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Pistachio & Redcurrant Entremets

This vibrant and elegant dessert balances the rich nuttiness of pistachio with the tart brightness of redcurrants. Built with layers of pistachio crisp, redcurrant and orange blossom crémeux, a delicate redcurrant gel, and an airy pistachio bavaroise, each entremet is finished with a mirror glaze and fresh garnishes for a truly refined presentation.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Servings 10 people

Ingredients
  

🌰 Pistachio Crisp Base

  • 320 g White Chocolate Crunchy Filling Ancel
  • 80 g 99.7% Pistachio Paste with coloring Sébalcé
  • 400 g Crumble made with Cookie Mix Ancel

🍊 Orange Blossom & Redcurrant Crémeux

  • 1000 g Heavy cream 35% fat
  • 20 g Orange Blossom Flavoring Sébalcé
  • 200 g White Chocolate Crémeux Base Ancel
  • 300 g Redcurrants

🍓 Redcurrant Jelly Insert

  • 750 g Redcurrants
  • 100 g Sugar
  • 12 sheets Gold Bovine Gelatin Sébalcé

🍃 Pistachio Bavaroise

  • 1250 g Whole milk
  • 280 g 99.7% Pistachio Paste with coloring Sébalcé
  • 220 g Sugar
  • 200 g Egg yolks
  • 12 sheets Gold Bovine Gelatin Sébalcé
  • 1300 g Whipped cream

✨ Mirror Glaze

  • 1500 g Neutral Mirror Glaze Hot-Use, Ancel

🎨 Garnish

  • White chocolate rings with chopped pistachios
  • Redcurrant jelly disks
  • Caramelized pistachios chouchous
  • Fresh redcurrants

Instructions
 

Pistachio Crisp Base

  • If needed, slightly warm the white chocolate crunchy filling in the microwave. Mix with the pistachio paste and crumble until evenly combined.
  • Press into 16 cm diameter rings and flatten with the back of a spoon. Refrigerate, then carefully remove the rings and keep chilled.
  • Orange Blossom & Redcurrant Crémeux
  • Bring the cream and orange blossom flavor to a boil. Remove from heat and blend in the white chocolate crémeux preparation using an immersion blender until smooth.
  • Pour into 16 cm silicone insert molds. Sprinkle in the redcurrants and freeze until solid. Unmold and keep frozen for assembly.

Redcurrant Jelly

  • Cook the redcurrants with the sugar. Blend until smooth with an immersion blender.
  • Add the pre-soaked gelatin and mix until fully dissolved. Pour into silicone molds and freeze.

Pistachio Bavaroise

  • Bring the milk and pistachio paste with half the sugar to a boil. In a separate bowl, whisk the egg yolks with the remaining sugar.
  • Temper the egg mixture with the hot milk, then return to the saucepan and cook à la nappe (to 82–84°C) while stirring continuously.
  • Stir in the pre-soaked gelatin and cool the mixture to below 30°C. Gently fold in the whipped cream.

Mirror Glaze

  • Heat the neutral mirror glaze to approximately 50°C. Keep warm for glazing.

Assembly & Finishing

  • Place the pistachio crisp bases inside 18 cm diameter rings, 4.5 cm high.
  • Fill halfway with pistachio bavaroise. Insert the frozen crémeux discs and gently press them in.
  • Top with the remaining bavaroise and smooth the surface. Freeze completely, then unmold.
  • Glaze the entremets with the mirror glaze at 45°C, then place them briefly back in the freezer to set the glaze.
  • Wrap each entremet with a white chocolate collar sprinkled with chopped pistachios.
  • Place the redcurrant jelly disks on top. Finish with caramelized pistachios (chouchous) and a fresh redcurrant cluster.