
About the bake
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
Step 1:
For the jam:
Mix the pectin with sugar.Step 2:
Cook the raspberries with the sugar mixture on medium heat.
Step 3:
In the meantime, place the gelatine in a bowl of cold water for 5 minutes.
Gelatine & Pectin
Gelatine and pectin can be purchased in any major supermarket.
Step 4:
After 15 minutes of cooking the raspberries, stir in the lime juice and boil for a further 2 minutes.
Step 5:
Take off the heat, strain the gelatine and stir into the jam.
Step 6:
Pour into a clean bowl, cover with cling film and cool immediately.
Step 7:
For the Pistachio Paste:
Preheat oven to 170ºc fan/190ºc/gas mark 4Step 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.
Step 9:
Roast the pistachios for 10 minutes on a silicone mat.
Step 10:
Pour the caramel onto roasted nuts and leave to harden.
Step 11:
Break into pieces and blitz until a paste is formed. Add the oil a little at a time to loosen the mixture
Step 12:
Continue to blitz until a smooth paste is formed
Step 13:
For the Sponge:
Preheat oven to 180ºc fan/200ºc/gas mark 6.Step 14:
Whip together the almonds, pistachio, flour, sugar and eggs until pale.
Step 15:
Fold together the mixtures gently and mix in the melted butter, gently.
Fluffy Sponge
Fold to avoid knocking air out of mixture. You want a fluffy and airy sponge
Step 16:
Divide the mixture onto two lined trays and spread thinly using a palette knife.
Step 17:
Bake for approx. 9-12 mins and allow to cool once baked
Step 18:
For the Creme Bavarois:
Whip the cream to soft peaks and chill.Step 19:
Heat the milk and vanilla.
Step 20:
Beat the eggs with the sugar until pale. Pour the warm milk onto the yolk mixture and whisk to avoid lumps.
Step 21:
Return back onto the heat and stir until thickened slightly.
Step 22:
Soak the gelatine in a bowl of cold water.
Step 23:
Take the custard of the heat, stir in the gelatine and cool immediately
Mixing
Do not stop stirring when cooking.
Avoid cooking on high heat.
Step 24:
Once cool enough, fold in stages, into the whipped cream.
Step 25:
For the Whipped Chantilly:
Whip together all the ingredients on medium speed for a minute or two until soft peaks.Mixing
Due to the high fat content, do not whip on high speed.
Step 26:
Assembly:
Cut the first sponge to fit the mould. Place in the bottom and spread with thin layer of pistachio paste.Step 27:
Top with a thin layer of the jam, followed by half the crème bavarois
Step 28:
Place the second cut sponge onto the crème bavarois. Press down gently and repeat the above.
Step 29:
Finish with the crème bavarois and freeze for at least 6-12 hours. Preferably overnight.
Step 30:
When ready, cut into desired size. For individual portions, cut to 5cm x 15cm.
Step 31:
Fill a piping bag with the whipped cream and pipe peaks onto the sponge.
Step 32:
Decorate with pistachio paste, raspberries, pistachios and freeze-dried raspberries (optional).
Step 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.
Step 34:
Serve with a nice cup of coffee.
Ingredients
For the Jam
- 300g Fresh raspberries
- 4g Pectin
- 150g Billington's Unrefined Golden Caster Sugar
- 10g Lime juice
- 2g Gelatine
For the Pistachio Paste
- 200g Pistachios
- 62g Billington's Unrefined Golden Caster Sugar
- 25ml Grapeseed oil
For the Sponge
- 45g Ground Almonds
- 60g Ground pistachios
- 45g Billington's unrefined icing sugar
- 25g Allinson's plain white flour
- 5 Eggs (medium)
- 40g Billington's Unrefined Golden Caster Sugar
- 15g Unsalted butter (softened)
Creme Bavarois
- 250g Whole milk
- 1 tsp Nielsen-Massey Vanilla Bean Paste
- 3 Egg yolks
- 40g Billington's Unrefined Golden Caster Sugar
- 5g Gelatine
- 230ml Double cream
For the Whipped Chantilly
- 140g Double cream
- 60g Mascarpone
- 1 tsp Nielsen-Massey Vanilla Bean Paste
- 10g Silver Spoon Icing Sugar
Utensils
- Square mould. 4cm (h) x 20 (w)
- Mixing bowl
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the Jam
- 300g Fresh raspberries
- 4g Pectin
- 150g Billington's Unrefined Golden Caster Sugar
- 10g Lime juice
- 2g Gelatine
For the Pistachio Paste
- 200g Pistachios
- 62g Billington's Unrefined Golden Caster Sugar
- 25ml Grapeseed oil
For the Sponge
- 45g Ground Almonds
- 60g Ground pistachios
- 45g Billington's unrefined icing sugar
- 25g Allinson's plain white flour
- 5 Eggs (medium)
- 40g Billington's Unrefined Golden Caster Sugar
- 15g Unsalted butter (softened)
Creme Bavarois
- 250g Whole milk
- 1 tsp Nielsen-Massey Vanilla Bean Paste
- 3 Egg yolks
- 40g Billington's Unrefined Golden Caster Sugar
- 5g Gelatine
- 230ml Double cream
For the Whipped Chantilly
- 140g Double cream
- 60g Mascarpone
- 1 tsp Nielsen-Massey Vanilla Bean Paste
- 10g Silver Spoon Icing Sugar
Utensils
- Square mould. 4cm (h) x 20 (w)
- Mixing bowl