Ingredients:

  • 100g pistachio flour
  • 30g all-purpose flour
  • 2 large eggs
  • 60g granulated sugar
  • 25g unsalted butter, melted
  • 200g raspberries, fresh or frozen
  • 40g granulated sugar for compote
  • 1 tsp lemon juice
  • 10g gelatin powder
  • 50ml cold water for blooming gelatin
  • 80g unsweetened pistachio paste
  • 100g white chocolate chips
  • 100ml whole milk
  • 250ml heavy whipping cream (35% fat)

Instructions:

  1. Preheat oven to 180°C.
  2. Whip 2 large eggs and 60g sugar until tripled in volume and pale yellow.
  3. Gently fold in 100g pistachio flour and 30g all-purpose flour.
  4. Stir in 25g melted butter.
  5. Spread the biscuit batter onto a tray and bake for 12 minutes until springy to the touch. Let cool, then cut into circles.
  6. Stir 2g of the gelatin into 10ml of the water; let it sit until firm.
  7. Heat 200g raspberries with 40g sugar and 1 tsp lemon juice until the fruit breaks down and bubbles.
  8. Remove from heat and stir in the bloomed gelatin until melted.
  9. Pour into small 3cm round molds and freeze until rock hard (about 2 hours).
  10. Use the remaining 8g gelatin and 40ml water to bloom gelatin.
  11. Heat 100ml milk, pour over 100g white chocolate chips and 80g pistachio paste. Stir until glossy and smooth.
  12. Stir the bloomed gelatin into the warm chocolate mixture.
  13. Beat 250ml heavy cream to soft peaks.
  14. When the chocolate mix is lukewarm, gently fold in the cream.
  15. To assemble, fill your molds halfway with mousse. Press a frozen raspberry insert into the center. Top with more mousse, leaving a small gap at the top. Place a pistachio biscuit circle on top, pressing down slightly. Freeze the entire mold for at least 4 hours.