Pistachio Strawberry Mousse Cake | Strawberry and Pistachio Mousse Cake

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This wonderful combination of pistachios and strawberries is worth a try!

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INGREDIENT
Pistachio biscuit (16 cm or 6 inch):
53 g egg (about 1 large egg)
33 g (about 2 Tbsp) granulated white sugar
33 g (about 2 Tbsp) all-purpose flour
5 g melted unsalted butter
1 teaspoon vanilla extract
10 g (about 1 Tbsp) pistachio paste
1 drop of food coloring (optional)

Strawberry compote (16 cm or 6 inch):
250 g (1 cup) strawberry puree
80 g (½ cup) granulated white sugar
10 g (2 tsp) gelatin + 60 ml (2 Tbsp) water
1 teaspoon lemon juice

Strawberry mousse (18 cm or 7 inch):
200 g strawberry puree
100 g granulated sugar
1 Tbsp gelatin + 2 Tbsp water
200 g heavy cream
25 g water
50 g egg whites

How to Make a Mirror Glaze:

PREPARATION
1. Make the Pistachio biscuit. Preheat oven to 350°F (180˚C). Beat the eggs with sugar until white. Combine the eggs mixture, melted butter and pistachio paste in a mixer bowl. Sift the flour into the batter and mix well. Add the food coloring and fold well.
Pour the batter to onto prepared 6-inch baking ring, smooth the surface with a spatula and bake for 8-10 minutes or until the surface is dry and spongy to touch. Cool the cake completely.
2. Make the Strawberry compote. In a small bowl combine gelatin and water and set aside to soften. Combine the strawberry puree and sugar in a small saucepan and bring it to a gentle boil. Add the gelatin and lemon juice. Let cool slightly, pour into 6-inch prepared baking ring and to freeze.
3. Make the Strawberry mousse. In a small bowl combine gelatin and water and set aside to soften. In a mixing bowl, beat the egg whites with a pinch of salt to a foam. Put the granulated sugar and water in a small heavy-based saucepan on low heat and cook syrup until 116°C (240°F) . Then quickly pour the syrup in a steady stream into the middle of the egg whites with one hand whilst simultaneously whisking the syrup into the whites with the other hand, to make a smooth glossy meringue. Whisk the mixture to a density. 1/3 of the strawberry puree mixed with gelatin and warmed in a microwave oven for a few seconds (5-10 seconds). Add the remaining puree and egg whites. In the meantime, whip the heavy cream until soft peak and fold with the mousse.
4. To assemble. The 18 cm baking ring lay a plastic wrap and place in the freezer for 10 minutes. Pour the part of strawberry mousse into the 18 cm baking ring and place the strawberry compote. Then pour the remaining mousse and place the pistachio biscuit. Cover with a plastic wrap and place in the freezer for at least 4-6 hours.
5. Completely frozen cake cover with mirror glaze and decorate as you wish. The mousse cake should be thawed in the refrigerator for 5-6 hours before serving! Источник видео youtube.com/watch?v=V0aG8gx2WhI