Ambrosia (Chocolate, Pistachio & Raspberry Entremet)

This recipe is not just a cake; it is a piece of confectionery art. Inspired by the legendary Japanese pastry chef Hidemi Sugino—the first Asian chef to win the prestigious Coupe du Monde de la Pâtisserie—this dessert is named “Ambrosia.”

It is a timeless, elegant, and sophisticated entremet that balances distinct textures and flavors. It consists of multiple precise layers: a dark chocolate “Joconde” sponge, a nutty pistachio sponge, a tart raspberry jelly, a creamy pistachio mousse, and a rich chocolate mousse, all enrobed in a glossy chocolate mirror glaze.

While the ingredient list may look long and the gram measurements incredibly specific, this precision is the secret to achieving the delicate, melt-in-your-mouth texture that defines Sugino’s style. This cake is a project for the ambitious baker, promising a result that looks and tastes like it came straight from a Parisian (or Tokyo) boutique patisserie.

🥣 INGREDIENTS

Here is the table of ingredients. Note: This recipe relies on precision. A digital scale is essential.

Yields: One 16 cm (6-inch) Cake with a 14 cm (5.5-inch) Insert.

👩‍🍳 PREPARATION STEPS (Step-by-Step)

The steps are organized by component, following the exact assembly logic of the original recipe.

Step 1: The Chocolate Joconde (Base Layer)

1. Almond Base: Whisk the almond flour, icing sugar, egg yolks, and egg white A for about 10 minutes until firm, white, and foamy.

2. Meringue: Separately, whisk egg white B with the sugar until stiff peaks form.

3. Combine: Sift the flour and cocoa powder over the almond mixture and fold gently. Fold in the meringue.

4. Butter: Take a spoonful of batter, mix it into the melted butter, then fold this back into the main batter.

5. Bake: Spread into a 16 cm circle on parchment paper. Sprinkle with cocoa nibs. Bake at 230°C (445°F) for about 7 minutes.

Step 2: The Pistachio Joconde (Insert Layer)

1. Pistachio Base: Whisk marzipan, pistachio paste, whole egg, egg yolk, and egg white A for 10 minutes until light and creamy.

2. Meringue: Whisk egg white B with sugar to stiff peaks. Fold into the pistachio mixture.

3. Dry Ingredients: Sift flour and starch over the mix and fold.

4. Butter: Mix a spoonful of batter into melted butter, then fold back in.

5. Bake: Spread thinly on parchment (or Silpat). Bake at 230°C (445°F) for 6 minutes. Cool, then cut out a 14 cm circle.

Step 3: The Raspberry Jelly

1. Juice: Boil raspberries, pass through a fine sieve. Weigh the juice (approx 65g) and add enough water to make 100g total liquid.

2. Cook: Pour back into the pot with glucose and lemon juice. Heat to 65°C.

3. Pectin: Mix the sugar and pectin together. Add this to the liquid in a thin stream while whisking. Simmer for 2 minutes.

4. Set: Pour into a 14 cm ring (lined with plastic wrap at the bottom). Refrigerate until set.

5. Layer: Place the Pistachio Joconde disc on top of the set jelly. Freeze everything.

Step 4: The Pistachio Mousse

1. Base: Bring milk, vanilla, and pistachio paste to a boil.

2. Temper: Whisk yolks and sugar until fluffy. Pour half the hot liquid into yolks, mix, then pour everything back into the pot.

3. Cook: Heat to 84°C (185°F) stirring constantly (Anglaise style). Remove from heat. Dissolve the soaked gelatin in it.

4. Fold: Let cool. Fold in the whipped cream.

5. Layer: Pour this mousse onto the frozen Pistachio Sponge/Jelly stack (inside the 14 cm ring). Freeze again.

Step 5: The Chocolate Mousse

1. Anglaise Base: Whisk yolks and sugar until light (2-3 mins). Bring milk and 50g cream to a boil. Pour half into yolks, mix, return to pot. Heat to 83°C (181°F).

2. Gelatin: Remove from heat. Stir in soaked gelatin.

3. Emulsify: Pour hot cream through a sieve over the chopped chocolate. Stir until smooth.

4. Fold: Once cooled, gently fold in the remaining 133g of whipped cream. Use immediately.

Step 6: Assembly

1. Prepare Ring: Line a 16 cm ring with acetate cake collar. Place the Chocolate Joconde at the bottom.

2. First Mousse Layer: Spread a 1 cm thick layer of Chocolate Mousse. Chill for 15 mins to set slightly.

3. Insert: Remove the frozen 14 cm center (Jelly + Pistachio Sponge + Pistachio Mousse) from its ring. Place it raspberry-side down onto the chocolate mousse.

4. Cover: Spread the remaining Chocolate Mousse over and around the insert. Smooth the top.

5. Freeze: Freeze for at least 4 hours.

Step 7: The Chocolate Glaze

1. Liquids: Heat cream; stir in cocoa and add to melted couverture.

2. Syrup: Boil water and glucose. At 60°C, add sugar-pectin mix. Simmer 2 mins.

3. Combine: Remove syrup from heat, cool slightly, and stir into the chocolate-cream mix. Strain through a fine sieve.

4. Glazing: Use when the glaze is at 30°C (86°F). Unmold the frozen cake, remove acetate, place on a rack, and pour the glaze over in one bold motion.

Chef’s Guide & Conclusion

Mastering the “Ambrosia” Entremet

You have just tackled a recipe fit for a world champion. Here are the secrets to ensuring your Ambrosia is perfect:

1. Precision is Paramount:

You will notice measurements like “106.6 g” or “1.7 g”. In French and Japanese patisserie, this precision is not a suggestion; it is chemistry. Using a precision gram scale (one that reads 0.1g) is highly recommended for the pectin and gelatin.

2. The “Pâte à Bombe” vs. Anglaise:

The original recipe uses a Pâte à Bombe (syrup whipped into yolks) for the mousse, but this version simplifies it using a Crème Anglaise base (custard style). This method is safer and more reliable for home bakers while still providing a rich, creamy mouthfeel.

3. Temperature Control for Glazing:

The difference between a lumpy glaze and a mirror finish is temperature. If the glaze is too hot (over 35°C), it will run off the cake and melt the mousse. If it is too cold (under 28°C), it will set into a thick, rubbery blob. Aim for exactly 30°C and pour confidently over a completely frozen cake.

4. The Flavor Balance:

This cake works because of contrast. The acidity of the raspberry jelly cuts through the fat of the chocolate mousse, while the pistachio adds a savory, earthy note. As the author noted, “Sometimes, more really is more.”

Enjoy your masterpiece—it is truly a work of edible art!