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.
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.
