Sicile (Pistachio & Blackberry Entremet)

An entremet by Hidemi Sugino with pistachio joconde, blackberry mousse and pistachio mousse.

Ingredients

90 g	heavy cream (blackberry mousse)
90 g	blackberry puree
4 g	gelatin leaves, softened in cold water
30 g	Italian meringue (see recipe)
18 g	eau-de-vie de framboise (raspberry brandy)
—	wild strawberries (optional, not used)
120 g	sugar (Italian meringue)
30 g	water (Italian meringue)
60 g	egg whites (Italian meringue)
450 g	heavy cream (pistachio mousse)
45 g	pistachio paste
450 g	milk
1/10	vanilla bean
100 g	egg yolks (pistachio mousse)
100 g	sugar (pistachio mousse)
10 g	gelatin leaves (pistachio mousse)
40 g	30°B sugar syrup (soaking, see recipe)
20 g	water (soaking syrup)
25 g	Kirsch

By Hidemi Sugino.

Pistachio Joconde — see this recipe (referenced separately).

Blackberry Mousse:

Whip the heavy cream to a soft peak and set aside.
Heat the blackberry puree and bring it to a simmer, take it off the heat.
Add the gelatin leaves or melted powdered gelatin, mix well.
Let the blackberry mixture cool on an ice bath, stirring once in a while.
Once cooled, add the liqueur.
Fold in the Italian meringue.
Lastly, fold in the whipped cream.
Pour into plastic-lined 7" square cake ring or baking pan and put it in the freezer.
Once frozen, cut out circles smaller than the cake ring you are using to assemble the cake.

Italian Meringue:

Mix together the sugar and the water in a saucepan and bring it to 118-120C.
When the temperature is close, start whipping the egg whites.
Once the sugar syrup is ready, pour the syrup into the egg white with the mixer still running.
Whip until stiff and shiny.

Pistachio Mousse:

Whip the heavy cream until soft peak and set aside.
Combine milk, pistachio paste, and vanilla bean seeds in a saucepan, bring to a simmer.
Meanwhile, whisk the egg yolks and the sugar until pale.
Once the milk mixture is ready, temper the yolk with the milk and return it back to the saucepan.
Stirring constantly, bring the mixture to 84C under low heat.
Add the gelatin and mix well.
Strain the mixture and let cool on an ice bath.
Fold in the whipped cream.

Soaking syrup:

Mix all ingredients (40g 30°B sugar syrup — see this recipe; 20g water; 25g Kirsch).

To Assemble:

Assemble the cake upside down.
Brush the pistachio joconde with the soaking syrup.
Place an acetate sheet in the bottom of a sheet pan and place the cake rings on top.
Pipe some pistachio mousse.
Place the blackberry mousse in the center.
Pipe more mousse almost to the top of the ring.
Place the pistachio joconde at the top, pushing it down slightly so that it is the same level with the mousse.
Freeze overnight and unmold (the bottom is now the top part).
Glaze with neutral glaze and decorate with blackberry and pistachio pieces.