Cocoa and Pistachio Mousse
Part 1: Pistachio Cremeux
Ingredients
Method- 100g Pistachio Praline
- 65g Heavy Cream
- 2.5g Silver Gelatin Sheets
- Bloom the gelatin sheets in ice water.
- In a small pot, heat the heavy cream and add the bloomed gelatin, stir to dissolve.
- Pour the heavy cream over the pistachio praline and mix to incorporate.
- Transfer to a silicon mold and freeze.
Part 2: Raspberry Confit
Ingredients
Method- 120g Raspberry Puree
- 25g Sugar
- 4g Silver Gelatin
- Bloom the gelatin sheets in ice water.
- In a small pot, bring the raspberry puree and sugar to simmer.
- Add the bloomed gelatin and stir to dissolve.
- Pour over the pistachio praline and freeze again.
Part 3: Pistachio Dacquoise
Ingredients
Method- 110g Confectioners' Sugar
- 65g All-Purpose Flour
- 125g Pistachio Flour
- 250g Egg Whites
- 2g Cream of Tartar
- 155g Granulated Sugar
- Sift the flour, confectioners’ sugar, and pistachio flour.
- In a stand mixer fitted with a whisk attachment, make a stiff peak french meringue by whipping the egg whites, cream of tartar, and sugar.
- Using a rubber spatula, fold in the dry ingredients until incorporated.
- Spread over a tray and sprinkle with crushed pistachio.
- Let it cool, then cut and set aside.
Part 4: Milk Chocolate and Cocoa Mousse
Ingredients
Method- 11g Silver Gelatin
- 160g Heavy Cream (quantity 1)
- 160g Whole Milk
- 55g deZaan True Gold Cocoa Powder
- 200g 40% Milk Chocolate
- 475g Heavy Cream (Whipped - quantity 2)
- Soak the gelatin in ice water until softened, squeeze out the excess water and set aside.
- In a small pot, bring the first quantity of the heavy cream and milk to simmer. Add the deZaan cocoa powder and stir until combined. Stir in the gelatin to dissolve.
- Pour over the milk chocolate and emulsify, allow to cool to 38°C/100°F.
- Fold the whipped cream into a ganache until smooth.
Part 5: Cocoa Glaze
Ingredients
Method- 150g Heavy Cream
- 150g Warm Water
- 90g Granulated Sugar
- 100g Glucose Syrup
- 105g deZaan True Gold Cocoa Powder
- 18 Silver Gelatin
- Soak the gelatin in ice water until softened, squeeze out the excess water, and set aside.
- In a medium pot, mix the deZaan cocoa powder, heavy cream, and water. Add the sugar and glucose and stir to combine.
- Bring the mixture to simmer on medium heat. Add the gelatin and stir to dissolve. As soon as it comes to a boil, remove it from the stove.
- Transfer to a quart container and let it rest in the refrigerator for 24 hours.
- Heat the glaze in a microwave for 50 seconds.
- With the help of a hand blender, remove any bubbles from the glaze and keep emulsifying until the glaze is shiny.
Part 6: Assembly
Method- Pour the first layer of mousse into the silicon molds followed by the pistachio and raspberry insert, cover with more mousse, and finish with a disc of pistachio dacquoise.
- Freeze and unmold.
- Glaze and remove any excess glaze with an offset spatula.
- Decorate with whipped ganache and gold leaf.
