Raspberry-Pistachio Trifle
Baking and Desserts | Author's cuisine
⏳ Time
1 hour 10 minutes
🥕 Ingredients
13
🍽️ Servings
1
Description
This recipe was shared with us by John Smith, the chef at Green Table.
Ingredients
- Powdered Sugar - 0 oz
- Mascarpone Cheese Unagrande - 1.8 oz
- 33% Cream - 1 fl oz
- Whole egg - 0.9 oz
- Water - 0 fl oz
- Pistachios - 0.2 oz
- Glutinous Rice Flour - 0.4 oz
- Almond - 0.4 oz
- Butter - 0.4 oz
- Salt - ½ g
- Frozen Raspberries - 1.1 oz
- Sugar - 0.4 oz
- Pectin - 0 oz
Step by Step guide
Step 1
Blend the egg yolks in a blender on medium speed.
Step 2
Prepare a sugar syrup using a ratio of 60 grams of sugar to 20 ml of water.
Step 3
Pour the syrup into the egg yolks and whisk thoroughly.
Step 4
Combine 5 grams of pistachios, 2 grams of sugar, and 2 ml of water in a blender and blend until smooth.
Step 5
Mix 20 grams of sugar with pectin and whisk until smooth. Add the thawed raspberries and mix well. Cover with plastic wrap and refrigerate for 15-20 minutes. Then transfer to a pastry bag.
Step 6
Prepare the streusel. To do this, cut the cold butter into cubes. Place it in the mixer bowl, add the rice flour, almond flour, and 10 grams of sugar. Mix on low speed. Spread the mixture onto a baking sheet, cover with plastic wrap, and refrigerate for 20–30 minutes. Then, bake in the oven at 347°F for 15 minutes. Let cool.
Step 7
Whip the cream until thick. Combine the mascarpone with the mixture of egg yolks and sugar syrup. Add the whipped cream and pistachio puree, and mix again. Transfer the mixture into a piping bag.
Step 8
Assemble the dessert. A small jar or a tall glass works well for serving. Start by adding a layer of mascarpone cream at the bottom, followed by the raspberry filling, and then another layer of cream on top. Finish by sprinkling with streusel and powdered sugar.
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