Recipes Dessert Recipes Puddings Raspberry & Pistachio Joy Back to Puddings Raspberry & Pistachio Joy by Selasi Gbormittah Total Time 2d 0h 30m Prep Time 2d 0h 0m Bake Time 30m Serves 6 Skill Level Showstopper 0 Reviews No ratings yet Share Celebrity Recipe This recipe is by Selasi Gbormittah who featured on the Great British Bake Off in 2016. This recipe combines raspberries and pistachios on a ligh bed of sponge to form a delicate dessert to impress. Method For the jam: Mix the pectin with sugar. Cook the raspberries with the sugar mixture on medium heat. In the meantime, place the gelatine in a bowl of cold water for 5 minutes. Top Tip: Gelatine & Pectin Gelatine & Pectin Gelatine and pectin can be purchased in any major supermarket. After 15 minutes of cooking the raspberries, stir in the lime juice and boil for a further 2 minutes. Take off the heat, strain the gelatine and stir into the jam. Pour into a clean bowl, cover with cling film and cool immediately. For the Pistachio Paste: Preheat oven to 170ºc fan/190ºc/gas mark 4 Make a dry caramel. Place sugar in a pan and cook on low heat until soft to medium boil stage (Caramel). Do not stir. Roast the pistachios for 10 minutes on a silicone mat. Pour the caramel onto roasted nuts and leave to harden. Break into pieces and blitz until a paste is formed. Add the oil a little at a time to loosen the mixture Continue to blitz until a smooth paste is formed For the Sponge: Preheat oven to 180ºc fan/200ºc/gas mark 6. Whip together the almonds, pistachio, flour, sugar and eggs until pale. Fold together the mixtures gently and mix in the melted butter, gently. Top Tip: Fluffy Sponge Fluffy Sponge Fold to avoid knocking air out of mixture. You want a fluffy and airy sponge Divide the mixture onto two lined trays and spread thinly using a palette knife. Bake for approx. 9-12 mins and allow to cool once baked For the Creme Bavarois: Whip the cream to soft peaks and chill. Heat the milk and vanilla. Beat the eggs with the sugar until pale. Pour the warm milk onto the yolk mixture and whisk to avoid lumps. Return back onto the heat and stir until thickened slightly. Soak the gelatine in a bowl of cold water. Take the custard of the heat, stir in the gelatine and cool immediately Top Tip: Mixing Mixing Do not stop stirring when cooking. Avoid cooking on high heat. Once cool enough, fold in stages, into the whipped cream. For the Whipped Chantilly: Whip together all the ingredients on medium speed for a minute or two until soft peaks. Top Tip: Mixing Mixing Due to the high fat content, do not whip on high speed. Assembly: Cut the first sponge to fit the mould. Place in the bottom and spread with thin layer of pistachio paste. Top with a thin layer of the jam, followed by half the crème bavarois Place the second cut sponge onto the crème bavarois. Press down gently and repeat the above. Finish with the crème bavarois and freeze for at least 6-12 hours. Preferably overnight. When ready, cut into desired size. For individual portions, cut to 5cm x 15cm. Fill a piping bag with the whipped cream and pipe peaks onto the sponge. Decorate with pistachio paste, raspberries, pistachios and freeze-dried raspberries (optional). To create the filled pistachio domes on the whipped cream, use a warm domed measuring spoon and cut the top of the piped whipped peaks. Fill with the pistachio paste. Serve with a nice cup of coffee. Let's Bake The easiest way to follow a recipe Afternoon Tea Reviews Unfortunately there are no reviews for this recipe yet! Leave Your Thoughts Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review Ingredients Metric For the Jam 300g Fresh Raspberries 4g Pectin 150g Billington's Unrefined Golden Caster Sugar This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons. 10g Lime Juice 2g Gelatine For the Pistachio Paste 200g Pistachios 62g Billington's Unrefined Golden Caster Sugar This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons 25ml Grapeseed Oil For the Sponge 45g Ground Almonds 60g Ground Pistachios 45g Billington's Unrefined Icing Sugar 25g Allinson Plain White Flour 5 Eggs (Medium) 40g Billington's Unrefined Golden Caster Sugar This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons. 15g Unsalted Butter Creme Bavarois 250g Whole Milk 1 tsp Nielsen-Massey Vanilla Bean Paste Like vanilla extract, this product is made using the whole vanilla pod. A sugar syrup base (rather than alcohol) gives the product a thicker consistency which allows you to add more delicious vanilla flavour without thinning batters or sauces. Nielsen-Massey vanilla bean paste has a delicious aroma and taste and includes seeds so is an ideal substitute for vanilla pods in recipes, such as crème brûlée and ice cream, where you want to add the enticing visual flecks of vanilla seeds without the time or effort of using a vanilla pod. Vanilla bean paste can be used as a direct substitute for vanilla extract or vanilla pods: 1 tsp bean paste = 1 tsp extract = 1 vanilla pod Our favourite is the Nielsen-Massey Madagascan Bean Paste. 3 Egg Yolks 40g Billington's Unrefined Golden Caster Sugar 5g Gelatine 230ml Double Cream For the Whipped Chantilly 140g Double Cream 60g Mascarpone 1 tsp Nielsen-Massey Vanilla Bean Paste Like vanilla extract, this product is made using the whole vanilla pod. A sugar syrup base (rather than alcohol) gives the product a thicker consistency which allows you to add more delicious vanilla flavour without thinning batters or sauces. Nielsen-Massey vanilla bean paste has a delicious aroma and taste and includes seeds so is an ideal substitute for vanilla pods in recipes, such as crème brûlée and ice cream, where you want to add the enticing visual flecks of vanilla seeds without the time or effort of using a vanilla pod. Vanilla bean paste can be used as a direct substitute for vanilla extract or vanilla pods: 1 tsp bean paste = 1 tsp extract = 1 vanilla pod Our favourite is the Nielsen-Massey Madagascan Bean Paste. 10g Billington's Unrefined Golden Icing Sugar Utensils Square mould. 4cm (H) x 20 (W) Mixing Bowl