Pistachio and Blood Orange Entremets

Ingredients

• Blood orange juice (fresh)180g
• Blood orange zest4g
• Gelatin sheets (silver grade)10g
• Caster sugar200g
• Egg yolks90g
• Whole eggs100g
• Unsalted butter60g
• Raw pistachio paste (100%)130g
• Almond flour80g
• Pistachio flour40g
• Powdered sugar90g
• Egg whites120g
• Plain flour30g
• Heavy cream (35%)400g
• White chocolate (35%)150g
• Whole milk100g
• Neutral glaze (nappage)200g
• Blood orange segments (supremed)80g
• Toasted chopped pistachios40g
• Green food coloring (oil-soluble, optional)1g

Method

1. 1.BLOOD ORANGE CURD INSERT: Bloom 4g gelatin in cold water. Whisk juice, zest, whole eggs, yolks, and 100g sugar in a saucepan over medium heat until thickened to 82°C.
2. 2.Off heat, stir in butter and drained gelatin until smooth. Pour into a 16cm disc mold and freeze solid.
3. 3.PISTACHIO JOCONDE: Preheat oven to 200°C. Whip egg whites with 30g caster sugar to stiff peaks.
4. 4.Fold together almond flour, pistachio flour, powdered sugar, 80g whole eggs, and pistachio paste until smooth. Gently fold in whites, then plain flour.
5. 5.Spread thinly on a lined baking sheet. Bake 8–10 min until just set. Cool, then cut two 16cm rounds.
6. 6.PISTACHIO MOUSSE: Bloom 6g gelatin. Heat milk to a simmer, melt in white chocolate and pistachio paste off heat. Stir in drained gelatin and green coloring if using. Cool to 28°C.
7. 7.Whip heavy cream to soft peaks. Fold (incorporer) into the pistachio base in two additions.
8. 8.ASSEMBLY (montage à l'envers): Pour half the mousse into a 18cm entremet ring lined with acetate. Freeze 10 min until just set.
9. 9.Press in the frozen curd insert, then a joconde round. Add remaining mousse, top with the second joconde round. Freeze overnight.
10. 10.GLAZE: Warm nappage to 35°C. Unmold frozen entremet, place on a wire rack, and pour glaze evenly over the top.
11. 11.Decorate immediately with blood orange supremes and toasted pistachios. Refrigerate 4 hours before serving.