Raspberry pistachio log with insert

The preparation step by step

1. Prepare the small insert mold

   Choose a small insert mould or narrow container measuring 22 × 3 cm, with a capacity of about 200 ml. Line it with cling film if needed. Pour 3 g of gelatin over 18 g of cold water and let it swell for 10 minutes.

2. Cook the fruit

   Put 250 g of fresh or frozen raspberries and 30 g of sugar in a saucepan. Heat over medium heat while stirring. Let it simmer for 5 to 8 minutes. Mash roughly with a fork, keeping small pieces but no large chunks that would make slicing difficult.

3. Thicken the compote

   Mix the 8 g cornflour with the 20 g cold water until smooth. Pour into the hot fruit while stirring. Simmer gently for 1 minute. The compote should coat a spoon, and a trail drawn with a spatula should remain visible for a few seconds. Off the heat, stir in the hydrated gelatine.

4. Take the fruity heart

   Pour 200 g of compote into the insert mould. Keep the excess covered in the refrigerator to serve alongside. Leave to cool for 20 minutes, then freeze the insert for at least 4 hours. The insert must be firm before assembly so that it stays in the centre of the mousse.

5. Prepare the juicy cookie

   Preheat the oven to 180 °C, conventional oven setting (no fan). Lay baking paper on a baking tray and tracing on the reverse a rectangle of 30 x 20 cm. Melt the 15 g of butter and let them cool down. Break the 2 eggs in a small bowl before pouring them into a bowl.

6. Whip both mixtures

   Whisk the 2 eggs with the 60 g of ground almonds and the 60 g of icing sugar for 4 minutes: the mixture must fade. In another bowl, add the 60 g of whites and pour the 20 g of sugar in three additions. Keep a soft foam.

7. Finish and cook the Mona Lisa

   Incorporate the 20 g of sifted flour into the egg mixture, then the whites twice with a spatula. Soften the butter with a spoonful of dough and then incorporate it. Stand in rectangle 30 x 20 cm. Bake 10 to 12 minutes; the sponge should be soft and slightly golden.

8. Cut the sole

   Let cool for 30 minutes, then peel off the paper. Cut a strip of 24 x 8 cm, slightly smaller than the opening of the mold. Reserve the offcuts in a box: they are used next to or at the snack, they are not packed in the foam.

9. Hydrates the gelatin

   Sprinkle the 4 g gelatine over the 24 g cold water in a small bowl. Let it swell for 10 minutes. Heat the extra 50 g cream in a small saucepan. Remove from the heat and stir in the hydrated gelatine until dissolved. Cool to about 30 °C, without allowing the mixture to set.

10. Prepare cold ingredients

    Chill a mixing bowl and the beaters in the refrigerator for 10 minutes. Keep the 250 g mascarpone and 200 g cream refrigerated until needed. Soften the 65 g of pistachio puree and the 40 g of icing sugar in a bowl so that you can distribute them without prolonging the whipping.

11. Whisk the cream

    Pour 250 g of mascarpone and 200 g of cold cream into the refrigerated bowl. Whisk on medium speed for 1 to 3 minutes, just until the whisk leaves trails that hold their shape. Incorporate the 65 g of pistachio puree and the 40 g of icing sugar into the spatula, without beating any more. The mixture should be soft but hold its shape on a spoon.

12. Stabilizes the foam

    Mix two spoonfuls of whipped cream into the still-fluid gelatine cream, at about 30 °C. Immediately fold this into the remaining mousse in three additions, using a spatula. Do not add the liquid while hot, as it would deflate the whipped cream. Assemble the log immediately.

13. Fill the mold without bubbles

    Place the mold on a rigid board. Use a spoon to spread about half the mousse over the base and up the sides of the mould. Tap the mould gently to release large air pockets. Unmould the frozen insert and place it in the centre, pressing gently without letting it touch the bottom. Cover with the remaining mousse, leaving about 1 cm for the biscuit base. Pour any excess into a small serving glass and refrigerate.

14. Close with biscuit

    Place the cooled biscuit base on the mousse. Press lightly to level the base without pushing it into the mousse. Smooth the edges, cover and freeze for at least 8 hours, keeping the mould level.

15. Unmould the frozen log

    The next day, put a serving dish in front of you. Gently remove the mould from the completely frozen log, without pulling on the mousse. Remove any cling film and place the log biscuit-side down on the serving plate. A log that has only been refrigerated would be too fragile to unmould this way.

16. Let thaw in the cool

    Refrigerate the demoulded log for at least 6 hours at 4 °C maximum before serving. Thaw in the refrigerator, not on the work surface. The centre should yield to the knife: if it is still hard, allow more time to thaw in the refrigerator.

17. Sprinkle the pistachios

    Roughly chop the 15 g of pistachios with a knife and distribute them in the center of the thawed log. Keep small chips easy to cut, without fondant or dye.

18. Serve regular shares

    Dip the knife blade in hot water, wipe it thoroughly, then slice without crushing the cake. Wipe the blade between slices to keep the layers clearly defined. Take out only the amount you plan to serve and return the rest of the log to the refrigerator.