🌸 Summer Blush: Currant & Pistachio Mousse Cake (Entremet)

The “Summer Blush” is a sophisticated entremet that captures the essence of a garden in full bloom. It is a dessert that balances the sharp, refreshing tartness of red and black currants (cassis) with the creamy, milky texture of ricotta and the nutty earthiness of pistachios.

Visually, this cake is stunning without being overly complicated. It features a delicate pink hue derived naturally from the fruit mousse, encased in a transparent mirror glaze rather than a heavy colored one. The structure is an architectural delight: it begins with a tender Madeleine sponge studded with fresh red currants, layered with a rich Cassis (Blackcurrant) Cream, topped with a green Pistachio Sponge, and finished with a crunchy Pistachio Crisp base.

Enveloping these layers is a light Blackcurrant and Ricotta Mousse, which offers a lighter, fresher mouthfeel than traditional heavy cream mousses. Because this cake includes an extra layer of sponge, it stands taller than standard silicone molds, requiring a “cake collar” technique to achieve its majestic height. It is the perfect challenge for the ambitious home baker looking to create a patisserie-style showstopper.

🥣 INGREDIENTS

Here is the table of ingredients (Yields: One 18cm Entremet / Mold: Silikomart “Universo” + “Tortaflex” insert):

👩‍🍳 PREPARATION STEPS (Step-by-Step)

This cake requires preparation over 2 days.

Step 1: The Madeleine Sponge (Insert 1)

1. Preheat oven to 180°C (350°F). Line an 18cm springform pan with parchment.

2. Beat egg and sugar until fluffy. Sift in flour and baking powder.

3. Whisk in lemon zest and juice, followed by melted butter and oil.

4. Pour into pan, scatter red currants on top, and bake for 25 minutes.

5. Cool completely. Cut out a 16 cm circle. Place it (baked side down) into the Tortaflex mold.

Step 2: The Cassis Cream (Insert 2)

1. Soak gelatin. Melt the white chocolate. Heat the blackcurrant puree.

2. Dissolve gelatin in the hot puree. Pour over melted chocolate and blend with an immersion blender.

3. Add liqueur (if using) and cold cream. Blend again.

4. Refrigerate until it begins to set slightly, then spread it over the Madeleine sponge in the mold.

Step 3: The Pistachio Sponge (Insert 3)

1. Preheat oven to 180°C.

2. Beat almonds, ground pistachios, icing sugar, whole egg, and yolk until fluffy. Stir in pistachio paste.

3. Whip egg whites with sugar to stiff peaks. Fold into the nut mixture.

4. Fold in flour and melted butter.

5. Spread onto a baking sheet. Bake 10-12 minutes.

6. Cool, cut a 16 cm circle, and place it on top of the Cassis Cream layer. Freeze the entire insert mold.

Step 4: The Pistachio Crisp Base

1. Streusel: Mix flour, butter, almonds, sugar, salt to a dough. Spread on a baking sheet. Bake at 160°C for 10-15 mins. Let cool and crumble.

2. Crunch: Mix 60g of the streusel crumbs with wafer rolls and pistachios.

3. Mix in pistachio butter and melted white chocolate.

4. Roll out between two parchment sheets (3mm thick). Chill. Cut a 17 cm circle. Freeze.

Step 5: Blackcurrant & Ricotta Mousse

1. Soak gelatin. Boil puree and sugar. Dissolve gelatin in it.

2. Stir ricotta and lemon juice until smooth. Add the fruit puree.

3. Cool to 30°C. Fold in the semi-whipped cream.

Step 6: Assembly

1. Prepare Mold: If using the Universo mold, attach a 5cm high cake collar strip to the inside rim to increase height.

2. Fill 3/4 of the mold with Ricotta Mousse.

3. Press the frozen insert (Madeleine/Cassis/Pistachio) into the mousse (Madeleine side down).

4. Cover with remaining mousse. Place the frozen Pistachio Crisp Base on top.

5. Cover and freeze overnight.

Step 7: Glaze & Garnish

1. Glaze: Boil water, lemon juice, sugar, glucose. Remove from heat, add soaked gelatin. Let set overnight in fridge. Reheat to 30°C to pour.

2. Namelaka: Melt chocolate. Boil milk/vanilla, add gelatin. Pour over chocolate. Blend in cold cream. Chill 6+ hours, then whip to pipe.

3. Finish: Unmold frozen cake. Pour transparent glaze over it. Decorate with piped Namelaka, fresh berries, and gold leaf.

Chef’s Guide & Conclusion

Mastering the “Summer Blush” Entremet

You have just engineered a complex, multi-textured dessert. Here are the professional nuances to ensure success:

1. The “Cake Collar” Trick:

This cake is designed to be tall—taller than the standard silicone mold. Step 6 mentions using a “cake collar” (acetate strip). By taping this to the inside upper rim of your silicone mold, you artificially extend the height of the mold. Without this, your mousse will overflow, or you won’t be able to fit the final crisp base flush with the top.

2. Ricotta Mousse Texture:

Using Ricotta instead of just heavy cream or mascarpone gives this mousse a unique, slightly grainier (in a pleasant way) and fresher texture. It feels lighter on the palate, which is essential when pairing with the dense pistachio crisp and butter-rich madeleine sponge. Ensure your ricotta is smooth before mixing to avoid large lumps.

3. The Crisp Layer (Croustillant):

Never skip the white chocolate in the crisp base (Step 4). The chocolate acts as a waterproofing agent. It coats the baked streusel and wafer flakes, preventing them from absorbing moisture from the mousse. This ensures that even after thawing, the base remains crunchy.

4. Glazing Temperature:

The transparent glaze is very forgiving compared to chocolate glazes, but temperature still matters. Pour at 28-32°C. If it’s too hot, it will melt the mousse and slide off, leaving bare patches. If too cold, it will be thick and gloopy.

Enjoy this refreshing, architectural beauty that tastes as vibrant as a summer day!