Raspberry & Pistachio Joy by Selasi Gbormittah

  • Total Time

    2d 0h 30m
    • Prep Time

      2d 0h 0m
    • Bake Time

      30m
  • Serves

    6

  • Skill Level

    Showstopper
  • 0 Reviews

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This recipe is by Selasi Gbormittah who featured on the Great British Bake Off in 2016. This recipe combines raspberries and pistachios on a ligh bed of sponge to form a delicate dessert  to impress. 

 

 

Method

  1. For the jam:

    Mix the pectin with sugar.

  2. Cook the raspberries with the sugar mixture on medium heat.

  3. In the meantime, place the gelatine in a bowl of cold water for 5 minutes.

    Top Tip: Gelatine & Pectin
  4. After 15 minutes of cooking the raspberries, stir in the lime juice and boil for a further 2 minutes.

  5. Take off the heat, strain the gelatine and stir into the jam.

  6. Pour into a clean bowl, cover with cling film and cool immediately.

  7. For the Pistachio Paste:

    Preheat oven to 170ºc fan/190ºc/gas mark 4

  8. Make a dry caramel. Place sugar in a pan and cook on low heat until soft to medium boil stage (Caramel). Do not stir.

  9. Roast the pistachios for 10 minutes on a silicone mat.

  10. Pour the caramel onto roasted nuts and leave to harden.

  11. Break into pieces and blitz until a paste is formed. Add the oil a little at a time to loosen the mixture

  12. Continue to blitz until a smooth paste is formed

  13. For the Sponge:

    Preheat oven to 180ºc fan/200ºc/gas mark 6. 

  14. Whip together the almonds, pistachio, flour, sugar and eggs until pale.

  15. Fold together the mixtures gently and mix in the melted butter, gently.

    Top Tip: Fluffy Sponge
  16. Divide the mixture onto two lined trays and spread thinly using a palette knife.

  17. Bake for approx. 9-12 mins and allow to cool once baked

  18. For the Creme Bavarois:

    Whip the cream to soft peaks and chill.

  19. Heat the milk and vanilla.

  20. Beat the eggs with the sugar until pale. Pour the warm milk onto the yolk mixture and whisk to avoid lumps.

  21. Return back onto the heat and stir until thickened slightly.

  22. Soak the gelatine in a bowl of cold water.

  23. Take the custard of the heat, stir in the gelatine and cool immediately

    Top Tip: Mixing
  24. Once cool enough, fold in stages, into the whipped cream.

  25. For the Whipped Chantilly:

    Whip together all the ingredients on medium speed for a minute or two until soft peaks.

    Top Tip: Mixing
  26. Assembly:

    Cut the first sponge to fit the mould. Place in the bottom and spread with thin layer of pistachio paste.

  27. Top with a thin layer of the jam, followed by half the crème bavarois

  28. Place the second cut sponge onto the crème bavarois. Press down gently and repeat the above.

  29. Finish with the crème bavarois and freeze for at least 6-12 hours. Preferably overnight.

  30. When ready, cut into desired size. For individual portions, cut to 5cm x 15cm.

  31. Fill a piping bag with the whipped cream and pipe peaks onto the sponge.

  32. Decorate with pistachio paste, raspberries, pistachios and freeze-dried raspberries (optional).

  33. To create the filled pistachio domes on the whipped cream, use a warm domed measuring spoon and cut the top of the piped whipped peaks. Fill with the pistachio paste.

  34. Serve with a nice cup of coffee.

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