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Blackberry, pistachio, chai and rose

This dessert is made by Nienke Woesthuis, cake artist and owner of Mykitchenplayground.Recipe for about 12 pieces.

Ingredients

200gwild blackberry purée
40gWhite caster sugar
6gleaf gelatin
200gunsweetened whipped cream
2gspiced chai latte spice mix without sugar

100gButter
1gSalt
40gFlour
60gPistachio
100gEgg white
100gIcing sugar

200gwild blackberry purée
6gRose water
15gWhite caster sugar
60gWater
2.4000000000000004gAgar

300gwhite Callebaut chocolate
2coarsely chopped pistachio nuts
2Freeze-dried raspberries
1dried rose petals
0.5spiced chai latte spice mix without sugar

dried rose petals
fresh blackberries
edible copper powder
Vodka
finely chopped pistachio

Preparation

  1. Soak the gelatin sheets in cold water.
  2. Combine the cream, sugar, and chai and whip until soft peaks form.
  3. Heat half of the puree and dissolve the drained gelatin in it.
  4. Add the warm puree to the cold puree.
  5. Add a third of the cream mixture to the puree and gently fold, then add the rest and fold through.
  6. Put the mousse in a piping bag and fill a silicone mold of your choice with the mousse.
  7. Place the mousse in the freezer (let it freeze completely to unmold later).

  1. Heat the butter until it becomes beurre noisette.
  2. Scoop the milk solids off the butter and let it cool.
  3. Finely grind the pistachios in the food processor.
  4. Sift the flour and powdered sugar and combine with the pistachio and a pinch of salt, then mix.
  5. Add the egg whites and beurre noisette and mix until you have a smooth batter.
  6. Put the batter in a piping bag and fill a silicone mold of your choice.
  7. Bake at 170°C convection for about 13 minutes.

  1. Add all ingredients together in a pan.
  2. Keep stirring and bring to a boil.
  3. Let cool and set in the fridge for at least an hour.
  4. Blend until smooth in a blender.

  1. Temper the white chocolate.
  2. Spread it out on baking paper or a silicone mat into a large sheet.
  3. Sprinkle with pistachio, rose petals, chai mix, and freeze-dried raspberries.
  4. Let harden completely.

  1. Mix copper powder with a little vodka to make 'paint.'
  2. Decorate the dessert plate with copper paint using a brush.
  3. Place three mousse spheres on the plate.
  4. Break the pistachio financier into four pieces and place between the mousse.
  5. Break the chocolate into pieces.
  6. Put the blackberry gel in a piping bag.
  7. Decorate with chocolate shards, blackberries, and blackberry gel.
  8. Sprinkle some rose petals and pistachio on the plate.
  9. Dust the blackberries with some copper powder.