Ingredients
Scale
- 1 cup shelled pistachios, roasted and unsalted
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 6 ounces bittersweet chocolate, finely chopped
- 1 cup almond sponge cake, cut into 1-inch cubes
Instructions
- Step 1: Prepare the pistachio praline: In a medium saucepan, combine sugar and water over medium heat. Cook, without stirring, until the mixture turns a light amber color (around 320°F on a candy thermometer). Carefully pour in the roasted pistachios and stir to coat evenly. Immediately pour the mixture onto a parchment-lined baking sheet and let it cool completely. Once cooled, coarsely chop the praline.
- Step 2: Make the ganache: In a heatproof bowl set over a pan of simmering water (double boiler), melt the bittersweet chocolate. Remove from heat and whisk in the heavy cream and softened butter until smooth and glossy. Stir in the vanilla extract.
- Step 3: Assemble the entremet: In a trifle bowl or individual serving glasses, layer the ingredients as follows: First, a layer of almond sponge cake cubes. Next, spread half of the chocolate ganache over the cake. Sprinkle half of the chopped pistachio praline over the ganache. Repeat the layers: cake, ganache, praline.
- Step 4: Chill and serve: Refrigerate the entremet for at least 2 hours to allow the layers to set and the flavors to meld. Before serving, garnish with extra chopped pistachios and perhaps a dusting of cocoa powder, if desired.
Notes
- Store the assembled entremet in the refrigerator for up to 3 days for optimal freshness.
- For a slightly softer texture, let the entremet sit at room temperature for 10-15 minutes before serving.
- Serve this elegant dessert with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream for a delightful contrast.
- To prevent the praline from becoming too hard, work quickly when combining it with the hot sugar syrup in Step 1.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American