pistachio butter/pastefor the crunchy base~150 gest.
white chocolate~100 gest.
roasted kadaif (shredded phyllo)~80 gest.
pistachio biscuit discinsert layer~1est.
waterfor pistachio marmalade~½ cupest.
heavy cream~1 cupest.
pistachio pastefor the marmalade~150 gest.
sugar~100 gest.
agar-agar~2 tspest.
matcha powderfor the ganache montée mousse~2 tbspest.
cocoa butterfor the chocolate coating (aromage)
~80 gest.
dark chocolatefor the chocolate coating~150 gest.
pistachio pastefor the pistachio brittle decoration~100 gest.
cocoa butterfor the pistachio brittle~50 gest.
toasted pistachiosfor topping the brittle~100 gest.
cocoa nibsfor topping the brittle~50 gest.
Steps
▶ Tap a timecode to jump to roughly that moment in the video.
1
Make the crunchy base by mixing pistachio butter, white chocolate, and roasted kadaif; press into a round mold, top with a pistachio biscuit disc, freeze until set, then unmold and keep frozen.
2
Make the pistachio marmalade by heating water, cream, and pistachio paste, then stirring in a sugar-agar mixture, boiling and simmering for about 2 minutes; refrigerate overnight to set into a rich, jam-like marmalade.
3
Whip the matcha ganache montée to medium-soft peaks to create the matcha mousse.
4
Since the cake is assembled upside down, use the plastic wrap technique if you don't have a silicone mold. Fill the mold halfway with matcha mousse and pipe more around the edges.
5
Spread the pistachio marmalade over the mousse, top with the frozen crunchy pistachio insert, freeze overnight, unmold, cut into 12 portions, and keep frozen.
6
Make the chocolate coating by mixing melted cocoa butter with dark chocolate and straining it; dip each frozen cake slice into the chocolate one at a time, keeping the rest frozen.
7
Make the pistachio brittle by combining pistachio paste with cocoa butter, spreading into discs, topping with toasted pistachios and cocoa nibs, flattening, freezing to set, and cutting into 12 triangles.
8
Decorate each cake slice with a pistachio brittle triangle, then refrigerate the finished cakes for a few hours to thaw before serving.