Joconde Sponge
63 grams icing sugar
35 grams pistachio powder
30 grams almond powder
19 grams flour, sifted
81 grams whole eggs
14 grams butter, melted
50 grams egg white
15 grams caster sugar
Preheat oven to 200ºC. Line a 12-inch square pan with parchment paper or silicone mat.
Combine icing sugar, flour, pistachio and almond powder in a mixing bowl. Add the whole eggs and beat until ribbon stage, about 10-12 minutes.
Melt butter and slowly add it to egg mixture, mix well to combine.
Beat egg whites and sugar until stiff peaks form. Fold meringue into the egg mixture and spread evenly into the prepared pan. Bake for about12-15 minutes until golden brown.
Let cool completely before using.
Cut out 6 pieces of joconde using a 6-cm (metal) ring/cutter and one 7-cm round for the excess mousse.
Raspberry Jelly
100 grams (homemade) raspberry purée
20 grams drinking water
20 grams caster sugar
3 grams gelatine leaf/sheet
Soak gelatine sheets in cold water until soft, squeeze off excess water and set aside.
In a small saucepan, bring the purée, sugar and water to a boil, stir until sugar is melted. Turn off heat and add in the softened gelatine, stir until gelatine is completely melted. Transfer to a heat-proof cup and let cool slightly before pouring onto the silicone mould.
Freeze until set.
Makes eight 4-cm mini dome-shaped jellies
Pistachio Mousse
6 grams gelatine sheet
200 grams whipping cream (35% fat)
30 grams caster sugar
18-20 grams egg yolk
70 grams milk, fresh or UHT
70 grams (homemade) pistachio paste
Soak gelatine sheet in cold water until soft, about 5-10 minutes. Squeeze off excess water, set aside.
Whisk cream until it has the consistency of a thick yogurt, chill in the fridge until needed.
Whisk yolk and sugar in a mixing bowl until light in colour. Pour in milk and place bowl on top of a saucepan with simmering water. Stir constantly until mixture has reached to about 165ºC. Mixture has the (almost) consistency of evaporated milk. Turn off heat, add in the softened gelatine, stir until gelatine is completely melted. Stir in the pistachio paste and mix until well-combined.
Fold in the whipped cream and mix well.
Assembly
Fill in the 6-cavity silicone mould with pistachio mousse, about three-fourths full. Gently press down the raspberry jelly on each filled mould, top in with a bit more mousse to cover the jelly. Place the joconde sponge on top, gently pressing down; fill in more mousse along the sides of the biscuit. Use an offset spatula to smoothen the top. Assemble remaining jelly and mousse in a 7x5-cm mini mousse ring. Freeze mousse in silicone for at least 8 hours and place the one in mousse ring in the fridge.
Pâte Sablée
60 grams cold butter, cubed
40 grams icing sugar
pinch of salt
20 grams almond flour
70 grams plain flour
62 grams cake flour
24 grams whole egg, cold
Preheat oven to 170ºC. Line baking sheet with silicone mat/parchment.
Place cold butter, sugar, salt and the 2 flours in a mixing bowl. Use fingers, rub dry ingredients and butter together until it resembles breadcrumbs; add in beaten egg and mix until it forms a shaggy dough. Gently knead 4-6 times until smooth, pat dough into 6-inch square and wrap in plastic wrap or parchment paper. Chill for 2 hours or overnight.
If the dough is a bit firm to roll, let stand for about 2-3 minutes, depending on ambient temperature. Roll dough between 2 sheets of parchment paper to 3-mm thick, chill in the fridge for about 20 minutes if the rolled dough turns a bit soft. Use a 2 1/2 fluted cutter (3-inch is better) to cut 6 pieces and one 3-inch round. Use some small cutters for the excess dough.
Place cut dough into the prepared baking sheet and freeze for 1 hour before baking.
Bake for 14 to 20 minutes until lightly-browned.
Cool completely before using.
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