Ingredients
- Pistachios (shelled, unsalted): 200g
- Granulated Sugar: 200g
- Heavy Cream: 250ml
- Gelatin Sheets: 5g (approx. 3 sheets)
- Egg Yolks: 3
- Milk: 125ml
- White Chocolate: 100g
Instructions
- Step 1: Make the Pistachio Praline: In a heavy-bottomed saucepan, melt the sugar over medium heat until it turns into a golden caramel. Add the pistachios and stir to coat them evenly. Pour the praline onto a silicone mat or parchment paper and let it cool completely. Once cooled, break the praline into smaller pieces and grind it into a smooth paste using a food processor.
- Step 2: Prepare the Crème Anglaise: Soak gelatin sheets in cold water. In a saucepan, combine milk and heavy cream and bring almost to a boil. In a bowl, whisk egg yolks and sugar together until pale and fluffy. Gradually pour the hot milk mixture over 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. Do not boil.
- Step 3: Assemble the Entremet: Remove the Crème Anglaise from the heat and squeeze out the excess water from the gelatin sheets. Add the gelatin to the Crème Anglaise and stir until dissolved. Add the white chocolate and stir until smooth and melted.
- Step 4: Combine and Chill: Stir in half of the pistachio praline paste to the creme anglaise mixture. Pour the mixture into individual molds or a larger cake pan lined with plastic wrap. Sprinkle the remaining pistachio praline paste on top.
- Step 5: Refrigerate: Cover and refrigerate for at least 4-6 hours, or preferably overnight, to allow the entremet to set completely. Unmold and serve chilled.
Notes
- Store leftover Pistachio Praline Entremet in the refrigerator for up to 3 days, covered tightly to prevent it from drying out.
- While reheating isn't recommended, allow the entremet to sit at room temperature for 10-15 minutes before serving to soften slightly and enhance the flavors.
- Garnish each slice with fresh berries and a sprinkle of chopped pistachios for an elegant presentation.
- Chef's tip: For a more intense pistachio flavor, lightly toast the pistachios before making the praline.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American