- baking tin
- parchment paper
Preheat oven to 200C. Line a 25cm x 15cm baking tin with baking paper and set aside.
For the Pistachio Financier, place butter into a frypan and cook until a hazel brown colour. Remove from heat and set aside to cool.
- 60 g confectioner’s sugar
- 60 g egg whites
- 45 g pistachio meal
- 20 g flour
- 15 g pistachio paste
- ¼ tsp baking powder
Place remaining ingredients into a food processor and pulse until combined. Add the brown butter and pulse until just combined.
- offset spatula
- ring cutter (6cm)
Spread the financier mixture over the tray. Bake until lightly golden, about 15 minutes. Remove from oven and set aside to cool. Cut rounds with 6cm ring cutters.
Reduce oven to 100C.
- 50 g egg yolks
- 25 g caster sugar
For the Pistachio Mousse, place egg yolks and sugar into the bowl of a stand mixer and whisk until pale and thick.
Add the pistachio paste and whisk until combined.
Meanwhile, place one quarter of the cream (50g) into a small saucepan and bring to just below simmering point.
Remove cream from heat and pour into egg mixture, whisking continuously until combined. Pour mixture into saucepan and stir continuously over medium heat until mixture reaches 80C.
- 100 g white chocolate callets
Pour over the white chocolate and stir to melt the chocolate. Allow to cool to 36C.
Once cooled, whisk remaining 150g cream to soft peaks and fold through pistachio mixture.
- silicone mold (6cm wide, 2cm deep)
Pour the mousse into 6cm round 2cm deep silicon moulds until half full. (If you don’t have a silicon mould, you can use a lined muffin tin.) Top with a disc of financier. Place into the freezer until solid, at least 4-6 hours.
- 100 g raspberry purée
- 10 g egg white powder
- 50 g caster sugar
For the Raspberry Meringue, combine the puree, egg white and sugar in the bowl of a stand mixer and whisk until thick peaks form, about 10 minutes.
Spread over a silicon mat or baking paper lined tray to a thickness of 3-4mm. Bake until crisp, about 45-60 minutes.
- freeze-dried raspberry powder
Remove from the oven and dust with raspberry powder. Allow to cool and crisp, then break into shards.
- 200 g white chocolate
- 100 g cocoa butter (or coconut oil, at about half the amount)
For the White Chocolate Pistachio Coating, place white chocolate and cocoa butter (or coconut oil) into a heatproof bowl. If using a microwave, cook in bursts, stirring in between, until melted. (Alternatively, you can heat the bowl over a pot of simmering water, taking care to not let the bowl touch the water.)
- 100 g pistachio (toasted, finely chopped)
Stir pistachios through white chocolate. Set aside to cool to 35-40C.
Unmould the frozen mousse and while still frozen, insert a wooden skewer into the cake side and dip each mousse into the pistachio coating. Allow excess to drip off and place onto a lined tray and allow to set. Remove the skewer and allow to defrost in the fridge before serving.
- 125 g raspberries
- 2 tbsp raspberry vinegar
- 1 tbsp caster sugar
For the Macerated Raspberries, combine ingredients together in a bowl and set aside to macerate for 30 minutes.
- 25 g white chocolate (melted)
- 50 g tapioca maltodextrin (or tapioca starch)
For the White Chocolate Snow, mix ingredients together in a food processor until powdery. Store in an airtight container until needed.
- 6 scoops raspberry sorbet (for serving)
To serve, place a covered mousse onto each serving plate. Top with White Chocolate Snow and quenelle of sorbet. Add Macerated Raspberries to the side and a meringue to finish.