Ingredients
- Pistachios, shelled and unsalted: 150g
- Granulated sugar: 200g
- Heavy cream: 250ml
- Gelatin sheets: 6g
- Whole milk: 100ml
- Egg yolks: 3 large
- Vanilla extract: 1 tsp
- Butter: 50g, unsalted
Instructions
- Step 1: Make the Pistachio Praline: In a heavy-bottomed saucepan, combine the pistachios and sugar. Cook over medium heat, stirring constantly, until the sugar melts and caramelizes. Pour onto a parchment-lined baking sheet and let cool completely. Break into pieces and grind in a food processor until a smooth paste forms.
- Step 2: Prepare the Crème Anglaise: Soak the gelatin sheets in cold water. In a saucepan, heat the milk until simmering. In a separate bowl, whisk together the egg yolks and 50g of the granulated sugar. Gradually pour the hot milk over the egg yolk mixture, whisking constantly.
- Step 3: Cook the Crème Anglaise: Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 82-85°C). Remove from heat and immediately stir in the softened gelatin and vanilla extract.
- Step 4: Combine and Chill: Stir the pistachio praline into the warm crème anglaise until fully incorporated. Allow to cool slightly. Gently whip the heavy cream to soft peaks. Fold the whipped cream into the pistachio crème anglaise.
- Step 5: Assemble and Set: Pour the mixture into desired molds (silicone molds work best) or a prepared cake ring. Refrigerate for at least 4 hours, or preferably overnight, to allow the entremet to fully set.
- Step 6: Unmold and Serve: Carefully unmold the entremet. Decorate as desired with chopped pistachios, gold leaf, or other garnishes. Serve chilled.
Notes
- Store the fully set entremet in an airtight container in the refrigerator for up to 3 days to prevent it from absorbing other flavors.
- This entremet is best served chilled; reheating isn't recommended as it will compromise the texture.
- Garnish with a sprinkle of sea salt alongside the pistachios to enhance the sweet and nutty flavors for an extra special touch.
- For the smoothest praline, warm the pistachios slightly before grinding to release their oils and prevent the mixture from seizing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American