Pistachio mousse with cherry gel

In this recipe, pistachio is the genuine flavour hero. It's balanced out with a milk chocolate crémeux - Alexandre prefers the single origine Arriba for this recipe - revealing intense cocoa flavours and acidic, fruity hints that pair beautifully with the cherry insert.
Level:
Medium

Pistachio sponge cake

Ingredients: Pistachio sponge cake

Preparation: Pistachio sponge cake

Mix together in a Robot-Coupe.

Ingredients: Pistachio sponge cake

  • 108 g
    egg white
  • 65 g
    sugar

Preparation: Pistachio sponge cake

Whisk.
Carefully fold into the previous mixture.

Frozen cherry gel

Ingredients: Frozen cherry gel

  • 568 g
    red cherry puree

Preparation: Frozen cherry gel

Heat to 40°C.

Ingredients: Frozen cherry gel

  • 64 g
    inverted sugar syrup
  • 10 g
    powdered gelatin

Preparation: Frozen cherry gel

Dissolve and pour into the Demarle standard triangle and 2 Flexipan hoops (16 cm).

Insert frozen pieces of cherry into the jelly. 
Create with a plastic guitare sheet a tube of 1cm diameter and fill up the cherry jelly. Freeze directly.

Pistachio mousse

Ingredients: Pistachio mousse

  • 6 g
    powdered gelatin
  • 33 g
    water

Preparation: Pistachio mousse

Mix.

Ingredients: Pistachio mousse

Preparation: Pistachio mousse

Boil. Melt the Callebaut Pure Pistachio Paste in the hot water.

Ingredients: Pistachio mousse

  • 92 g
    egg white
  • 174 g
    caster sugar

Preparation: Pistachio mousse

Heat to 50°C and beat into a Swiss meringue.

Gently mix the two preparations.
Add the melted gelatin.

Ingredients: Pistachio mousse

  • 321 g
    whipping cream

Preparation: Pistachio mousse

Finish with whipped cream (e.g. Debic Duo).

Use immediately.

Arriba chocolate crémeux

Ingredients: Arriba chocolate crémeux

  • 4 g
    powdered gelatin
  • 20 g
    water

Preparation: Arriba chocolate crémeux

Mix.

Ingredients: Arriba chocolate crémeux

  • 191 g
    water
  • 19 g
    glucose syrup DE 60
  • 19 g
    inverted sugar syrup
  • 23 g
    powdered milk 1% fat

Preparation: Arriba chocolate crémeux

Boil.

Ingredients: Arriba chocolate crémeux

Preparation: Arriba chocolate crémeux

Pour previous mixture on top of the couverture and gelatin.

Ingredients: Arriba chocolate crémeux

  • 428 g
    35% cream

Preparation: Arriba chocolate crémeux

Slowly pour in the semi-liquid cream whilst mixing.
Texture should be perfect for whipping. 4°C.

Assembly

Preparation: Assembly

Pour the cherry gel into a plastic tube, freeze and demould. 
Fill the silicone mould to 3/4 with pistachio mousse. Insert the cherry gel. 
Complete with pistachio mousse and finish off with the pistachio spongy biscuit. 
Freeze and demould. Spray with a mixture of 70% white chocolate Callebaut W2, 30% cocoa butter Mycryo and 1 green Power Flower. 
Finish with whipped puffs of Arriba crèmeux. 
Decorate as you like.