Ingredients
Honey biscuit (5.50 inch)
honey
100g
3.50oz
0.40cup
6.70tbsp
butter
35g
1.23oz
2.35tbsp
baking soda
2g
0.07oz
0.13tbsp
eggs
80g
2.80oz
0.32cup
5.36tbsp
sugar
20g
0.70oz
1.34tbsp
flour
95g
3.33oz
0.38cup
6.37tbsp
baking powder
1g
0.04oz
0.07tbsp
Strawberry filling
strawberry puree
150g
5.25oz
0.60cup
10tbsp
lemon juice
15g
0.51fl oz
sugar
45g
1.58oz
3tbsp
gelatin 220 bloom
8g
0.28oz
0.54tbsp
water for the gelatin
45g
1.52fl oz
strawberries for the decor
400g
14oz
1.60cup
26.80tbsp
Pistachio mousse
heavy cream 30-33%
300ml
9.90fl oz
1.20cup
20tbsp
sugar
20g
0.70oz
1.34tbsp
milk
130ml
4.29fl oz
0.52cup
8.71tbsp
leaf gelatin
7g
0.25oz
0.47tbsp
white chocolate
90g
3.15oz
0.36cup
6tbsp
pistachio paste
20g
0.70oz
1.34tbsp
Method
Honey biscuit
- Combine the honey, butter and baking soda in a saucepan on low heat. Stir constantly.
- Wait for the increase in volume, cook for a couple of minutes. Cool down.
- Whip the eggs with sugar on high speed until light fluffy mass is formed.
- Add 2-3 tablespoons of egg mass; stir, pour back into the bowl with beaten eggs. Connect in a circular motion.
- Mix flour with baking powder, then sift, mix in 2-3 steps to the honey-egg mixture.
- Draw circles with a diameter of 16 cm on parchment, there will be only 2 pieces. Pour 100-110g on each circle, gently spread the dough in an even layer.
- Bake in the oven preheated to 356F for 4-6 minutes until golden brown.
- Cut circles with a diameter of 5.50 inch.
Pistachio Fraisier mousse (6.30 inch)
- Soak the gelatin. Leave for 10-20 minutes.
- Dissolve the gelatinous mass in a water bath / microwave.
- Slightly grease the sides of the mold (5.50 inch diameter) with water, tighten with cling film and place on a board that will fit in the freezer.
- Heat puree with lemon juice and sugar until dissolved.
- Add gelatin. Stir and pour into a mold, freeze.
Pistachio mousse
- Soak the gelatin in ice water for 20 minutes. Heat milk with sugar until boiling, put gelatin in milk, stir, pour over chocolate, leave for 5 minutes. Stir to dissolve the chocolate.
- Add the pistachio paste. Cool a little.
- Whip the cream until soft peaks, combine with mousse.
- Immediately assemble the cake.
Assembly
- Wet the sides of the mold (6.30 inch in diameter) with water, tighten with foil and place on a board that fits in the freezer. Put an acetate film inside the mold.
- Along the perimeter of the mold, spread the sliced strawberries in halves lengthwise. Perhaps you will need to trim more to fit the biscuit.
- Put in the biscuit, pour out the mousse a little less than 1/2 of the mass, put the filling to cover its height, add the mousse and melt the biscuit a little on top.
- Top up the rest of the mousse. Freeze completely, this will take 6 hours or more.
- After freezing, it is necessary to warm the walls of the form with a burner or a warm wet towel so that the form lags behind the cake. Remove the acetate film, put it on defrosting in the fridge for 4-6 hours. Decorate with strawberries and pistachios.
