Cherry Pistachio Vanilla Cheese Mousse

Overview

How to cook Cherry Pistachio Vanilla Cheese Mousse at home

Tags

• dessert
• afternoon tea
• almond flour
• amarena cherry
• amarena liqueur
• butter
• butter (softened)
• cake flour
• cherry puree
• cocoa powder
• egg yolk
• fine granulated sugar 1
• fine granulated sugar 2
• invert sugar
• mascarpone cheese
• nh pectin powder
• pistachio sauce
• raspberry puree
• vanilla pod
• whipping cream 1
• whipping cream 2
• fine sugar
• gelatin tablets
• milk
• protein
• sea salt

Ingredients

Steps

1. 1 Soften the butter, add sugar and beat until combined with almond flour and cake flour to form a dough.

   

2. 2 Roll the dough into about 2mm, cut into about 5cm squares, freeze in the refrigerator for 1 hour, and bake in a preheated oven at 160°C for 10 to 12 minutes. Let cool and set aside.

   

3. 3 Beat egg yolks with sugar until pale.

   

4. 4 Beat egg whites and sugar into meringue.

   

5. 5 Mix egg yolks and whites.

   

6. 6 Sift in the cocoa powder and cake flour and mix well.

   

7. 7 Pour into an 8-inch square mold and bake at 170°C for 14 minutes.

   

8. 8 After the baked cake embryo has cooled, cut it into 5mm thick pieces and spread it on the bottom of the mold and put it in the refrigerator to freeze.

   

9. 9 Chopped Amarena cherries and pureed invert sugar are heated together to about 40°C.

   

10. 10 Add pectin and sugar and continue to simmer until thickened. Remove from heat and allow to cool to room temperature.

    

11. 11 Pour the cooled jam onto the cake base and continue freezing.

    

12. 12 After the milk cream is boiled, pour in the egg yolks that have been beaten until white, mix thoroughly, then return to the pot and cook over low heat until thick.

    

13. 13 Remove from heat, add soaked gelatine and allow to cool to 30°C.

    

14. 14 Beat the butter and pistachio paste with a whisk until fully combined.

    

15. 15 Add the cooled egg yolk paste and mix well.

    

16. 16 Add the whipping cream and stir evenly.

    

17. 17 Pour the jam on top.

    

18. 18 Smooth out and freeze for half an hour.

    

19. 19 Unmold and cut into 16 pieces for filling (only these three layers can serve as a mousse dessert by themselves).

    

20. 20 Peel the vanilla pod, scrape out the seeds and husk, add the whipped cream and boil.

    

21. 21 Add the beaten egg yolks and continue to cook until thickened and add the soaked gelatine.

    

22. 22 Beat the mascarpone and liqueur thoroughly.

    

23. 23 Mascarpone mixed with cooked vanilla egg yolk paste.

    

24. 24 Whip the whipped cream and mix with the mascarpone.

    

25. 25 Add regular mascarpone cream into the mold, put it into the cut recess and press gently, then continue adding mascarpone cream to fill the gaps in the mold.

    

26. 26 Seal the pastry base and place in the refrigerator.

    

27. 27 After demoulding, spray with white chocolate sandblasting (white chocolate and cocoa butter are melted and mixed at a ratio of 1:2, add fat-soluble white toner, and cool to 35°C).