Pistachio and Earl Grey entremet

Procedimento

Gluten-free pistachio biscuit Joconde

1. Preheat the oven to 170°C, statica mode. Line a micro-perforated baking tray with Silpat mat. Wrap both the external edges and the bottom of a 23 x 23 cm stainless steel frame with a sheet of aluminium foil. The foil should come up over the external edges of the frame. This will assure that no batter escapes from the bottom of the frame during baking. Place the frame onto the prepared tray. 
2. In a bowl, combine all the dry ingredients: almonds flour, pistachios flour, brown rice flour, cornstarch, natural food coloring and salt. Mix with a fine whisk and set aside.
3. Melt the butter and add in the pistachio paste. Stir with a spatula to obtain a smooth mixture. Set aside at room temperature.
4. In the bowl of a free-standing mixer fitted with whisk attachment whip the egg whites until foamy and frothy. When a light, soft foam is formed, add in the cane sugar in 3 times, always whipping on medium-low speed. Once all the sugar is added, increase the speed and whip until obtain a shiny and thick meringue.
5. Meanwhile, break the eggs into a jug and beat them slightly with a fork, just to combine yolks and whites together. In this way, you are sure that the eggs will be perfectly incorporated into the meringue.  
6. Once the meringue is formed, reduce the speed to medium-low and add the eggs slowly and a little at a time. Whip until the eggs are fully incorporated and the batter looks pale and fluffy. 
7. Once the eggs are fully absorbed into the meringue, add the dry ingredients in 3 times, continuing to whip at medium-low speed. 
8. Once the dry ingredients are fully incorporated, add to wire the lukewarm (30-35°C) butter-pistachio mixture, continuing to whip at medium-low speed. The batter is ready when it looks homogeneous, smooth and airy. 
9. Pour the full amount of batter into the prepared mould and spread it out evenly with a palette knife.
10. Bake for 20 minutes, until the biscuit Joconde is puffed, lightly golden in color, soft and dry to touch. Remove from the oven and allow to cool down completely. It is better to place the baked and still warm biscuit Joconde in the freezer for about 1h (or 30 minutes in the blast freezer), to stop its cooking and for better and easier cutting.
11. Once the biscuit Joconde is chilled and partially frozen, first cut it out with a Ø 16 cm cake ring, then (without removing the cake ring) cut the centre out with a Ø 8 cm cookie cutter, in order to obtain a donut shape. Lift both the rings up and store the biscuit Joconde wrapped in clingfilm in the freezer until assembly.

Gluten-free and lactose-free pistachio crumble (for the croustillant, recipe below sotto)

1. Place all the dry ingredients (cane sugar, white rice flour, pistachio flour, brown rice flour and salt) into a mini food processor and mix until obtain an homogeneous powder.
2. In a bowl, mix oil and honey until almost smooth. Add to the food processor and pulse until obtain a crumbly mixture.
3. Place the crumbs onto a baking tray lined with Silpat mat or parchment paper and freeze for 30 minutes. 
4. Preheat the oven to 160°C, ventilation mode. Bake the frozen crumble for about 15 minutes, until golden-brown. If it still looks soft, do not worry, as the crumble will harden once cooled.
5. Remove from the oven and dust with cocoa butter powder (Mycryo) while it is still hot, to make it crispier and to prevent it from getting soggy. Allow to cool down at room temperature. 

Gluten-free pistachio and caramelized puffed rice croustillant

1. Preheat the oven to 150°C, ventilation mode. Line a micro-perforated baking tray with Silpat mat or parchment paper.
2. In a bowl, stir the puffed rice together with maple syrup and salt, ensuring that the puffer rice is well coated with maple syrup. Spread the mix onto the prepared baking tray and bake for about 15 minutes, until the puffer rice is caramelized and the maple syrup is reduced. Remove from the oven and let it cool down. 
3. Melt Almond Inspiration couverture in the microwave to 45°C. Stir through the pistachio butter to obtain a smooth mixture. 
4. Add in both the cooled crumble and caramelized puffer rice and mix well so that everything is coated with the couverture.
5. Line a baking tray with Silpat mat or parchment paper. Place onto a Ø 16 cm cake ring and place in the centre a Ø 8 cm cookie cutter, to create a donut shape. Spread the croustillant between the two rings, pressing it well with the back of a spoon, to get an homogeneous and flat surface of about 2-3mm thick. Lift both the rings up and freeze. Store the croustillant in the freezer until assembly. 

