Raspberry Pistachio Entremets Recipe

Soak Gelatin

Soak the gelatin sheets in cold water for about 10 minutes until softened.

Blend Raspberries

Blend the raspberries in a food processor until smooth. Strain through a sieve to remove seeds.

Whip Cream

In a bowl, whip the heavy cream until it forms soft peaks.

Combine Ingredients

In a saucepan, heat the strained raspberry puree and sugar until warm. Remove from heat and stir in the softened gelatin until dissolved.

Fold in Cream

Let the mixture cool slightly, then fold in the whipped cream and pistachio paste gently.

Set in Mould

Pour the mixture into a prepared entremets mould and refrigerate for at least 4 hours or until set.

Heat Cream

In a saucepan, heat the heavy cream until just below boiling.

Whisk Yolks and Sugar

In a bowl, whisk the egg yolks and sugar together until pale and thick.

Combine and Cook

Gradually pour the hot cream into the egg mixture, whisking constantly. Return to the saucepan and cook over low heat until thickened.

Add Passion Fruit

Stir in the passion fruit puree and strain through a sieve. Allow to cool.

Make Meringue

Whisk the egg whites until foamy, then gradually add granulated sugar until stiff peaks form.

Fold in Dry Ingredients

Sift together almond flour and icing sugar, then fold into the meringue gently.

Pipe and Bake

Transfer the mixture to a piping bag and pipe rounds onto a baking sheet. Let rest for 30 minutes, then bake at 150°C (302°F) for 15-20 minutes.

Cool and Fill

Let the macarons cool, then fill with rose water buttercream or desired filling.