Steps to Prepare Quick Gâteau mousse au chocolat blanc,framboises,pistache

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Steps to Prepare Quick Gâteau mousse au chocolat blanc,framboises,pistache. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Gâteau mousse au chocolat blanc,framboises,pistache, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gâteau mousse au chocolat blanc,framboises,pistache delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gâteau mousse au chocolat blanc,framboises,pistache is 6 à 8 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can cook Gâteau mousse au chocolat blanc,framboises,pistache using 14 ingredients and 4 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Prepare to make Gâteau mousse au chocolat blanc,framboises,pistache:

1. Pour la génoise
2. 500 g framboises fraîches ou surgelées
3. 4 œufs
4. 100 g sucre
5. 100 g farine
6. 1 cac de levure
7. 80 g pistaches non salées
8. 40 g beurre + beurre pour le moule
9. Quelques gouttes de colorant vert
10. Pour la mousse chocolat blanc
11. 300 g chocolat blanc à patisser
12. 20 cl crème liquide entière
13. 2 blancs d’œufs
14. 1 feuille de gélatine

Instructions to make to make Gâteau mousse au chocolat blanc,framboises,pistache

1. Préparez le biscuit. Préchauffez le four à 180°dans un saladier, fouettez les œufs avec le sucre jusqu’à ce que le mélange mousse et prenne du volume. Incorporez la farine et la levure, puis les pistaches mixées, le colorant et le beurre fondu.
2. Versez la pâte dans un moule beurré puis enfournez pour 15 à 20 minutes. Laissez refroidir,démoulez et placez la génoise sur un plat de service. Recouvrez de framboises grossièrement écrasées à la fourchette
3. Préparez la mousse : faites tremper la gélatine dans un bol d’eau froide. Cassez le chocolat en morceaux et faites fondre doucement au bain marie. Laissez tiédir. Faites dissoudre la feuille de gélatine dans 1 cas d’eau frémissante t incorporez la au chocolat fondu. Fouettez la crème bien froide en chantilly et incorporez la à la préparation avec les blancs battus en neige.
4. Versez la mousse sur les framboises, lissez la surface et placez au réfrigérateur au moins 4 heures avant de servir, le mieux est de le laisser une nuit au réfrigérateur.

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