Pistachio bavaroise (for the insert)

1. Soak the gelatin sheets in cold water. In a bowl, stir pistachio butter together with pistachio praliné, to get a smooth mixture. Sift the natural food coloring powder over the mixture. It is not necessary to stir the food coloring through the pistachio mixture. 
2. Make the crème anglaise. Place egg yolks and sugar in a bowl and whisk everything together using a fine whisk. In a saucepan, brings the almond milk to simmer.
   Add the hot liquid to the yolks in 2 times, while whisking constantly with the fine whisk. Place everything back into the saucepan and reheat to 82-85°C, stirring continuously with a rubber spatula over low to medium heat.
   A method for determining the doneness is to look closely just as the custard's consistency. When you start stirring, you will see lots of tiny bubbles on the surface of the crème anglaise. But as soon as it is done, these bubbles disappear and they are replaced with ticker and silky waves. The crème anglaise is also done when you can make a line on the rubber spatula with your finger.
3. Strain the crème anglaise and add to the pistachio mixture in 2-3 times, stirring with the spatula at the same time, in order to obtain a smooth and even cream and to let the food coloring powder dissolve.
4. Transfer into a jug and blend with an immersion blender to stabilize the emulsion and to get a smoother and silkier cream. Transfer the pistachio cream into a bowl and place in the fridge for faster cooling (the cream should be at the temperature of 25°C). It is not necessary to cover the cream with clingfilm touching the surface.
5. Semi-whip the cold heavy cream until it forms soft peaks. Gently incorporate the semi-whipped cream into the pistachio cream once it is at 25°C, with a scooping-and-folding motion, in order to obtain a light and shiny bavaroise. 
6. Transfer the bavaroise in the Ø 16 cm donut-shaped silicone mould (included in the Silikomart Kit Lady Queen silicone mould), making sure to leave enough space (approximatively 1 cm) for the biscuit Joconde. 
7. Remove the pistachio biscuit Joconde from the freezer and place it on top of the pistachio bavaroise, pressing it gently and slightly down, so that the biscuit Joconde sits flush with the mould. 
8. Freeze in a domestic freezer for approximatively 2-3 hours or in a blast freezer for approximatively 1 hours.

Earl Grey and vanilla whipped ganache

1. The day before, pour 318 g of heavy cream in a bowl and add in the Earl Grey tea. Stir with a spatula, then cover the bowl with clingfilm and place in the fridge overnight (12h), to let the Earl Grey tea infuse the cream gently. 
2. After 12h, strain the cream through a sieve and re-weigh it to obtain 318 g. If it weighs less than 318 g, add extra heavy cream till obtaining 318 g.
3. Weigh out 159 g of cream into a saucepan, then pour the remaining 159 g heavy cream in a jug and place it in the fridge.
4. Soak the gelatin sheets in cold water.
5. Chop the white chocolate into small chunks and transfer them into a mixing glass. 
6. Heat the 159 g of heavy cream placed in the saucepan, without bringing it to boil (heat up to 70°C approximatively), then add in the soaked gelatin sheets and stir until dissolved. Pour over the white chocolate and immediately emulsify with the hand blender to let the chocolate melt and to obtain a smooth and fluid ganache. 
7. Add to wire the remaining 159 g of cold heavy cream (previously placed in the jug), always emulsifying with the immersion blender. 
8. Add to wire the bergamot juice, always emulsifying with the immersion blender. Finally, add in the vanilla seeds and emulsify once again.
9. Transfer the ganache into a flat container (a baking dish, for example), cover with clingfilm touching the surface and chill in the fridge overnight (12h). 
10. The next day, transfer the chilled whipped ganache into the bowl of a stand mixer fitted with a whisk attachment and whip on medium-high speed to a piping consistency or until medium peaks forms.
11. Transfer the whipped ganache into the Ø 18 cm donut-shaped silicone mould (included in the Silikomart Kit Lady Queen silicone mould), filling it approximatively for 1/3. Using a teaspoon, spread the whipped ganache up the sides of mould to eliminate any air bubbles and to avoid whitespace.
12. Unmould the frozen insert composed from pistachio bavaroise and pistachio biscuit Joconde and set it inside the whipped ganache, pressing it gently and slightly down, so it’s almost submerged in the whipped ganache.
    Cover with another layer of whipped ganache on top, ensuring you leave a gap to insert the pistachio croustillant. Insert the pistachio croustillant on top of the whipped ganache and press it down gently so it's level with the top of the mould.
    Remove any excess whipped ganache and freeze for about 4-5h (or overnight, preferably) in a domestic freezer or for about 1h and 30 minutes in a blast freezer. 

