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.

Recipe

Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux
  1. Pistachio sponge cake
  2. Frozen cherry gel
  3. Pistachio mousse
  4. Arriba chocolate crémeux
  5. Assembly

Pistachio sponge cake

ingredients preparation
  • 155g
    almond powder
  • 139g
    icing sugar
  • 16g
    inverted sugar syrup
  • 23g
    potato starch
  • 126g
    egg white
  • 108g
    NPO-PI1
  • 58g
    fresh butter

Mix together in a Robot-Coupe.
  • 108g
    egg white
  • 65g
    sugar

Whisk.
Carefully fold into the previous mixture.

Frozen cherry gel

ingredients preparation
  • 568g
    red cherry puree

Heat to 40°C.
  • 64g
    inverted sugar syrup
  • 10g
    powdered gelatin

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 preparation
  • 6g
    powdered gelatin
  • 33g
    water

Mix.
  • 183g
    water
  • 183g
    NPO-PI1

Boil. Melt the Callebaut Pure Pistachio Paste in the hot water.
  • 92g
    egg white
  • 174g
    caster sugar

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

Gently mix the two preparations.
Add the melted gelatin.
  • 321g
    whipping cream

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

Use immediately.

Arriba chocolate crémeux

ingredients preparation
  • 4g
    powdered gelatin
  • 20g
    water

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

Boil.
  • 296g
    CHM-Q415AR

Pour previous mixture on top of the couverture and gelatin.
  • 428g
    35% cream

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

Assembly

ingredients preparation
  • Q.S.
    W2NV
  • Q.S.
    NCB-HD706

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.

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