Strawberry Pistachio Entremet

Method of Preparation

1. Bring the cream, sugar and glucose to a boil.
2. Temper the yolks with the hot cream mixture and place back on the heat to cook to nappe.
3. Whisk in PreGel Fiordica Gel Evolution - 61124 and PreGel Pistachio Primavera Traditional Paste - 31272, blend with an immersion blender and pour into desired insert molds to freeze completely.

1. Combine all ingredients and bring to a simmer.
2. Remove from the heat and pour into desired insert mold to freeze completely.

1. Line a very flat sheet tray with a Silpat and spray lightly with pan spray.
2. Combine the PreGel Fiordica Gel Evolution - 61124 and water #1 in the bowl of a stand mixer. Whisk well to combine and set aside to hydrate.
3. Combine water #2, sugar, glucose, and PreGel Vanilla Velvet Traditional Paste (American Vanilla) - 48902 in a saucepan and bring to a boil.
4. Pour the boiling liquid over the hydrated PreGel Fiordica Gel Evolution - 61124 and whisk by hand until the PreGel Five Star Chef Fiordica Gel Evolution is fully dissolved. Place on the mixer and whip on high speed until full volume is achieved, usually 33-35°C/91-95°F.
5. Pipe the marshmallow with a round piping tip into straight lines on the silpat and dust with 10x/cornstarch mix.
6. Allow the marshmallow to mature at room temperature overnight or in a refrigerator for several hours.
7. Remove the marshmallow from the silpat, and start tying knots from the end and trim each knot with a pair of scissors. Or use the around the base of your Entremet by wrapping them around and trimming with a pair of scissors.

1. In a mixing bowl, combine all ingredients.
2. Whip to desired peaks and use as needed.

1. Fill an Entremet mold about ½ way with mascarpone mousse.
2. Place pistachio insert in and cover with a little mousse.
3. Place the strawberry insert in and cover with mousse to the top of the mold.
4. Freeze completely before glazing with PreGel Five Star Chef Strawberry smART Glaze-96102 and placing on a sable base.