Indulge in Pistachio Praline Entremet A Delightful Dessert Treat
Author:antaki
Total Time:4 hours 30 minutes
Yield:8 servings 1x
Description
Savor the Pistachio Praline Entremet a refined dessert that elevates your culinary experience and is worth every meticulous step 155 chars
Ingredients
Scale
1 cup (150g) shelled pistachios for Praline
1 cup (200g) granulated sugar for Praline
1/4 cup (60ml) water for Praline
1/4 teaspoon salt for Praline
3/4 cup (175ml) heavy cream for Mousse
1/2 cup (120ml) milk for Mousse
1/4 cup (60g) granulated sugar for Mousse
1/4 cup (40g) pistachio paste for Mousse
1 1/2 teaspoons gelatin powder for Mousse
1 teaspoon vanilla extract for Mousse
1/2 cup (120ml) heavy cream for Ganache
8 oz (225g) dark chocolate, chopped for Ganache
1 tablespoon unsalted butter for Ganache
Pistachio crumbs for Assembly
Chopped roasted pistachios for garnish
Instructions
Make the Pistachio Praline: In a saucepan, combine sugar, water, and salt over medium heat. Stir until the sugar dissolves. Let it boil until it turns an amber color. Add pistachios and stir to coat. Pour onto a parchment-lined baking sheet and let cool. Chop into pieces.
Prepare the Pistachio Mousse: In a small saucepan, combine milk and sugar. Warm until sugar dissolves. Remove from heat; stir in gelatin, pistachio paste, and vanilla. Let cool. In another bowl, whip cream to soft peaks. Fold cooled mixture into whipped cream.
Assemble the Entremet: Line a cake ring with acetate. Pour in half the mousse, smooth it out, sprinkle half the praline, pour in the rest of the mousse, smooth, and top with remaining praline. Freeze for at least 4 hours.
Make the Chocolate Ganache: Heat cream until just about to simmer. Pour over chopped dark chocolate in a bowl and let sit. Stir in butter until silky.
Unmold and Top: Carefully remove from the cake ring and peel off the acetate. Drizzle ganache over the top and sprinkle with chopped roasted pistachios.
Notes
A decadent Pistachio Praline Entremet that smells like a dream and tastes even better. Experience layers of flavor with creamy mousse and crunchy layers.
