Graduation and Strawberry, Pistachio Entremet

School's ended, it had been a hectic week. Class parties for each subject throughout the day, countless packets of Red Rock Deli honey soy chicken chips and oreos, birthday cakes cut, happy birthdays' sung. Then the end just crept closer and by that time, teachers were hugged, shirts were signed, memory album written on, one direction and justin bieber played over the loud speaker, oppa gangnam style was flashmobbed, thank you cookies were baked, year 12's countdown-ed, teachers were farewelled, new leaders were presented, final chapel service was concluded, then the valedictory dinner with parents ended with intense dancing among 270 other amazing girls with whom I spent most of my 3 years with...

Year 12, 2012

Temaki sushi party for Japanese class

Friends

15 doves released

Valedictory Dinner

Inspirational words to take home...

High school memories...

Having only 20 or so days to study before the actual HSC starts, I know I wouldn't have the time to update this blog as much as I'd like to, but just know that after HSC ends, you'll probably be seeing much regular, un-rushed posts on the way.

In the meantime, I've got the recipe for a birthday cake that is long due I know!

Pistachio and Strawberry Entremet

Recipe adapted from Gourmet Baking

Pistachio Joconde:

2 whole eggs

75 g almond powder

75 g confectioners' sugar

30 g pistachio paste

20 g flour

70 g egg whites

20 g granulated sugar

15 g melted butter

1. Preheat the oven to 400 F
2. Combine the eggs, almond powder, confectioners' sugar, and pistachio paste in a mixer bowl.
3. Beat the mixture for about 10 minutes until it's thick
4. In another bowl, beat the egg whites and granulated sugar until it forms a soft peak, set aside.
5. Sift the flour into the almond mixture and fold well.
6. Add a little bit of the meringue to the almond mixture, fold lightly.
7. Add the melted butter, fold.
8. Finally, add the rest of the meringue in two addition and fold carefully until it is well-combined
9. Divide the batter into two 8" square pan, it'll be thin
10. Bake the cake for about 10 minutes or until the top is slightly brown

Red Berry Jelly:

50 g strawberry puree 50 g raspberry puree 

75 g sugar (adjust depending on the sweetness of the fruit) 

1 tsp. gelatin (bloomed with 1 Tbs. water)

1. Combine the two red berry puree and sugar in a small saucepan and bring it to a gentle boil
2. Melt the gelatin in a microwave for a few seconds, then add it into the puree.
3. Let cool slightly and pour into 8" square cake ring that has been lined with plastic wrap (for easier removal

Pistachio Bavarian Cream:

2 egg yolks

30 g sugar

20 g pistachio paste

80 g milk

1/8 vanilla bean seeds (or used vanilla pods)

3/4 tsp. gelatin powder (bloomed with about 1 Tbs. of water)

90 g heavy cream

1. Bring the milk and the vanilla bean to a gentle simmer in a small saucepan.
2. Meanwhile, whisk the yolk, sugar, and pistachio paste until thick and pale
3. When the milk is ready, temper the yolk mixture by pouring a little of the milk into the yolk, mix well.
4. Add the rest of the milk in a steady stream while whisking it.
5. Pour the mixture back in a saucepan and put it back on the stove under low heat
6. Bring the mixture to about 82 C, stirring constantly (or until the mixture coats the back of a spoon)
7. Melt the gelatin in a microwave for a few seconds (5-10 seconds), then add it into the milk mixture
8. Run it through a strainer to remove lumps, if any
9. Let cool to room temperature (use icebath to speed up the process)
10. In the meantime, whip the heavy cream until soft peak.
11. When the milk is no longer warm, fold the two together.
12. Pour the mixture on top of the frozen red berry jelly (still in a cake ring), and put it back in the freezer

Strawberry Mousse:

325 g strawberry puree 130 g sugar (adjust depending on the sweetness of the strawberry) 

1.75 tsp. gelatin (bloomed with approximately 2 Tbs. of water) 

240 g heavy cream 

25 g granulated sugar

1. Bring the strawberry puree and the sugar to a boil
2. Melt the gelatin in a microwave, and add it to the hot puree
3. Remove from heat and let cool (use icebath to speed up the process)
4. Meanwhile, whip the cream and the sugar until it forms a soft peak.
5. When the strawberry puree is no longer warm, fold the puree with the cream
6. Use immediately

To Assemble:

Grand Marnier/Kirsch/Framboise eau-de-vie/any alcohol of your choice (fruit flavored is preferred)

8” square cake ring with 1.75”-2” high

1. Put one layer of pistachio joconde in the bottom of an 8” square cake ring
2. Moistened with enough alcohol (you can also mix the alcohol with simple syrup if you want). Don’t over-soak it as you don’t want the cake to taste like alcohol
3. Spread a thin layer of strawberry mousse on top of the joconde, then put the frozen pistachio cream/red berry jelly on top with the pistachio cream on top.
4. Spread another thin layer of strawberry mousse on top
5. Layer the other pistachio joconde, brush with alcohol
6. Pour the remaining strawberry mousse, and level the top with a metal spatula
7. Put the whole thing (with the cake ring intact) in a freezer and leave it overnight
8. When it’s completely frozen, warm the cake ring either with a blow dryer or a torch and remove the ring from the cake
9. With a hot knife, cut the cake into rectangles, wiping the knife before another cut.