Pistachio and passion fruit mousse cake

Instructions

Pistachio and marzipan biscuit

1. Preheat the oven to 160°C, convection mode. Line a baking tray with a 18x18 cm stainless frame, greased and covered with parchment paper.
2. Melt the butter and pour it in a bowl. Set aside to cool down (40-45°C).
3. In the bowl of a stand mixer fitted with paddle attachment combine the marzipan chunks, the pistachio paste and the salt. Work just to soft the marzipan.
4. Replace the paddle attachment with the whisk and add the eggs little by little to medium speed. When the batter is smooth and creamy, increase the speed and whip for 2 min, until is pale and fluffy. In the meantime, mix and sift together flour and baking powder.
5. Fold gently the powder ingredients into the batter by using a rubber spatula.
6. Pour a small part of the batter into the melted butter and combine with the spatula, then incorporate this back into the rest of the batter and fold gently with the spatula.
7. Pour the batter into the frame and bake for 15 min, until golden. Set aside to cool down.
8. Cut the biscuit with a 15 cm stainless ring and leave the biscuit into the ring. Put in the fridge.

Pistachio crumble

1. Preheat the oven to 170°C, convection mode. Line a baking tray with silicone baking mat.
2. Place all the ingredients into the bowl of a stand mixer fitted with a paddle attachment and work until mix resembles fine breadcrumbs.
3. Spread over the baking tray and bake for 8-10 minuti or until golden brown. Once cool, weigh out 40g for this recipe and store in an airtight container until you are ready to use it. You can store any leftover crumble in an airtight container.

Pistachio croustillant

1. Melt the white chocolate to 45°C and combine with the pistachio paste. Add in the crumble and break up any large chunks. Ensure the crumble is well coated.
2. Spread the croustillant on top of the pistachio biscuit about 2 mm thick. Put in the fridge.

Inspiration passion fruit ganache 

1. Heat the milk with the glucose syrup without boiling.
2. Melt the passion fruit couverture to 45°C.
3. Pour the hot milk over the couverture in three times, stirring with a spatula in a circular pattern until the ganache is well combined, smooth and glossy.
4. Pour the ganache into a mixing glass or a measuring cup and mix with a hand blender to obtain the best and most silky smooth consistency.
5. Transfer the ganache to a disposable piping bag and cut a small tip off the end. Pipe over the pistachio croustillant and freeze for at least 2h.

Pistachio and white chocolate mousse

1. Soak the gelatin sheets in cold water. Melt the white chocolate to 45°C and combine with the pistachio paste.
2. Heat the milk in a saucepan. In a bowl mix together the egg yolks with the caster sugar. Pour the hot milik over the egg yolks in three times, mix with a whisk and then return the mixture to the same saucepan. Heat this to 82-85°C, stirring continuously with a spatula. , then strain and set aside.
3. Strain the custard cream over the melted white chocolate, in three times, stirring with a spatula just to obtain a velvety, glossy cream. Add the gelatin sheets and stir to melt it.
4. Pour the cream into a mixing glass or a measuring cup and mix with a hand blender to obtain the best and most silky smooth consistency. Pour the cream in a bowl and cool down to 35-40°C.
5. Semi-whip the heavy cream and fold it into the lukewarm white chocolate cream.
6. Transfer the mousse to a disposable piping bag and cut a small tip off the end. Pipe the mousse halfway into the Eclipse silicone mould (18 cm wide). Carefully insert the frozen biscuit-croustillant-ganache into the centre of the mould and press gently down. Remove any excess mousse with a palette knife. Freeze for at least 2h.

Namelaka al frutto della passione

1. Soak the gelatin sheets in cold water.
2. Melt the white chocolate to 45°C then add the vanilla seeds. Heat the passion fruit puree with glucose syrup without boiling and add the gelatin sheets.
3. Pour the hot puree over the chocolate in three times, stirring with a spatula in a circular pattern until the cream is well combined, smooth and glossy.
4. Pour the cream into a mixing glass or a measuring cup and mix with a hand blender to obtain the best and most silky smooth consistency.
5. Add slowly the cold heavy cream, mixing with the hand blender. Cover with clingfilm pressed on the top of the cream and put in the fridge for about 1h, until is slightly firm.
6. Line a baking tray with a silicone love texture mat and place a stainless 14 cm ring over it. Transfer the namelaka into a disposable piping bag and pipe into the ring. Freeze for at least 2h.

Ivoire white chocolate velvet coating

1. Before starting, is important to get a cabin to protect surfaces from the chocolate spray. You can buy it online or use a cardboard box/plastic panels.
2. Melt together the white chocolate and the cocoa butter to 45°C. Add the natural food colorings and mix with a hand blender.
3. Strain the mixture into the spray gun container.
4. Place the frozen cake on a cooling rack inside the cabin and cover with the spray in a thin and uniform layer.
5. Place the cake on a plate and put in the fridge to defrost.

Clear neutral glazing 

1. In a saucepan combine the Absolu Cristal with water and bring to boil.
2. Pour into a mixing glass or a measuring cup and mix with a hand blender.
3. When the glaze is 80°C, pour into the spray gun container.
4. Place the frozen namelaka on cooling rack inside the cabin and cover with the spray gun.
5. Place the namelaka in the middle of the mousse and put in the fridge to defrost for at least 2h.

Assembly and decoration 

Decorate with white chocolate crispy pearls, tempered white chocolate spiral and discs and pansy flowers.