Creating an entremet might sound like stepping into a professional pastry kitchen. You may picture precise molds, glossy mirror glaze, and intricate layers. But with clear steps, patience, and the right tools, you will produce a Pistachio Raspberry Entremet that looks as refined as any boutique patisserie offering.
I have made this entremet several times in my own kitchen, testing each layer for balance, texture, and flavor. This article will walk you through every step, from the vibrant pistachio mousse to the glossy mirror glaze, giving you the confidence to recreate it at home.
Why Pistachio and Raspberry Work So Well Together
Pistachio offers a creamy, nutty base that pairs beautifully with the tart brightness of raspberries. The mousse brings a soft richness, while the raspberry insert cuts through with a fresh, fruit-forward burst.
The contrast of colors makes each slice visually striking. The pale green mousse surrounds a deep red core, while the mirror glaze adds a polished finish that makes this entremet stand out on any dessert table.
Starting with the Raspberry Insert
Begin by cooking the raspberries, sugar, and lemon juice in a small saucepan. The fruit softens and releases its juices, creating a rich compote.
After blending and straining to remove the seeds, bloom the gelatin and stir it into the warm puree. The gelatin sets the insert firmly enough to hold its shape inside the mousse. Pour this mixture into a small silicone mold or loaf pan lined with plastic wrap. Let it freeze solid for several hours or overnight.
Freezing ensures the insert stays centered when assembled, preventing it from bleeding into the mousse.
Building the Crunchy Caramel Base
This base gives the entremet texture that contrasts with the smooth mousse. Melt white chocolate and combine it with crushed speculoos biscuits, feuilletine, a touch of caramel sauce, and a pinch of sea salt.
The biscuits bring a spiced crunch, while the feuilletine or cornflakes provide light crispiness. Press this mixture into the bottom of a lined mold and freeze it until firm.
This layer will sit at the top of your mold during assembly but becomes the bottom of the finished entremet after unmolding.
Preparing the Pistachio Mousse
The mousse forms the bulk of the entremet. Bloom gelatin in cold water first.
In a bowl, whisk egg yolks and sugar until pale. Heat whole milk gently, then temper the yolks by slowly pouring in the warm milk while whisking. Return the mixture to the saucepan and cook until it thickens and reaches 82°C.
Remove from heat, then stir in pistachio paste, bloomed gelatin, and optional natural green coloring. I often add a touch of spirulina or matcha for a soft green hue without affecting the flavor.
Let the custard cool fully before folding in softly whipped heavy cream. This step transforms the mixture into a light, airy mousse with a smooth texture.
Comparison: Spirulina or Matcha for Color?
I have tested both. Spirulina gives a gentle, earthy green that feels very natural. Matcha adds a slightly deeper tone with a mild tea note. If you want pure pistachio flavor, spirulina keeps the mousse clean. If you enjoy a hint of matcha’s complexity, that option works well.
Personally, I use spirulina when I serve this for pistachio purists.
Assembling the Entremet
Pour half of the pistachio mousse into your silicone mold. Smooth it slightly up the sides to create space for the insert.
Place the frozen raspberry insert in the center, pressing gently so it sits evenly. Cover with the remaining mousse and smooth the surface.
Finally, position the frozen crunchy caramel base on top. Freeze the entire entremet overnight until completely solid. Freezing locks the layers in place and allows for a clean mirror glaze finish.
Making the Mirror Glaze
Bloom gelatin again for this stage. Heat water, sugar, glucose syrup, and sweetened condensed milk in a saucepan until simmering.
Pour the hot mixture over chopped white chocolate and the bloomed gelatin. Let it sit briefly, then blend with an immersion blender to create a smooth glaze. Add pink or red food coloring to achieve your desired shade.
Allow the glaze to cool to around 32–35°C before pouring. This temperature creates a smooth coating without melting the frozen cake beneath.
Glazing and Decorating
Unmold the frozen entremet and set it on a wire rack. Pour the glaze evenly, letting it flow over the entire surface.
While the glaze remains slightly tacky, garnish with fresh raspberries and chopped pistachios. Their natural shapes and colors enhance the visual appeal and hint at the flavors inside.
Transfer the glazed entremet to the refrigerator. Let it thaw for 4 to 6 hours before slicing and serving.
Serving and Storing Advice
This Pistachio Raspberry Entremet holds beautifully in the freezer for several days before glazing. Once glazed and thawed, serve it within 48 hours for the best texture.
Use a sharp knife dipped in hot water for clean slices. Wipe between cuts to maintain the polished appearance.
