Preheat over to 170°C (340 °F) and line a baking pan with parchment paper. Lightly grease
a 14cm (5.5inch) ring with butter and place it on the parchment paper
In your stand mixer with beater attachment, beat together butter, sugar and salt. Mix until smooth.
Add yolks, continue until completely combined. Then add flour, ground pistachio and baking powder. mix until just incorporated, then fold in the coarsely chopped pistachio.
Transfer the dough into the ring and lightly press down with your thumbs to receive a smooth surface, about ½ cm (0.2inch) thick
Place in the middle rack of your oven for 10-15 minutes, until it's evenly golden. Let cool for 10 minutes and transfer to a rack to cool completely. When it reaches room temperature, use a long serated knife to cut in the middle to form two round layers. Set aside.
For the Chocolate Ganache
Chop the chocolate into small pieces and place in a bowl
Warm the cream in the microwave for 1-1.5 minutes, until it’s warm to the touch and there are small bubbles on the edge of the bowl, then pour it over the chocolate and let it sit for 5 minutes
Meanwhile, combine the honey and butter and heat in the microwave for about 40 seconds, until melted. Mix to combine and set aside.
Using a wooden spoon, mix the chocolate in circular motion, keep the spoon touching the bottom of the bowl in the middle, and mix from the middle outwards until it all comes together. Then, add the melted butter and honey and mix to combine
Let the ganache cool to room temperature until it’s quite thick, then transfer to a piping bag with a round tip. Place the cut sable layers, crust side facing down, into two rings. Then, pipe the ganache on them in circular motion and straighten with a small spatula, making sure it covers the sable completely and is nicely leveled. Refrigerate for 2 hours minimum.
For the Raspberry Gel Layer
Prepare a 14cm (5.5inch) ring by covering them on one side with plastic wrap and place it, plastic side down, on a straight surface (like a plate) that can later be placed in the refrigerator
Cut the fresh raspberries in half (length wise) and arrange them on the ring, set aside
Mix the150grams fresh or frozen raspberries with the 50g of water and the lemon juice in a medium sized sauce pan and bring to a simmer.
Puree with an immersion blender, or mash thoroughly with a spoon.
Thoroughly strain the raspberries into a bowl and discard the pulp. Mix in the water-gelatin mixture while still warm and mix well until completely dissolved
Pour into the set ring and let set in the fridge to chill for 2 hours
For the Pistachio Mousse
To a medium sauce pan, add milk, vanilla paste and pistachio paste. Heat over medium heat until just about to simmer. Stir well.
Meanwhile, whisk the egg yolks and sugar together in a bowl until pale and thick, about 4 minutes.
Pour a third of the hot milk mix into the yolk mix and whisk immediately to match temperatures.
Pour mixture back into pan and mix well using a spatula or wooden spoon
Raise heat to medium. Cook, stirring occasionally, until thick enough to coat the back of a wooden spoon, about 8 minutes or until it reaches 82 degrees C.
Melt the gelatin/water mix for 10-12 seconds in the microwave and add to the pistachio crème anglaise, stirring it in quickly until fully combined.
Strain the pistachio crème anglaise through a fine mesh and cool until it reaches room temperature, make sure to stir it every once in a while. Creme can be refrigerated in an airtight container up to 3 days.
Whisk the heavy cream until it’s stable yet soft, about the consistency of a thick yogurt
Fold the heavy cream with the pistachio crème anglaise until you get a unified mousse.
Pour about ¼ of the pistachio mousse into the mold and layer with your sable berton chocolate layer, add another ¼ layer mousse and add the raspberry gel layer, add almost the rest of the remaining mousse and layer the 2nd sable berton chocolate layer. Pipe the rest of the mousse on the sides of the mold and use a spatula to wipe it slightly on the top sable layer, make sure the sides are completely filled with mousse.
Freeze for at least 6-7 hours
For the Raspberry Glaze:
If you are using frozen raspberry pulp it needs to thaw completely before you start working with it.
Press the raspberry pulp through a sifter to get rid of the seeds.
Heat the raspberry puree, the glucose syrup, the sugar and the whipped cream to 102 degrees celsius.
When it starts simmering, add the gelatin lemon mix in and stir until combined
Remove from heat and let it cool to 37 degrees celsius while gently stirring so that no film can create on the surface.
Remove the mousse cake from the mold and pour the mirror glaze on the cake completely. After the first layer covers the cake completely, repeat this step with the remaining glaze.
Chill overnight in the refrigerator
Recipe by at https://www.kerenruben.com/cakes-and-desserts/raspberry-pistachio-entremet-multi-layer-mousse-cake/%20