March 6, 2023
Pistachio Entremet
Nutty and floral pistachio paste, cream, and sponge meet with a delicious ricotta cream in this entremet that gets a fancy finish with a mirror glaze. I like to decorate this with flowers. Note that this recipe will make extra sponge cake, I like to freeze the extra for future use. Likewise, only about half of the glaze will be used and the excess can be scooped up once set and frozen for up to a month or refrigerated for a week.
Servings: 16
Calories: 246kcal
Ingredients
Pistachio Cake
- 1 egg
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon pistachio extract optional
- 1 teaspoon stevia glycerite or 1/3 cup monk fruit, powdered
- 1/8 teaspoon salt
- 1/4 cup almond flour or other nut flour of your choice
- 2 tablespoons pistachios finely ground
- 1/2 teaspoon baking powder
- 3 egg whites
- 2-3 drops natural green food dye optional
- 1/4 teaspoon xanthan gum
Pistachio Paste
- 1 cup pistachios shelled and unsalted, toasted
- 1/4 cup pistachio oil plus water as needed to obtain a smooth paste
- 1 teaspoon pistachio extract optional
- 1/4 teaspoon stevia glycerite or to taste
- 4-6 drops natural green food dye optional
- 1/8 teaspoon salt
Pistachio Cream
- 1/2 batch pistachio paste above
- 1/3 cup heavy cream or cashew cream for dairy-free
- 2 ounces sugar-free white chocolate 1/2 cup, or more heavy cream and stevia glycerite to taste (substitute 1/4 cup cashew cream and 1/4 cup pistachio oil for dairy-free and add stevia to taste)
- pinch salt
Ricotta Cream
- 1 cup heavy cream
- 1 cup ricotta cheese pureed in a blender until smooth
- 2 teaspoons vanilla
- 1/4 teaspoon stevia glycerite
- pinch of salt
Mirror Glaze
- 9 g gelatin unflavored
- 1/4 cup cold water
- 3/4 cup liquid allulose
- 1/2 cup heavy cream
- 50 g sugar-free white chocolate
- green food color natural, to taste
Instructions
For the Cake
- Preheat the oven to 350ºF and line a, 9×13-inch rimmed baking pan with baking parchment. Set aside.
- Combine the whole egg, vanilla, stevia, and salt. Beat with an electric mixer until light, fluffy and doubles in volume and the mixture falls in ribbons from the whisk, about 5 minutes. Fold in the almond flour and baking powder.
- In a clean bowl with a clean whisk, beat the egg whites and xanthan gum with an electric mixer until they form medium peaks (not quite stiff peaks). Gently whisk one third of the whites into the almond batter to lighten. Then fold in the remaining whites until evenly combined.
- Spread mixture evenly into the bottom of the prepared pan and bake for 12-15 minutes, or until springy to the touch but not browned. A toothpick inserted should come out clean. Cool completely in the tin, about 20 minutes before removing and storing, wrapped in cling film to prevent drying.
For the Ricotta Cream
- Combine the cream, ricotta, vanilla, sweetener, and salt and beat with an electric mixer until stiff peaks, about 4 minutes.
For the Pistachio Paste and Cream
- Add the pistachios (for both the paste and the cream) to a small pot and cover with several inches of water. Bring to a boil and boil the pistachios for 5 minutes. Drain the water and pour the pistachios onto a clean towel. Fold the towel in half and rub the pistachios between the towel to remove the skins.
- Add the peeled pistachio paste ingredients to a blender and blend until completely smooth, adding water if necessary. Reserve half in a bowl and set aside.
- To the remaining half, add another pinch of salt, chocolate, and butter.
- Heat cream. Pour over remaining ingredients in a blender and let stand for 5 minutes to soften the white chocolate. Blend until completely smooth. If you are skipping the white chocolate, do not bother heating the cream and just blend everything together.
For the Mirror Glaze
- Sprinkle the gelatin over the water and let stand for at least 5 minutes to rehydrate.
- Heat the cream and allulose over medium heat until just simmering. Add the bloomed gelatin and stir until dissolved. Remove from heat and add the white chocolate and color. Let stand for 5 minutes to melt the chocolate then stir until smooth (or use an immersion blender to combine).
- Place a sheet of plastic wrap directly on the surface of the glaze and refrigerate overnight (you can use it the same day you make it but the advantage to letting it set overnight is that the bubbles will rise and stick to the plastic, making your glaze bubble-free).
To Assemble
- Spoon the pistachio cream into the top of a silicone cake mold. Top with ricotta cream, followed by pistachio paste, and then cake (trimmed to fit your mold). Freeze until completely frozen, at least 8 hours and preferably overnight.
- Rewarm the glaze until completely liquid in the microwave. Cool to 90ºF.
- Line a rimmed baking sheet with plastic wrap and invert a cup or two on the sheet. Unmold the cake place on top of the cup(s) so that the edges of the cake overhang (this will allow the glaze to flow over the edges of the cake). When the glaze is 90ºF, pour the glaze over frozen cake. When the glaze stops dripping, trim any drips over the edge with a knife and then transfer the cake to a serving plate. Let thaw before serving. To get the cleanest slices, dip a knife in hot water and dry it before cutting.
Notes
Extra glaze that you catch on the tray can be collected when it sets and refrigerated or frozen for another use.
Protein:Energy Quotient [calories]: 0.16, Protein % of calories: 9.7%
Nutrition Facts
Pistachio Entremet
Amount per Serving
Calories
246
% Daily Value*
Fat
23
g
35
%
Saturated Fat
10
g
63
%
Trans Fat
0.001
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
85
mg
28
%
Sodium
74
mg
3
%
Potassium
161
mg
5
%
Carbohydrates
15
g
5
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
7
g
14
%
Vitamin A
569
IU
11
%
Vitamin C
1
mg
1
%
Calcium
75
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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