The last time I made this I thought the pistachio and raspberry flavours didn’t really come through. I told myself for the next attempt I will definitely amp up both these flavours, as it seems like a really promising combination.
So, for this attempt, I decided to do away with the joconde layers, and added a crunch factor with a pistachio sablé.
I also took the opportunity to try out yet another white chocolate mirror glaze recipe. I was a little heavy-handed on the colour – it looked kind of nuclear, but it is shiny and smooth, so, no complaints there.
Makes 5 x 8cm cakes
A portion of raspberry jam and pistachio mousse and half portion of dark chocolate mousse from the original Ambroisie recipe I used.
5 8cm rounds of pistachio sablé (less than half a portion)
For assembly instructions, please refer to this, replacing raspberry jam for passion fruit cremeux and pistachio mousse for hazelnut praline Bavarian cream.
For the white chocolate mirror glaze
200g white granulated sugar
16g gelatine powder bloomed in 100g water
140g condensed milk
220g white chocolate couverture
1) Place white chocolate couverture in a large bowl.
2) Combine sugar, glucose and 60g water in a medium saucepan and bring to a boil for 2 to 3 minutes.
3) Remove from heat, then whisk in gelatine mass and condensed milk until smooth.
4) Pour hot liquid mixture over the prepared chocolate, emulsify with a hand blender, then strain and keep overnight (ideally for 24 hours)
5) Heat to between 30C and 35C, color and use as desired.
6) To achieve the effect above, first cover the frozen entremet with a layer of green-colored glaze, then, dab a generous drop of red glaze on a spatula and smooth it over the top of the entremet.
Each of the entremet is composed of approximately:
- 18g raspberry jam
- 54g pistachio mousse
- 70g chocolate mousse
- 30g white chocolate mirror glaze
Apart from the teenage-mutant-ninja-turtle-colored glaze, I am very happy with this rendition of the Ambroisie. As much as I love chocolate, I love how the raspberry and pistachio goes with the chocolate, each a star in its own way. This is definitely going into my books as a go-to entremet recipe.