Hello friends, today I offer you these wonderful strawberry and pistachio semispheres — very cute and tasty to make for any occasion. A colorful recipe with a spring/summer flavor that is very easy to make. Below you will find the recipe..
- Difficulty: Easy
- Cost: Low cost
- Cuisine: Italian
Ingredients for the strawberry and pistachio semispheres
- 1 cup strawberries (about 150 g)
- 2/3 cup mascarpone (about 150 g)
- 1/3 cup sweetened liquid cream (e.g., Hoplà), well chilled from the fridge (Or heavy cream (about 100 ml / 3.4 fl oz))
- 3 tbsp powdered sugar (about 20 g)
- 1 sheet gelatin (leaf gelatin sheet)
- 1/2 cup mascarpone (about 100 g)
- 1/3 cup sweetened liquid cream (e.g., Hoplà), well chilled from the fridge (Or heavy cream (about 100 ml / 3.4 fl oz))
- 2 tbsp pistachio spread (Or pistachio paste)
- 1 sheet gelatin (leaf gelatin sheet)
- Soft sponge biscuit to cut into disks (Or sponge cake or ladyfingers)
- chopped pistachios
- strawberry topping
- strawberries
Tools
- Electric beaters
- Bowls
- Silicone half-sphere molds
- Food processor
Steps for the strawberry and pistachio semispheres
Wash and cut the strawberries into pieces and place them in a blender to reduce them to a purée. Then strain with the help of a sieve and set aside. In a small bowl place the gelatin sheet with a little water and let it soak for 10 minutes. Warm a splash of cream and add the squeezed gelatin sheet, mixing carefully.
Let it cool slightly. In a large bowl whip the mascarpone, powdered sugar and the very cold cream from the fridge with electric beaters; when the mixture is frothy, add the now-cooled gelatin and continue whipping. Take the strawberry purée and fold it into the mixture carefully from the bottom up so as not to deflate it. When ready, place in the fridge to set for 30 minutes.
In a small bowl place the gelatin sheet with a little water and let it soak for 10 minutes. Warm a splash of cream and add the squeezed gelatin sheet, mixing carefully. In a bowl, using electric beaters, whip the mascarpone with the very cold cream from the fridge until you obtain a frothy mixture. Add the gelatin and the pistachio spread to the cream and continue whipping thoroughly.
Pour the pistachio mousse into the small silicone half-sphere molds. Place in the freezer to freeze for 30 minutes.
Take the larger half-sphere mold and pour in the strawberry mousse, placing the pistachio mousse ball in the center. Pour more mousse and level well. Finally place and seal with a disk of soft sponge biscuit, or sponge cake or ladyfingers, and put in the freezer for a couple of hours.
Then remove the mold from the freezer and gently unmold the half-spheres, placing them all on a serving plate. Now for the final decoration: simply top with strawberry sauce or topping, sprinkle chopped pistachios and place a strawberry on top. Put in the fridge to acclimate for 30 minutes.
And here they are, ready to enjoy. I hope you like this latest recipe of mine — see you next time, friends.
STORAGE, TIPS AND NOTES
The semispheres can be prepared in advance and kept in the freezer for a few days. On the day you serve them, simply take the mold out of the freezer, unmold them, decorate and let them sit in the fridge to come to temperature for about an hour before serving.
If you want to visit my Facebook page https://www.facebook.com/pasticceraPerPassione
If you want to return to the homepage https://blog.giallozafferano.it/rosly/
