(by Antonio Bachour)

Recipe source
http://www.pastryrevolution.es/…/entremet-de-fresa-y-choco…/

Pistachio sponge
322 g of almond paste
84 g of pistachio paste
112 g of butter
42 g of the inverted sugar
14 g of salt
280 g of eggs
260 g of flour

Preliminary heat on oven to 162 °C.
Shake up nut pastes, oil, invert sugar and salt until weight brightens and will become smooth.
Gradually add eggs on low turns of the mixer.
Sift flour and mix.
Put on paper for pastries and bake within 15-23 minutes.

Strawberry jelly
240 g pulp of strawberry
100 g of strawberry
125 g of sugar
8 g of pectin

Mix pectin and sugar. Heat pulp of strawberry with strawberry to 40 °C. Gradually put in and mix of pectin and sugar, bring to boiling.
Freeze in forms for the center.

White chocolate Mousse
630 g of cream of 35%
630 g of milk
812 g of white chocolate
28 g of gelatin

 

Put gelatin in cold water. Bring milk to boiling and add wrung out gelatin.
Gradually pour out hot milk in chocolate and mix.
When temperature of a ganash reaches 35 °C, mix with the cream, which is shaken up to soft peaks.

Red glaze
112 g of water
215 g of sugar
215 g of glucose
215 g of white chocolate
18 g of gelatin
140 g of condensed milk
red color

Boil water, sugar and glucose. Add gelatin.
Connect syrup to white chocolate.
Add condensed milk and red color.

Assembling
Place a half of chocolate mousse in a form, put a layer of strawberry jelly. Then distribute the remained mousse and place a disk of a pistachio biscuit. Freeze. Cover a entremet with glaze at 30 °C.
Decorate a entremet with berries and a chocolate decor.

Bon appetit !