If you enjoy pistachio desserts, you may also want to explore my Pistachio Chocolate Éclair Towers or Pistachio Blondies. For simpler recipes, try my Pistachio Fudge or refreshing Pistachio Pudding Dessert.
Join Me in the Kitchen
Save this Pistachio Raspberry Entremet recipe to your Pinterest board for future inspiration. When you make it, share your experience in the comments. Let me know if you adjusted the layers or found your own flavor twist. I always enjoy hearing how you bring these recipes to life in your kitchens.
Pistachio Raspberry Entremet
A Pistachio Raspberry Entremet combines pistachio mousse, raspberry gelée, a crunchy white chocolate base, and a smooth mirror glaze. The mousse gets its vivid green from natural colorants like spirulina or matcha, which complement the ruby-toned raspberry insert. This layered dessert is built in a mold, frozen, and finished with a glossy glaze for a refined finish.
Ingredients
- FOR THE CRUNCHY CARAMEL BASE
- 100g white chocolate, melted
- 60g crushed speculoos or digestive biscuits
- 40g feuilletine or crushed cornflakes
- 1 tbsp caramel sauce (optional)
- Pinch of sea salt
- FOR THE PISTACHIO MOUSSE
- 200g whole milk
- 3 egg yolks
- 60g sugar
- 100g pistachio paste (unsweetened, 100%)
- 6g powdered gelatin + 30ml cold water
- 300ml heavy cream, cold
- Optional: ¼ tsp green spirulina, matcha, or natural green food coloring
- FOR THE RASPBERRY INSERT
- 250g raspberries (fresh or frozen)
- 40g sugar
- 1 tsp lemon juice
- 5g powdered gelatin + 25ml cold water
- FOR THE MIRROR GLAZE
- 150g white chocolate
- 100g sweetened condensed milk
- 100g sugar
- 100g glucose syrup
- 100ml water
- 7g powdered gelatin + 35ml cold water
- Pink or red food coloring (gel or powder)
- FOR THE DECORATION
- Fresh raspberries
- Chopped pistachios
Instructions
- MAKE THE RASPBERRY INSERT: Combine raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until soft and bubbling, about 5 minutes. Blend the mixture until smooth, then strain to remove seeds. Stir in the bloomed gelatin until fully dissolved. Pour into a small silicone mold or plastic wrap-lined loaf pan and freeze for at least 3 hours or overnight until solid.
- PREPARE THE CRUNCHY CARAMEL BASE: In a bowl, mix melted white chocolate with crushed biscuits, feuilletine, caramel sauce if using, and a pinch of sea salt. Stir until well combined, then press into the base of a lined rectangular mold. Freeze until firm, about 30 minutes.
- MAKE THE PISTACHIO MOUSSE: Bloom gelatin in cold water. In a medium bowl, whisk egg yolks with sugar until lightened. Heat the milk in a saucepan until steaming, then slowly pour into yolk mixture while whisking. Return the mixture to the pan and cook over low heat until it thickens and reaches 82°C. Remove from heat and stir in pistachio paste, bloomed gelatin, and optional green coloring. Let the custard cool to room temperature. Whip the cream to soft peaks and gently fold into the cooled pistachio custard until smooth.
- ASSEMBLE THE ENTREMET: Pour half of the pistachio mousse into the silicone mold, smoothing it up the sides slightly. Unmold or remove the frozen raspberry insert and place it in the center of the mousse layer. Cover with remaining mousse and smooth the surface. Press the frozen crunchy caramel base on top. Freeze the assembled entremet overnight until completely solid.
- PREPARE THE MIRROR GLAZE: Bloom gelatin in cold water. In a saucepan, heat water, sugar, glucose syrup, and sweetened condensed milk until it reaches a simmer. Pour the hot mixture over white chocolate and the bloomed gelatin. Let sit for 1 minute, then blend with an immersion blender until smooth. Add a small amount of pink or red food coloring to achieve the desired shade. Cool the glaze to 32–35°C before using.
- GLAZE AND DECORATE: Remove the entremet from the mold and place on a wire rack set over a tray. Pour the mirror glaze evenly over the frozen cake, allowing the excess to drip off. While the glaze is still slightly tacky, garnish with fresh raspberries and chopped pistachios. Transfer the entremet to the refrigerator and allow to thaw for 4–6 hours before serving.
Notes
Use a silicone mold to ensure smooth unmolding. For the cleanest slice, heat a sharp knife under hot water and wipe between cuts. Keep frozen until ready to glaze for best results.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 671Total Fat 37gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 18gCholesterol 129mgSodium 254mgCarbohydrates 76gFiber 4gSugar 65gProtein 13g