Cocoa butter mirror glaze

1. Soak the gelatin sheets in 60 g cold water for at least 10 minutes.
2. Place the cocoa butter into a measuring cup or mixing glass.
3. Heat caster sugar, whole milk and dextrose sugar in a saucepan and bring to boil. Once it has reached the temperature of 104°C, remove the saucepan from the heat and add in the sweetened condensed milk. Stir through with a rubber spatula.
4. Pour into the mixing glass, over the cocoa butter, and emulsify with the hand blender to let the cocoa butter melt. Make sure to not add so much air bubbles while blending. 
5. Heat the Absolu Cristal in the microwave to 65°C and add into the mixture, followed by the drained gelatin sheets.  Emulsify once more, while keeping the blender cup in the middle of the liquid, so that any air bubbles could be formed. 
6. Separate the glaze  by retaining half the glaze (A) and place a quarter in one jug (B) and a second quarter in a second jug (C).
7. Add the green food coloring into the first part of the glaze (A), to obtain the green glaze, and emulsify with the hand blender.
   Add the yellow food coloring into the second part of the glaze (B), to obtain the yellow glaze, and emulsify with the hand blender.
   Add both the green food coloring and a hint of sky-blue food coloring into the third part of the glaze (C), to obtain the aquamarine glaze, and emulsify with the hand blender.
8. Cover the three glazes with clingfilm pressed on top of them and place in the fridge for at least 12h (overnight).
9. Heat the three glazes in microwave until the edges start to melt. Emulsify each one of them with the hand blender, so that the centers begin to melt and in order to obtain a smoother consistency and a shiny look. If you use Bamix hand blender, it is better to use the multi-purpose blade. 
10. Place clingfilm on the surface of each glaze and cool to 27-28°C, placing the jugs in the fridge or taking them at room temperature.
11. In the meantime, cover the working surface with two sheets of clingfilm, slightly overlapping each other. They will serve to collect the excess glaze. Place a Ø 14 cm cake ring on top of the clingfilm.
12. Once the glazes are 27-28°C, layer the different colors in a large jug (1L), starting and ending with the green glaze (A). Keep in mind that more the layers of colors are thin, more the stripes will be thin; on the contrary, the thicker the layers, the bolder your stripes will be. 
13. Unmould the frozen entremet and place it on top of the cake ring. Pour the prepared layered glaze over the entremet.
14. When the glaze stops dripping from the bottom of the entremet, remove any excess glaze from the base of the entremet with a small sharp knife. Place the finished cake onto a plate and place in the fridge for approximately 4 hours to defrost.
15. The excess glaze you scrape up can be re-heated and re-used for other recipes. The glaze can be stored in the fridge for up to 3 weeks or freezer for 2 months and re-heated and adjusted with water if needed.

Assembly and decoration

1. To make the white chocolate decorative thin rings, see the instructions described here.
2. Garnish with 3 tempered white chocolate rings, white chocolate crunchy pearls and edible flowers.