Sentimental: Berry and pistachio verrines

 Actually I promise that I will make this dessert a long time ago, but due to my bad habit ^^" of wanting to do everything, I just manage to do it lately.

Sentimental: Berry and pistachio verrines

 The combination of pistachio and berry is not new, but it always gives us a lovely result, red blue and green, they are like little jewels that you can eat.
This time they comes together in a glass, the verrines dessert that easy to serve, I make this after I saw the idea from Oriental hotel's pastry shop, I love both the look and the taste of it, well, the recipe is not the same but I just want to recreate it, that's all ^^.
The dessert start from Pistachio Crème brûlée, follow by the berry jelly and for the cake part pistachio joconde, on the top is  mascarpone cream, then decorate it with pistachio joconde and mixed berries which they give a lovely colors.
I choose to use Kirsch for giving this verrines a kick, because the smell of it can go very well with both berry and pistachio.
This dessert meant to be serve as soon as it ready, but with only 4 glasses I know that it's not hard to finish it, right?

Sentimental: Berry and pistachio verrines

serves 4 

 BISCUIT JOCONDE PISTACHE 
use 23x23cm pan
65g ............................... Almond powder 
65g ............................... Icing sugar
20g ................................. Cake flour
107g................................ Eggs
65g ................................ Egg whites 
13g ................................. Unsalted butter 
13g ................................. Sugar 
20g ................................. Pistachio paste
......................................... Green food coloring (optional)


Pistachio Crème brûlée
60g ................................. Egg yolks
45g ................................. Sugar
125g ............................... Whole milk
125g ............................... Whipping cream
16g ................................. Pistachio paste
1g ................................... Gelatin leaves


Berry jelly
80g ................................. Frozen berries (mixed)
70g ................................. Raspberry puree
56g ................................. Sugar
3g ................................... Gelatin leaves


Kirsch syrup
30g ................................ Simple syrup
10g ................................. Kirsch


Mascarpone cream

125g ............................... Mascarpone Cheese
1 ...................................... Egg yolks
1 ...................................... Egg Whites
25g ................................. sugar
1tsp ................................ Kirsch



Decoration
........................................ Fresh berries
......................................... Biscuit joconde pistache, cut into small dices

Make BISCUIT JOCONDE PISTACHE :

Preheat the oven to 200 °C line the pan with baking paper.

Mix the almond powder, icing sugar, flour, pistachio paste and half of the egg together until smooth, mix in the rest of the egg (and the color if using), set aside.

Meanwhile, melt the butter, and set aside.

Put ¼cup of the pistachio batter into the melted butter, mix to combine, then pour the mixture back into the bowl.

Whip the egg white and sugar until firm peaks form.

Fold the meringue into the pistachio batter until combine, then pour the batter into the prepared pan.

Bake for 10-12 minutes.
Let the cake cool completely before starting the next step. 

Cut into desired size.


Make the Pistachio Crème brûlée:

Whip the egg yolks with sugar and pistachio paste together until light in color.
Bloom the gelatin  in cold water.
Warm milk and whipping cream until almost boil pour into the yolks mixture, whip all the time.
Put the mixture over low heat stir all the time until 82°C
Mix in the gelatin, stir to melt, then pass the mixture through a sieve.

 Pour the mixture into the glass, then refrigerate for 3 hours.


Make the berry jelly:

Bloom the gelatin in cold water. 
Heat 30g the raspberry puree by putting in the microwavable bowl, heat for30seconds -1minutes (or until almost boil), put the gelatin into the raspberry puree, stir to melt.
Mix it with the rest of the puree, when cool completely add the mix frozen berries.

Pour the jelly into the glasses, then refrigerate for 3 hours.


Make the mascarpone cream:

 Beat egg yolks and10g of the sugar in a large bowl. Add the mascarpone and kirsch, mixing gently until just combined.
Note from dailydelicious: When mixing the cheese and egg, folding by using the spatula is the better way to smoothen the cheese without breaking down the fat.

 Beat egg whites with 15g of the sugar in a medium bowl until medium stiff peaks form.
Using a large metal spoon or rubber spatula, gently fold egg whites into the mascarpone mixture.

Place the joconde into the glasses sprinkle with kirsch syrup, spoon the mascarpone cream into the glasses.
Refrigerate until firm or least 2 hours.
Decorate with berry and joconde biscuit before serving.

Sentimental: Berry and pistachio verrines

Sentimental: Berry and pistachio verrines