Espresso Pistachio Entremet Recipe

My first French dessert and the most delicious one. This entremet has 4 layers - Pistachio Mousse , Pistachio Cake, Chocolate espresso Mousse , Espresso cake and at the end finally decorated with chocolate ganache. Pistachio and espresso combination tasted scrumptious and the entremet was very soft, smooth to cut. No gelatin, no eggs, neither substitute of gelatin or egg is used to make any of the layers. Silicon tray is must needed for this. Without silicon tray the cake may not come out clear at the end.

Ingredients For Pistachio Cake:

• 3/4th cup of flour
• 1/4 cup + 1 tbsp of sugar
• 1.1/4th tsp baking powder
• a pinch of salt
• 2 pinches of baking soda
• 3 tbsp butter at room temperature
• 1/4 cup of pistachio powder [grind the pistachios and sift them]
• 2 tbsp cooking oil
• just a drop of green food color
• 1/4th tsp vanilla extract
• 1/2 cup of milk

Ingredients for Espresso cake:

• 3/4th cup of flour
• 1/4 cup + 1 tbsp of sugar
• 1 cup of warm coffee [1 cup water mixed with 1 tbsp of coffee powder]
• 1.1/4th tsp baking powder
• a pinch of salt
• 2 tsp baking soda
• 3 tbsp butter at room temperature
• 2 tbsp dark cocoa powder
• 2 tbsp cooking oil
• 1/4th tsp vanilla extract

Ingredients for Pistachio Mousse:

• 1/2 cup of whipping cream
• 1/2 cup of pistachio powder
• 3 tbsp sugar
• 2 drops of vanilla extract

Ingredients for Chocolate Mousse:

• 1/2 cup of whipping cream
• 1/8th tsp of espresso powder
• 1/2 cup melted dark chocolate
• 3 tbsp of sugar
• 2 drops of vanilla extract

Ingredients to make Chocolate ganache:

• 1/2 cup of heavy cream
• 1/2 cup of dark chocolate

Method to make Pistachio Cake:

1. Pre-heat oven at 350 F or 180 C.
2. Mix butter and sugar until its little fluffy. 
3. Mix all  dry ingredients together and add with butter and sugar.
4. Add milk and mix well.
5. Add oil and mix well.
6. Bake for 25-30 minutes.
7. Let it cool completely.

Method to make Espresso Cake:

1. Pre-heat oven at 350 F or 180 C.
2. Mix butter and sugar until its little fluffy. 
3. Mix all  dry ingredients together and add with butter and sugar.
4. Add warm coffee and mix well.
5. If more liquid is required add milk.
6. Add oil and mix well.
7. Bake for 25-30 minutes.
8. Let it cool completely.

Method to make Pistachio Mousse:

1. Mix all the ingredients together and whip them until soft peaks form.
2. Take a silicon tray. Pour pistachio mousse and let it set for 1 hrs.

Method to make Chocolate Mousse:

1. Mix all the ingredients together and whip them until soft peaks form.

Method to put the cake together:

1. In the same silicon tray, on top of pistachio mousse, put pistachio cake.
2. On top of pistachio cake put Chocolate mousse.
3. On top of chocolate mousse put espresso cake.
4. Keep it refrigerated for 9-10 hrs and let it set.
5. Once the cake is set, take it out of silicon tray.
6. To make the ganache, boil heavy cream and pour it on chocolate. Mix it well so that no lumps are there and its very smooth.
7. Pour it on top of cake.
8. Sprinkle crushed pistachios for garnish.