IMG_1793.JPG
Puddings

Pistachio Dacquoise with Raspberry and Pomegranate

Last week on British Bakeoff was Patisserie week and also the semi-finals, so I was rather worried about what to make this week for #GreatBloggersBakeOff and GBBO Bake-along! I am not that keen on Baklava, have a ridiculous grill which ruled out the Schichttorte, and so that left only Entremets.

Until last week when I looked it up on Wikipedia, I had no idea,what entremets actually meant, even though I have a degree in French. I thought it was just a dessert, in any form! Wikipedia told me “for modern pastry chefs, an entremet is a multi-layered mousse-baked cake with various complementary flavours and varying textural contrasts.” Right, not easy then, and having watched last weeks show with the amazing creations made in particular by Luis and Richard, it would definitely not be simple. I googled entremets recipes and one of the things that popped up was a pistachio dacquoise made to look like a giant macaron. It looked beautiful so I decided to attempt something similar, hoping this would be classed as patisserie if it isn’t quite an entremets! Read on to find out more about my¬†Pistachio Dacquoise with Raspberry and Pomegranate.

My pistachio dacquoise is a meringue with ground almonds, pistachios and caster sugar folded into it. I used a piped layer of whipped cream with freeze-dried raspberry pieces folded into it in the middle of the two piped dacquoises, and topped it with more of the raspberry pieces and pomegranate seeds.

Pistachio Dacquoise with Raspberry and Pomegranate

I was very pleased with how it turned out, especially as I don’t use piping bags very often (I hope this isn’t too blindingly obvious).

My children thought it looked very pretty though one ate only the cream and the other only liked the pomegranate seeds on top! ūüėČ

Ingredients:

  • 100 g caster sugar
  • 100 g pistachios, ground (I bought whole kernels and ground mine in my blender)
  • 70 g ground almonds
  • 200 g egg whites (this was the egg white from about 6 and a half medium eggs)
  • 100 g caster sugar
  • 35 g light brown sugar
  • 300 ml double cream
  • 1 tube of freeze-dried raspberry pieces (I used half approx)
  • 1 pot of fresh pomegranate seeds

Method:

1. Combine the caster sugar, ground pistachios and ground almonds in a bowl.

Pistachio Dacquoise with Raspberry and Pomegranate
2. Make the meringue by placing the egg whites in a stand mixer and beating. Add the caster sugar and light brown sugar.
3. Continue to beat for about 5 minutes on the highest speed until the egg whites are firm.

Pistachio Dacquoise with Raspberry and Pomegranate
4. Fold in the pistachio and almond mixture using a metal spoon or rubber spatula.
5. Place the meringue in a large piping bag fitted with an open round nozzle.
6. Line two baking trays with silicon baking mats or baking paper.
7. Pipe a flower shape on each using a pie tin with the base removed to guide you with the shape.

Pistachio Dacquoise with Raspberry and Pomegranate

Pistachio Dacquoise with Raspberry and Pomegranate
8. Bake the dacquoises for 12-14 minutes at 200 degrees, until lightly brown. They will still feel quite soft, with a crispy shell.

Pistachio Dacquoise with Raspberry and Pomegranate

Pistachio Dacquoise with Raspberry and Pomegranate
9. Leave them to cool completely.
10. When ready to assemble it, and the layers are completely cold, whip the cream (takes about 5-6 minutes by hand using a whisk) until it reaches the soft peak stage. Fold in the freeze-dried raspberry pieces gently.

Pistachio Dacquoise with Raspberry and Pomegranate
11. Place the cream in a piping bag, again with the open round nozzle.
12. Pipe round tear-shaped drops around the edge of the bottom layer.
13. Next fill in the centre by piping circles in a spiral.

Pistachio Dacquoise with Raspberry and Pomegranate
14. Place the top layer on top of the cream. Handle it very gently or the top layer may break.

Pistachio Dacquoise with Raspberry and Pomegranate
15. Decorate the top by sprinkling on more of the freeze-dried raspberry pieces and the pomegranate seeds. If you like, dust with icing sugar too.

Pistachio Dacquoise with Raspberry and Pomegranate
16. Keep refrigerated until serving.

This was a delicious crunchy and chewy dessert filled with different flavours. I really liked the pistachio in the meringue which gave it a great flavour and texture. The pomegranate seeds added a crunch and sourness, and the freeze-dried raspberries some extra sweetness and contrasting flavour on the top and in the cream.

Pistachio Dacquoise with Raspberry and Pomegranate

I’m linking up with #GreatBloggersBakeoff with Jenny Paulin from Mummy Mishaps, Lucy from Supergoldenbakes’ GBBO Bakealong, #CookBlogShare with Supergoldenbakes, #Recipeoftheweek with Emily from A Mummy Too and Tasty Tuesdays with Honest Mum.

GBBO-badgesmall

BAKE_ALONG_LOGO

CookBlogShare

 Link up your recipe of the week

Tasty Tuesdays on HonestMum.com

14 Comment

  1. That looks delicious, I love meringue so this is definitely something I want to try (although trying to diet at the moment so it’ll have to wait a bit).

    Loved the comment about your children. I often spend ages cooking them something new that I think they’ll enjoy, only to find that they’re not keen (although often I could give them the same meal on two different days and one day they won’t eat it and the next they love it).

    Off to pin this to my “to make” board now so I don’t forget where it is #recipeoftheweek

  2. My mum used to bake a hazelnut praline dacquoise every year for my birthday when I was little so I have very fond memories of this dessert. I must say I am slightly dreading the entremet challenge which I have to attempt tomorrow ! Thanks for linking to #GBBO #BakeAlong

    1. Mmm I bet that was a wonderful birthday treat! Hazelnut meringues were also one of my mums specialities, though I’m not keen on hazelnuts so didn’t have it at the time. I am sure your entremet will be perfect anyway!

  3. mmmmmmm how amazing does that look? so pretty like little pink jewells on top of your lovely meringue. i have never tried a dacquoise but i must!!!
    thank you for linking up x x

Leave a Reply