Blueberry, but the variety from the region is a small berry that I have adored for a long time, and the idea came to me to create a mousse with a raspberry insert on a pistachio dacquoise. Absolutely delicious, raspberry pairs very well with blueberry.
Preheat the oven to 200°. Toast the pistachios in a skillet over medium heat for a few moments, stirring. Let cool.
Grind half of the pistachios into powder and the other half into small pieces to add a crunchy texture. Mix the pistachio powder with the icing sugar. Whip the egg whites until stiff peaks form. Loosen the pistachio cream with a little of the whipped egg whites, then gently fold everything into the previous mixture using a spatula.
Line a 22 cm circle with parchment paper, pour in the batter, and bake for 10-12 minutes at 200°C. Let it cool. Then place your dacquoise in a 21 cm diameter circle. Line the circle with acetate.
Insert raspberries: Soak the gelatin in cold water. Blend the raspberries finely. Add the sugar and then heat gently. Incorporate the gelatin and dissolve it completely. Pour into a round mold with a maximum diameter of 14 cm. Freeze.
Blueberry Mousse: Blend the blueberries and strain through a sieve to retrieve the maximum amount of puree. Soak the gelatin in cold water for 10 minutes. Slightly heat half of the blueberry puree. Add the wrung gelatin leaves to dissolve them. Mix with the remaining blueberry puree and let cool to room temperature. Whip the cream and gradually add the sugar. Gently fold the blueberry puree into the whipped cream.
Assembly: Pour half of the blueberry mousse over the dacquoise. Add the raspberry insert. Finish with the remaining mousse. Let set in the refrigerator.
Blueberry Mirror: Gently heat a bit of blueberry coulis with sugar and add the squeezed gelatin leaves to dissolve them. Then mix this with the remaining coulis. Carefully pour the coulis over the blueberry bavarois. Place everything in the refrigerator for about 2 hours. At serving time, remove the ring, carefully peel off the wrap, and decorate with blueberries and crushed pistachios. According to my dessert lovers, it was excellent, and my two little girls loved it.
To finish, this dessert can be prepared the day before and left in the refrigerator for a full night. You can also freeze it.
0 servings
8
EN 
TH