Raspberry & Pistachio Joy

For the jam:

Mix the pectin with sugar.

Cook the raspberries with the sugar mixture on medium heat.

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

After 15 minutes of cooking the raspberries, stir in the lime juice and boil for a further 2 minutes.

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

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

For the Pistachio Paste:

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

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

Roast the pistachios for 10 minutes on a silicone mat.

Pour the caramel onto roasted nuts and leave to harden.

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

Continue to blitz until a smooth paste is formed

For the Sponge:

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

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

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

Divide the mixture onto two lined trays and spread thinly using a palette knife.

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

For the Creme Bavarois:

Whip the cream to soft peaks and chill.

Heat the milk and vanilla.

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

Return back onto the heat and stir until thickened slightly.

Soak the gelatine in a bowl of cold water.

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

Once cool enough, fold in stages, into the whipped cream.

For the Whipped Chantilly:

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

Assembly:

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

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

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

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

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

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

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

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.

Serve with a nice cup of coffee.