Pistachio financier, mousse and raspberry meringue

Too few ratings

Tracey

Community Member

Difficulty

Hard 💪
60
min.
Preparation
85
min.
Baking
395
min.
Resting

Ingredients

Servings:-6+
-PISTACHIO FINANCIER-
50 g unsalted butter
60 g confectioner’s sugar
60 g egg whites
45 g pistachio meal
20 g flour
15 g pistachio paste
¼ tsp baking powder
-PISTACHIO MOUSSE-
50 g egg yolks
25 g caster sugar
40 g pistachio paste
200 g thickened cream
100 g white chocolate callets
-WHITE CHOCOLATE PISTACHIO COATING-
200 g white chocolate
100 g cocoa butter (or coconut oil, at about half the amount)
100 g pistachio (toasted, finely chopped)
-RASPBERRY MERINGUE-
100 g raspberry purée
10 g egg white powder
50 g caster sugar
freeze-dried raspberry powder
-MACERATED RASPBERRIES-
125 g raspberries
2 tbsp raspberry vinegar
1 tbsp caster sugar
-WHITE CHOCOLATE SNOW-
50 g tapioca maltodextrin (or tapioca starch)
25 g white chocolate (melted)
-SERVING-
6 scoops raspberry sorbet (for serving)

Utensils

  • baking tin
  • parchment paper
  • oven
  • frying pan
  • 2 food processors
  • offset spatula
  • ring cutter (6cm)
  • 2 stand mixers with whisks
  • saucepan (small)
  • 3 candy thermometers
  • 2 bowls
  • hand mixer with beaters
  • silicone mold (6cm wide, 2cm deep)
  • offset spatula (large)
  • heatproof bowl
  • 6 wooden skewers
  • Step 1/21

    • baking tin
    • parchment paper
    • oven

    Preheat oven to 200C. Line a 25cm x 15cm baking tin with baking paper and set aside.

  • Step 2/21

    For the Pistachio Financier, place butter into a frypan and cook until a hazel brown colour. Remove from heat and set aside to cool.
    • 50 g unsalted butter
    • frying pan

    For the Pistachio Financier, place butter into a frypan and cook until a hazel brown colour. Remove from heat and set aside to cool.

  • Step 3/21

    Place remaining ingredients into a food processor and pulse until combined. Add the brown butter and pulse until just combined.
    • 60 g confectioner’s sugar
    • 60 g egg whites
    • 45 g pistachio meal
    • 20 g flour
    • 15 g pistachio paste
    • ¼ tsp baking powder
    • food processor

    Place remaining ingredients into a food processor and pulse until combined. Add the brown butter and pulse until just combined.

  • Step 4/21

    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.
    • 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.

  • Step 5/21

    Reduce oven to 100C.

  • Step 6/21

    For the Pistachio Mousse, place egg yolks and sugar into the bowl of a stand mixer and whisk until pale and thick.
    • 50 g egg yolks
    • 25 g caster sugar
    • stand mixer with whisk

    For the Pistachio Mousse, place egg yolks and sugar into the bowl of a stand mixer and whisk until pale and thick.

  • Step 7/21

    Add the pistachio paste and whisk until combined.
    • 40 g pistachio paste

    Add the pistachio paste and whisk until combined.

  • Step 8/21

    Meanwhile, place one quarter of the cream (50g) into a small saucepan and bring to just below simmering point.
    • 200 g thickened cream
    • saucepan (small)

    Meanwhile, place one quarter of the cream (50g) into a small saucepan and bring to just below simmering point.

  • Step 9/21

    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.
    • candy thermometer

    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.

  • Step 10/21

    Pour over the white chocolate and stir to melt the chocolate. Allow to cool to 36C.
    • 100 g white chocolate callets
    • candy thermometer
    • bowl

    Pour over the white chocolate and stir to melt the chocolate. Allow to cool to 36C.

  • Step 11/21

    Once cooled, whisk remaining 150g cream to soft peaks and fold through pistachio mixture.
    • hand mixer with beaters

    Once cooled, whisk remaining 150g cream to soft peaks and fold through pistachio mixture.

  • Step 12/21

    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.
    • 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.

  • Step 13/21

    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.
    • 100 g raspberry purée
    • 10 g egg white powder
    • 50 g caster sugar
    • stand mixer with whisk

    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.

  • Step 14/21

    Spread over a silicon mat or baking paper lined tray to a thickness of 3-4mm. Bake until crisp, about 45-60 minutes.
    • offset spatula (large)

    Spread over a silicon mat or baking paper lined tray to a thickness of 3-4mm. Bake until crisp, about 45-60 minutes.

  • Step 15/21

    Remove from the oven and dust with raspberry powder. Allow to cool and crisp, then break into shards.
    • freeze-dried raspberry powder

    Remove from the oven and dust with raspberry powder. Allow to cool and crisp, then break into shards.

  • Step 16/21

    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.)
    • 200 g white chocolate
    • 100 g cocoa butter (or coconut oil, at about half the amount)
    • heatproof bowl

    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.)

  • Step 17/21

    Stir pistachios through white chocolate. Set aside to cool to 35-40C.
    • 100 g pistachio (toasted, finely chopped)
    • candy thermometer

    Stir pistachios through white chocolate. Set aside to cool to 35-40C.

  • Step 18/21

    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.
    • 6 wooden skewers

    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.

  • Step 19/21

    For the Macerated Raspberries, combine ingredients together in a bowl and set aside to macerate for 30 minutes.
    • 125 g raspberries
    • 2 tbsp raspberry vinegar
    • 1 tbsp caster sugar
    • bowl

    For the Macerated Raspberries, combine ingredients together in a bowl and set aside to macerate for 30 minutes.

  • Step 20/21

    For the White Chocolate Snow, mix ingredients together in a food processor until powdery. Store in an airtight container until needed.
    • 25 g white chocolate (melted)
    • 50 g tapioca maltodextrin (or tapioca starch)
    • food processor

    For the White Chocolate Snow, mix ingredients together in a food processor until powdery. Store in an airtight container until needed.

  • Step 21/21

    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.
    • 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.

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