Pistachio & raspberry log

2h Serves 6 persons

You will need

  • Creamy raspberry insert : 106 g raspberry puree, 20 g sugar, 60 g water, 36 g egg yolk, 61 g whole egg, 45 g sugar, 61 g butter, 6 g pectin (or 3 g gelatin), 23 g raspberry puree.
  • White chocolate mousse : 120 g milk, 120 g liquid cream, 20 g sugar, 3 egg yolks, 400 g white chocolate, 400 g full-fat liquid cream, 4 g agar agar.
  • Pistachio financier : 70 g almond powder, 50 g flour, 110 g brown sugar, 75 g slightly salted butter, 1 soup spoon pistachio paste, 3 egg whites, 1 pinch of yeast.
  • 200 g raspberry crisp
  • Ivory pearl glaze

1 Creamy raspberry insert

Heat the water to 85 °C, add the pectin and 20 g of sugar, mix (or rehydrate the powdered gelatin with 18 g of water). Warm the raspberry puree in a pan over gentle heat. Beat the egg yolks, whole eggs and sugar in a bowl until they turn pale. Pour half of the raspberry puree into the bowl, mix and pour everything back into the pan. Cook the mixture like custard, on medium heat, mix with a spatula up to 83 °C. Once cooked, transfer into a clean bowl. Add the butter cut into pieces, mix without introducing air, until you obtain a uniform, creamy consistency. Add the pectin then the raspberry puree, mix again. Pour into a mould with insert and freeze.

2 White chocolate mousse

Pour the agar agar powder into a bowl, cover with a little water. Cut the white chocolate into small pieces. Add the yolks, sugar, milk, cream and agar agar in a pan, heat gently until the mixture thickens. Add the small pieces of chocolate. Whip the remaining 400 g of liquid cream. Blend gently into the preparation using a silicone spatula.

3 Pistachio financier

In a container, mix the almond powder, sugar and flour. In a bowl, beat the egg whites until stiff then add them to the previous mixture, carefully folding into the mixture. Add the pistachio paste. Melt the butter in a microwave oven, add to the preparation. Pour the preparation onto an oven tray covered with greaseproof paper. Place in the oven for 15 to 20 minutes, the top must be golden. Allow to cool completely. Cut the financier to the size of your log or slightly narrower.

4 Raspberry crisp

Heat the crisp gently in a microwave oven or water bath, then spread on a tray (layer about 10 mm thick). Place in the refrigerator. Cut the crisp with a cutter or a knife, slightly narrower than the width of your log. Keep in the refrigerator.

5 Ivory pearl glaze

Ready to use. Melt in a water bath at 45-50 ºC or in a microwave oven, thawing mode. Pour onto the frozen entremets (no frost). To prevent condensation on the glaze, take out the frozen entremets a few minutes before applying the glaze.

6 Finishing and decoration

Pour ⅔ of the white chocolate mousse into a log mould then immerse the frozen creamy raspberry insert. Pour on the rest of the mousse and add the sheet of sesame crisp, then the pistachio financier. Smooth the surface with a spatula and freeze the entremets for at least 12 h. Take the frozen entremets out of the mould, place on a grid, remove the frost and pour on the glaze. Place the entremets in the refrigerator for a few hours, take out at least 30 min before eating.