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.
Servings 18 Mini Cakes
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
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
