Off heat, add gelatin and butter. Cool fully (cover with film).
- Whip cream to soft peaks. Fold into custard in two steps.
- Pour over sponge and freeze until set.
Red Berry Jelly
- Bloom gelatin in cold water.
- Heat purées with sugar until dissolved.
- Off heat, stir in gelatin. Let cool.
- Pour over vanilla mousse and freeze again.
Pistachio White Chocolate Mousse
- Bloom gelatin in cold water.
- Whisk yolks, sugar, pistachio paste.
- Heat milk, whisk into egg mix. Cook to 82°C while stirring.
- Off heat, stir in gelatin and white chocolate until smooth. Cool.
- Whip cream to soft peaks. Fold into pistachio base in two steps.
- Pour over jelly layer. Freeze completely.
Finish & Decoration
- Unmold frozen cake and cut into squares.
- Decorate with chopped pistachios and white chocolate.
- Refrigerate for a few hours before serving to allow softening.
Notes
🎨 Presentation Ideas:
Serve each piece with a small quenelle of whipped cream or a drizzle of raspberry coulis. A sprinkle of crushed pistachio and a mint leaf adds elegance to each plate.
📈 Estimated Nutrition (per serving):
Calories: ~350–400
Fat: ~25g
Carbs: ~20g
Protein: ~6g
Serve each piece with a small quenelle of whipped cream or a drizzle of raspberry coulis. A sprinkle of crushed pistachio and a mint leaf adds elegance to each plate.
📈 Estimated Nutrition (per serving):
Calories: ~350–400
Fat: ~25g
Carbs: ~20g
Protein: ~6g
Tried this recipe?Let us know how it was!
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.