Cherry and Pistachio Petit Gâteau

Ingredients

• Fresh cherries, pitted300g
• Caster sugar (for compote)40g
• Lemon juice15g
• Kirsch10g
• Raw pistachios, blanched120g
• Icing sugar80g
• Almond flour40g
• Whole eggs2
• Egg whites3
• Caster sugar (for dacquoise)60g
• Butter, melted and cooled30g
• Whole milk250g
• Heavy cream (35%)400g
• Egg yolks4
• Caster sugar (for mousse)70g
• Cornstarch18g
• Pistachio paste (100%)60g
• Gelatin sheets (gold)6g
• White chocolate, chopped80g
• Neutral glaze100g
• Green food colouring (oil-based)2 drops
• Toasted pistachios, halved, to decorate30g
• Fresh cherries, to decorate6

Method

1. 1.Make the cherry compote: combine pitted cherries, 40g sugar, and lemon juice in a saucepan. Cook over medium heat 8–10 min until jammy. Stir in kirsch, then chill flat in a shallow tray.
2. 2.Preheat oven to 170°C. Blitz pistachios and icing sugar together until a fine powder. Fold in almond flour.
3. 3.Whip egg whites to soft peaks, gradually adding 60g caster sugar until glossy and firm.
4. 4.Fold whole eggs into the pistachio powder, then gently fold in the meringue in two additions. Fold in melted butter last.
5. 5.Spread batter 1cm thick onto a parchment-lined sheet pan. Bake 12–14 min until just set and lightly golden. Cool completely, then cut 6 rounds to fit your ring moulds (7cm diameter).
6. 6.Bloom gelatin in cold water for 5 min. Bring milk to a simmer. Whisk yolks, 70g sugar, and cornstarch until pale.
7. 7.Pour hot milk over yolk mixture, whisk, return to pan. Cook over medium heat, stirring constantly, until thick. Remove from heat.
8. 8.Stir in pistachio paste, white chocolate, and drained gelatin until smooth. Press cling film to the surface and cool to 28°C.
9. 9.Whip heavy cream to soft peaks. Fold into the cooled pistachio cream in two additions.
10. 10.Line 6 ring moulds (7cm × 4cm) with acetate. Pipe a layer of mousse to fill one-third of the mould. Freeze 10 min until slightly set.
11. 11.Spoon a teaspoon of cherry compote into the centre of each mould. Top with a dacquoise round, pressing gently.
12. 12.Pipe remaining mousse flush with the top. Smooth and freeze at least 4 hours or overnight.
13. 13.Warm neutral glaze to 35°C, tint with food colouring. Unmould the entremets, glaze each one with a spoon.
14. 14.Decorate immediately with halved toasted pistachios and a fresh cherry. Refrigerate 1 hour before serving.