Ingredients
- Pistachios, shelled and unsalted: 150 grams
- Granulated Sugar: 200 grams
- Heavy Cream: 250 ml
- Gelatin Sheets: 5 sheets
- Egg Yolks: 3 large
- Unsalted Butter: 50 grams
- Milk: 125 ml
- Vanilla Extract: 1 teaspoon
Instructions
- Step 1: Make the Pistachio Praline Paste: Roast pistachios at 350°F (175°C) for 8-10 minutes until fragrant. Combine the roasted pistachios and sugar in a saucepan over medium heat. Cook, stirring occasionally, until the sugar melts and caramelizes to a dark amber color. Pour onto a silicone mat and let cool completely. Break the praline into pieces and process in a food processor until a smooth paste forms.
- Step 2: Prepare the Crème Anglaise: Soak gelatin sheets in ice water until softened. Whisk together egg yolks and 50 grams of sugar in a bowl. Heat milk and the remaining 50 grams of sugar in a saucepan until just simmering. Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens enough to coat the back of a spoon.
- Step 3: Assemble the Entremet Base: Remove the crème anglaise from heat and squeeze excess water from the gelatin sheets. Stir the gelatin into the warm crème anglaise until dissolved. Allow to cool slightly, then stir in the pistachio praline paste and vanilla extract.
- Step 4: Create Pistachio Mousseline: Let the base cool to room temperature. Soften the butter to room temperature and then whisk into the Pistachio base.
- Step 5: Whip heavy cream to soft peaks. Fold the whipped cream into the pistachio base gently until completely combined.
- Step 6: Assemble and Chill: Pour the mixture into prepared molds or a serving dish. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4-6 hours, or preferably overnight, to allow the entremet to set completely. Unmold and garnish as desired before serving.
Notes
- Store the fully set entremet in the refrigerator for up to 3 days, ensuring it's well-covered to prevent it from absorbing fridge odors.
- While not ideal for reheating, letting the entremet sit at room temperature for 10-15 minutes before serving will enhance its creamy texture.
- Serve chilled with a sprinkle of chopped pistachios and a drizzle of honey for an elegant presentation.
- Chef's tip: For a smoother praline paste, add a teaspoon of neutral oil like grapeseed or sunflower oil to the food processor while blending, if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American