Welcome to How To Cook That I am Ann Reardon, today we are making a beautiful light fresh
dessert with a yoghurt mousse, pistachio sponge base and a raspberry sauce on the inside.
When you cut into the dessert the sauce will ooze out onto the plate.
To make the raspberry sauce you will need some frozen raspberries - and let them defrost
a bit and some powdered sugar or icing sugar.
Place them both into a blender, I'll put all of the ingredient quantities on the howtocookthat.net
website for you in grams, ounces and cups and I'll link you to that below.
Keep blending it until it is smooth.
Then pour it through a fine sieve into a saucepan.
You wan to use a fine sieve and then press down using the back of a spoon, this will
get rid of all of the seeds so that your sauce is smooth in your mouth.
Bring the sauce to a boil then add in the juice of one orange
and agin you want to pour that through a sieve so that you don't get any little lumps in
there and then stir to combine.
Now pour the sauce into one half of a sphere ice cube tray.
If you look for these online you can find them fairly cheaply . And then place that
in the freezer overnight so they freeze solid.
To make the base you will need pistachios, egg yolks, sugar, oil, flour, baking powder,
green food colouring, egg whites, cream of tartar and a little bit of water.
Add the cream of tartar to the egg whites and then place the egg yolks, oil, pistachios,
sugar and water into a blender and blend on high speed until it is smooth.
If you don't like pistachios you can of course replace them with a different nuts or seeds
here instead.
Tip that into a bowl and add the green food colouring then sift in the flour and the baking
powder and fold that into the pistachio mixture.
Whip your egg whites to soft peaks and they should look like this.
Take a spoon of the egg whites and mix it through just to lighten up the pistachio mixture.
Now add in half of the egg whites that are left and fold those through.
Then add the rest of the egg whites and again fold it through just until you can't see any
more streaks of white.
Pour into a tray and spread it out right into the corners.
Bake it in the oven at 180C until it springs back when your lightly touch, or when you
insert a knife into it it comes out clean.
Once it has cooled find a circle cutter that fits the base of your tins tightly and cut
circles of the pistachio sponge cake.
Place them the top browned side down into your tins.
Melt some white chocolate and mix in some crepe dentele or you don't have that you can
use some crushed up ice cream wafer cones.
This will just give a bit of crunch to the dessert.
Spread it out onto the baking paper, then add another piece of baking paper on top and
just use your rolling pin to flatten it out to get a nice thin layer.
Place it in the freezer to firm up and then cut out circles using a cutter that is smaller
than the dessert.
For the mousse you'll need cream, vanilla yoghurt and they both need to be at room temperature.
Gelatin and sugar and again you can use less sugar if you want to.
Add four tablespoons of cream to the gelatin and mix it through immediately.
Leave it to soften for a few minutes.
Then melt in the microwave on high until it is liquid like this.
Add the sugar to your cream... pour in the yoghurt and then whisk it all together until
it is slightly thickens a bit like a thick sauce like this.
With the mixers running add in the gelatin and mix it through really well.
Then add 1/4 cup of the yoghurt mousse onto the base of each dessert.
Add the crispy circle of white chocolate into the middle of each one.
Then add a hemisphere of frozen raspberry sauce on top of each chocolate disk.
Then finally fill each dessert with more mousse.
Place them in the freezer for 1 hour to set.
While that is setting we will make out chocolate decorations spread out some tempered white
chocolate onto some acetate using an icing comb.
Then run your finger down and around and down and around the other way to make a leaf shape.
Once they are set, simply peel off the acetate and you have a quick and easy chocolate decoration.
Take your dessert out of the freezer and run a knife around the top edge.
Place the tin onto a measuring cup and push down to release the dessert.
Now if you don't have loose based tin like I do.
Then you could totally freeze the dessert and then place the outside in warm water to
loosen it and tip it out.
Place the dessert onto a plate, pipe on some whipped cream, add a chocolate decoration
two raspberries and a pistachio.
Leave that at room temperature for a couple of hours to allow the raspberry sauce to melt.
If you are not yet ready to serve it then store in the fridge until you are.
Give your guests a surprise when they cut into it and find the beautiful raspberry sauce.
Subscribe to howtocookthat for more amazing sweet creations.
Click here for the recipe, here for my youtube channel, here for last weeks inside out cake
and here for all my other dessert videos.
Have a great week and I'll see you all on Friday.
[end music by youtube.com/setsailtv used with permission]