This pie gets its bright pink colour from raspberry purée mixed with gelatin. Then whipped cream is incorporated into it, creating a dense mousse called bavarois that stays standing even when cut. Spread it in a simple crust of graham cracker crumbs and chopped pistachios. As a garnish, use the jellified fruit purée to create a mirror glaze.
Cream dessertsDessertsFruitFruit Dessertsmousse and meringuesPiesPistachiosRaspberriesWinter Desserts
Ингредиенты
- 2/3 cup (85 g) unsalted shelled pistachios
- 3 tbsp sugar
- 1 cup (140 g) graham cracker crumbs
- 1/4 cup (55 g) unsalted butter, melted and cooled
- 1 cup (135 g) fresh raspberries
- 2 tsp gelatin
- 3 tbsp (45 ml) cold water
- 1 3/4 cups (235 g) fresh or thawed frozen raspberries
- 1/2 cup (105 g) sugar
- 2 tbsp (30 ml) lemon juice
- 3/4 cup (180 ml) 35% whipping cream
Инструкция
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a food processor, finely chop the pistachios with the sugar. Add the graham crumbs and butter. Mix well. Firmly press the mixture along the bottom and up the sides of a 9-inch (23 cm) tart pan with removable bottom.
- Bake for 15 minutes. Let cool completely, about 30 minutes.
- Spread the raspberries out in the cooled crust, making sure they do not go higher than the rim of the tart pan. Set aside.
