Pear Entremet with Mascarpone Pistachio Mousse

Why Make This Recipe

Making a Pear Entremet with Mascarpone Pistachio Mousse is a delightful way to impress your family and friends. It combines the sweet flavor of pears with creamy mascarpone and a hint of pistachio, creating a dessert that is not only beautiful but also delicious. This elegant treat is perfect for special occasions or just to enjoy after dinner.

How to Make Pear Entremet with Mascarpone Pistachio Mousse

Ingredients

• 150 g of shortbread biscuits
• 75 g of melted butter
• 250 g of mascarpone cheese
• 200 ml of heavy cream
• 100 g of pistachio paste
• 50 g of powdered sugar
• 3 sheets of gelatine
• 1 teaspoon of vanilla extract
• 3 pears
• 50 g of sugar
• 1 tablespoon of lemon juice

Directions

1. Prepare the Base: Crumble the shortbread biscuits and mix them with the melted butter. Press this mixture into the bottom of a pastry ring. Refrigerate for 30 minutes.

2. Prepare the Pistachio Mascarpone Mousse: Soak the gelatine sheets in cold water. In a bowl, mix together the mascarpone, pistachio paste, powdered sugar, and vanilla extract. In a small saucepan, heat a little bit of heavy cream and dissolve the squeezed gelatine into it. Combine this mixture with the mascarpone and mix well. Whip the remaining heavy cream until stiff, then gently fold it into the mascarpone mixture.

3. Prepare the Pear Compote: Peel and chop the pears into small pieces. In a saucepan, cook the pears with the sugar and lemon juice over low heat until they are tender. Allow to cool.

4. Assemble the Entremet: Pour the pistachio mascarpone mousse over the biscuit base and smooth the top. Spoon the pear compote on top and refrigerate for at least 4 hours to allow the entremet to set.

5. Serve: Carefully remove the entremet from the ring and decorate with crushed pistachios and slices of pears, if desired. Enjoy this delightful treat!

How to Serve Pear Entremet with Mascarpone Pistachio Mousse

To serve the Pear Entremet, slice it neatly with a sharp knife. Place each slice on a dessert plate and garnish with a few crushed pistachios or fresh pear slices for a beautiful presentation. This dessert pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.

How to Store Pear Entremet with Mascarpone Pistachio Mousse

Store any leftover entremet in the refrigerator. Cover it with plastic wrap to keep it fresh. It is best enjoyed within 2 to 3 days, but the flavors may get even better as it sits.

Tips to Make Pear Entremet with Mascarpone Pistachio Mousse

• Make sure the gelatine is fully dissolved in the cream before adding it to the mixture.
• For a smoother texture, you can blend the pear compote before adding it to the entremet.
• Use high-quality pistachio paste for a richer flavor.

Variation

You can swap the pears for other fruits like apples or seasonal berries for a different flavor profile. You can also experiment with different nuts, such as almonds or walnuts, for the base.

FAQs

Can I use fresh cream instead of heavy cream?
Yes, you can use fresh cream, but heavy cream gives a richer and fuller texture.

How do I know if the gelatine is dissolved properly?
The gelatine should be clear and smooth without any lumps. Stir it well after soaking and heating.

Can I make this dessert a day in advance?
Absolutely! This dessert can be made a day ahead. Just make sure to keep it well covered in the refrigerator until you’re ready to serve.

Pear Entremet with Mascarpone Pistachio Mousse

A delightful dessert combining sweet pears, creamy mascarpone, and nutty pistachio, perfect for impressing guests or enjoying after dinner.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 4 hours hrs

Servings: 8 servings

Course: Dessert, Sweet

Cuisine: French, International

Calories: 320

Ingredients Method Notes

Ingredients

  

Base

• 150 g shortbread biscuits Crumble for base preparation.
• 75 g melted butter Used to bind the biscuit base.

Pistachio Mascarpone Mousse

• 250 g mascarpone cheese
• 200 ml heavy cream Divided into two portions.
• 100 g pistachio paste Use high-quality for better flavor.
• 50 g powdered sugar
• 3 sheets gelatine Soaked in cold water.
• 1 teaspoon vanilla extract

Pear Compote

• 3 pears Peeled and chopped.
• 50 g sugar
• 1 tablespoon lemon juice

Method

 

Preparation of Base

1. Crumble the shortbread biscuits and mix them with the melted butter.
2. Press this mixture into the bottom of a pastry ring.
3. Refrigerate for 30 minutes.

Preparation of Pistachio Mascarpone Mousse

1. Soak the gelatine sheets in cold water.
2. In a bowl, mix together the mascarpone, pistachio paste, powdered sugar, and vanilla extract.
3. In a small saucepan, heat a little bit of heavy cream and dissolve the squeezed gelatine into it.
4. Combine this mixture with the mascarpone and mix well.
5. Whip the remaining heavy cream until stiff, then gently fold it into the mascarpone mixture.

Preparation of Pear Compote

1. Peel and chop the pears into small pieces.
2. In a saucepan, cook the pears with the sugar and lemon juice over low heat until they are tender.
3. Allow to cool.

Assembly of Entremet

1. Pour the pistachio mascarpone mousse over the biscuit base and smooth the top.
2. Spoon the pear compote on top and refrigerate for at least 4 hours to allow the entremet to set.

Serving

1. Carefully remove the entremet from the ring.
2. Decorate with crushed pistachios and slices of pears if desired.
3. Enjoy this delightful treat!

Notes

Store any leftover entremet in the refrigerator covered with plastic wrap for optimal freshness. It's best enjoyed within 2 to 3 days, though flavors may improve as it sits.