When starting to renovate my house (almost a month ago), I thought I won't be able to bake or playing with my food as usual. But it's not true, everything depends on me ^^, if I really want to do it I will find the way, hehe. After setting up some space for my oven, packing (and unpacking) now I think it's time to do something I love. I love making entremets, putting layers of different flavor and texture into one cake is fun, and if you know the trick it's not hard to make them at home. When making entremets, the key is to let each layer firm before adding next (and freeze the insert is a must). So freezing between making each layer will help. After cutting the entremets into pieces, you need to refrigerate to let it soften before serving. This time I make Pistachio white chocolate mousse with vanilla mousse, red berry jelly and pistachio sponge ^^. I got the greeniest pistachio paste from Gelupo (in Soho, London) it's made from Sicilian pistachio, so the color of the paste is pure green, and so beautiful. If using other brand of pistachio paste you may need green food coloring to turn the mousse into bright green color. I thought about using it many times before but want some recipe that let the pistachio shine, and I finally found the right recipe for it now. Pistachio Vanilla Make 18x18cm cake Pistachio sponge 1 ................................... Egg 20g .............................. Granulated sugar (A) 7g ................................. Pistachio paste 20g .............................. Almond powder 1 ................................... Egg white 12g ............................... Granulated sugar (B) 7g ................................. Cake flour 10g ............................... Unsalted butter, melted Vanilla mousse 250g ............................. Whole milk 1/2 ............................... Vanilla bean 50g ............................... Granulated sugar 40g ............................... Egg yolks (about 2) 20g ............................... Custard powder 4g .................................. Gelatin sheets 30g ................................ Unsalted butter, soft 160g .............................. Whipping cream Red berry jelly 75g ................................. Strawberry puree 75g ................................. Raspberry puree 23g ................................ Granulated sugar 4g .................................. Gelatin sheets Pistachio white chocolate mousse 6g .................................. Granulated sugar 80g ............................... Whole milk 24g ................................ Egg yolks 2.5g ............................... Gelatin sheets 95g ................................ White chocolate, chop if large 45g ................................ Pistachio paste 170g .............................. Whipping cream For decorating ........................................ Pistachio and white chocolate Make Pistachio sponge Preheat the oven to 200 °C Line 20x20cm pan with baking paper Sift the flour, and set aside. Mix the pistachio paste with almond powder, egg and sugar (A) together. Make the meringue by beating the egg white and sugar (B) together until stiff peak form. Fold the meringue into pistachio mixture in 2 additions; be careful not to knock off the air. Fold the sifted flour into the batter. Fold the melted butter into the batter. Pour into the prepared pan, and bake for 12 minutes or until golden. Remove form the oven and let the sponge cool on a wire rack, then cut into 18x18cm and place the sponge in a square cake mold. Make Vanilla mousse Bloom the gelatin sheets in iced cold water. Beat the egg yolks, sugar, seeds from the vanilla bean and custard powder together, boil the milk, then slowly whisk it into the egg yolk mixture. Put the saucepan over low heat, stir all the time and heat until 82°C. Take the pan out of the heat and stir in the gelatin. Pour the custard into a bowl and stir in the butter. Let the custard cool completely (place a piece of plastic warp directly over the custard to prevent the skin to form). Whip the whipping cream until soft peaks form. Fold 1/3 of the whipping cream into custard. Pour the mixture back into the whipped cream bowl, fold to combine. Pour the vanilla mousse over the sponge and freeze. Make Red berry jelly Bloom the gelatin sheets in iced cold water. Boil the strawberry puree, sugar and raspberry puree together until the sugar melt, then take it out of the heat and stir in the gelatin. Let the mixture cool completely. Pour the Red berry jelly over the vanilla mousse and freeze. Make Pistachio white chocolate mousse Bloom the gelatin sheets in iced cold water. Beat the egg yolks with pistachio paste and sugar, boil the milk, then slowly whisk it into the egg yolk mixture. Put the saucepan over low heat, stir all the time and heat until 82°C. Take the pan out of the heat and stir in the gelatin and white chocolate. Let the mixture cool. Whip the whipping cream until soft peaks form. Fold 1/3 of the whipping cream into pistachio mixture. Pour the mixture back into the whipped cream bowl, fold to combine. Pour the pistachio mousse over the jelly and freeze until firm. Remove from the freezer and cut into pieces, decorate with chopped pistachio and white chocolate, and refrigerate until ready to eat. Pistachio Vanilla Entremets