Raspberry, Ginger & Pistachio Entremets - Our recipe with photos
Celebrate love with this exquisite raspberry, ginger, and pistachio entremets. A perfect balance of fruity freshness, warm spice, and nutty indulgence. Share this heart-shaped dessert with someone...
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Cooking tools:
- Stand mixer
- Immersion blender
- Microplane
- Instant-read thermometer
- Kitchen scale
- Cake ring
- Silicone baking mat
- Piping bag
- Sifter
- Saucepan
- Stove
- Microwave
- Oven
- Spatula
- Whisk
- Offset spatula
- Candy mold
- Paring knife
- Chef's knife
- Mixing bowl
- Baking sheet
- Parchment paper
- Plastic wrap
- Airtight container
- Pencil
- Refrigerator
- Freezer
Ingredients
- 145g whole milk
- 3g Tadoka solid vanilla
- 250g Ivoire 35% white chocolate
- 3.5g 200 bloom powdered gelatin
- 18g hydration water
- 290g 35% whipping cream
- 165g fresh raspberries (105g + 60g)
- 105g Ravifruit raspberry purée
- 35g caster sugar
- 3g NH pectin coating
- 45g glucose syrup
- 3g fresh grated ginger
- 30g raw almond powder
- 40g pistachio powder
- 70g icing sugar
- 75g pasteurized liquid egg whites
- 20g granulated sugar
- 40g Ivoire 35% white chocolate
- 20g 100% pistachio paste
- 50g feuilletine flakes
- 60g fresh raspberries
- 65g Ravifruit raspberry purée
- 12g granulated sugar
- 0.5g 200 bloom powdered gelatin
- 5g hydration water
- Red velvet-effect spray
- Raspberry jelly
- Gold and silver flakes
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