Strawberry Pistachio Entremet

Steps

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1. 1
   Prepare the crunchy base by combining melted white chocolate with pistachio paste, adding a pinch of florelle, then gently folding in puffed rice, wafer flakes, and crushed pistachios. Spread into disc molds and freeze until set.
   ▶ ≈0:12
2. 2
   Make the pistachio sponge by combining oil with pistachio paste. Beat egg whites with one-third of the sugar to soft peaks, then gradually add remaining sugar while beating to form light, fluffy meringue. Lower speed, add egg yolks, fold in sifted dry ingredients, crushed pistachios, and the pistachio paste mixture. Pour into prepared molds and bake at 180°C for about 35 minutes.
   ▶ ≈0:41
3. 3
   Prepare the strawberry insert by washing and drying fresh strawberries, pureeing half and dicing the remainder. Cook the strawberry puree with sugar mixed with pectin, add lime zest, lemon juice, and raspberry liqueur, then fold in the diced strawberries. Remove from heat, add softened gelatin, pour into molds, and freeze overnight.
   ▶ ≈1:32
4. 4
   Make the pistachio mousse by bringing heavy cream to a boil. Whisk remaining sugar with egg yolks, temper with the hot cream, return to saucepan, mix well, and cook to 85°C. Remove from heat, add softened gelatin and pistachio paste, strain through a sieve, and cool to 32°C. Whip heavy cream to soft peaks and fold in the pistachio cream mixture.
   ▶ ≈2:39
5. 5
   Assemble the cake by placing the crunchy pistachio disc on the bottom, seal with pistachio mousse, top with the pistachio biscuit, add more mousse, insert the frozen strawberry disc, and finish with another layer of mousse. Two cakes or multiple dessert cups can be made.
   ▶ ≈3:31
6. 6
   For the final finish, either spray with green velvet spray or prepare a pistachio mirror glaze. To make the glaze: bring water, sugar, and heavy cream to a boil, mix with neutral glaze, add melted gelatin and pistachio paste, blend well, and strain. Refrigerate overnight, then rewarm to 40°C and glaze the frozen cake.
   ▶ ≈3:58