Ingredients
- Pistachios, shelled: 150g
- Granulated sugar: 200g
- Heavy cream: 250ml
- Gelatin sheets: 6g
- Egg yolks: 60g
- Milk: 125ml
- White chocolate, chopped: 100g
Instructions
- Step 1: Prepare the pistachio praline: In a saucepan, melt 100g of sugar over medium heat until it caramelizes. Add the pistachios and stir to coat evenly. Pour the mixture onto a silicone mat or parchment paper and let it cool completely. Once cooled, break the praline into smaller pieces and grind it in a food processor until it forms a smooth paste.
- Step 2: Make the pastry cream: Soak the gelatin sheets in cold water. In a saucepan, whisk together the egg yolks and remaining 100g of sugar. Gradually whisk in the milk. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 82-85°C).
- Step 3: Bloom the gelatin: Remove the pastry cream from the heat and squeeze out the excess water from the gelatin sheets. Add the gelatin to the warm pastry cream and stir until dissolved.
- Step 4: Incorporate the praline and chocolate: Add the white chocolate to the pastry cream and stir until melted and smooth. Stir in the pistachio praline paste until well combined.
- Step 5: Assemble and chill: Whip the heavy cream to soft peaks. Gently fold the whipped cream into the pistachio praline mixture until smooth and homogenous. Pour the mixture into a mold or serving dishes. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to set completely.
Notes
- Store the fully set entremet in the refrigerator for up to 3 days, ensuring it's well-covered to prevent it from absorbing any unwanted odors.
- While not recommended for reheating, allowing the entremet to sit at room temperature for 10-15 minutes before serving will enhance its creamy texture and flavors.
- Garnish each serving with a sprinkle of chopped pistachios and a drizzle of honey for an elegant presentation and a delightful textural contrast.
- For a richer pistachio flavor, lightly toast the pistachios before caramelizing them, being careful not to burn them.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American