Pistachio biscuit: preheat the oven to 160 ° traditional heat. Mix the ground hazelnuts and the icing sugar. Apart from whipping up the egg whites with the powdered sugar. Incorporate into the previous mixture. Warm the pistachio paste to relax it, then incorporate it too. Pour everything into a square mold (24x24 for me) lined with baking paper and bake for 25 minutes. Unmould and let cool. Cut 4 circles using the stainless steel domes then set aside.
Raspberry mousse: soften the gelatin in cold water. Whip the whipped cream with the icing sugar. Mix the raspberries and the powdered sugar then filter the seeds. Heat part of this coulis and melt the drained gelatin in it. Incorporate all of the coulis into the whipped cream, mix then pour into stainless steel domes lined with cling film (see link for my material below) or silicone domes. Smooth then cover with pistachio cookies. Block in the freezer ideally overnight or at least 4 hours.
Mirror icing: soften the gelatin in cold water. Heat the milk, the water and the glucose syrup in a microwave-safe container, then stir in the softened and drained gelatin. Pour over the crushed white chocolate then mix to obtain a smooth consistency. Add a knife tip of red coloring, to have a deep pink, filter the icing and set aside (it must be used lukewarm - 30 °).
Unmold the domes, place them on a grid with a collecting container underneath. Pour the icing over the still frozen domes and let set. Repeat the operation until you obtain a beautiful shiny mirror glaze. Cover the base of the entremets with crushed pistachios and the top with a white chocolate decoration.
Notes:
With my quantities, you will have a surplus of pistachio biscuit, to enjoy as it is, it's delicious! For more fruity indulgence, insert whole raspberries in the heart of your domes. To make it in a family size, I advise you to double the quantities of raspberry mousse and icing.
Par Lilie bakery
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