Lemon and cardamom beauty

A few weeks ago I wanted to make something fresh and unusual. I love using spices in my desserts but usually I stick with traditional like cinnamon and vanilla. I came across a fantastic recipe for cardamom mousse and I decided to give it a go. At first I was a bit skeptical because cardamom has a very strong flavor. After I tasted the mousse I was thrilled, it was something special but still very delicious. I knew that people will either love it or hate it, it's that type of a dessert.

Lemon and cardamom are a natural combination and that's why I made a lemon jelly center. The jelly is easy to make and it gives the mousse a fresh and tangy taste. The leftovers can be eaten as candy, rolled in granulated sugar, they are absolutely fabulous.

For the bottom layer I made a pistachio joconde (a foam based sponge cake). The pistachios are a great addition to a plain sponge cake, they make the sponge more interesting in flavor and texture.

After the entremet was complete and frozen I made a white chocolate glaze. The glaze gives the dessert a shiny finish and protect it from drying out. The glaze can be made in advance and stored in the fridge or freezer. Just reheat it to a pouring consistency before glazing. You can also add food colors and extracts to it.

If you are up for some experimenting in your kitchen I suggest you try and make this entremet and share your thoughts on it.

Lemon and cardamom beauty

(Makes about 7 medium sized)

Time:

Preparation: 2 hours

Cooking: 20min

Baking: 5-8min

Setting: few hours or overnight

For the pistachio jaconde:

• 20g all-purpose flour
• 70g pistachio meal
• 60g icing sugar
• 2 egg yolks
• 2 egg whites
• 20g granulated white sugar
• 11g butter (melted and warm)

For the cardamom mousse:

• 3 egg yolks
• 1g salt
• 100g granulated white sugar
• 100ml water
• 3g cardamom powder
• 1/2 piece vanilla pod
• 5g powdered gelatin
• 15ml water for gelatin
• 238ml  heavy cream

For the lemon jelly:

• 118g fresh lemon juice
• 118 ml water
• 13g powdered gelatin
• 80g white granulated sugar

For the white chocolate glaze:

• 135g white chocolate
• 1 gelatin sheet (about 2g)
• 85g heavy cream
• 20g water
• 15g glucose syrup
• 12g vegetable oil

Making the pistachio jaconde:
Preheat oven to 160°C (320°F)
Stir together flour, pistachio meal and icing sugar in a bowl. Whisk egg whites and granulated sugar to stiff peaks in a separate bowl. Add melted butter into egg yolks and stir into the flour mixture.

Carefully add the egg whites and mix until combined. Be quick and don't let the butter set before you add the egg whites.

Pour the batter onto a silicone mat or parchment paper and spread it evenly with a spatula. Bake for 5-8 minutes.

Take out and while still hot cut out the circles for your entremet.

Making the lemon jelly:
Soak powdered gelatin in 60 ml of water.
Bring remaining water and fresh lemon juice to a simmer. Add soaked gelatin into hot lemon mixture. Stir and pour into a small hemisphere silicon mold.

Set in the freezer until completely frozen.

Making the cardamom mousse:
Soak gelatin in water.
Whisk egg yolks with salt till pale. Meanwhile bring water, sugar, cardamom and vanilla to a boil.

 Strain and gradually pour it over egg yolks constantly whisking the mixture.

Return to stove and cook to 85°C till the mixture slightly thickens. Make sure you don't let the mixture cook at the bottom of your pot. Add the soaked gelatin, stir and set aside to cool completely.

Whip the cream to soft peaks and carefully stir in the cardamom mixture. Pour the mousse into a jug. Pour the mixture into silicon molds half way up. Add the frozen jelly hemisphere and top with more mousse but not all the way. 

Place a circle of pistachio jaconde on top of the mousse and set in the freezer until completely frozen, best overnight.

Making the white chocolate glaze:
Place the gelatin sheet in a bowl of cold water.

Chop the white chocolate and melt it over a bowl of simmering water. Pour the heavy cream, glucose, water and oil into a pot and bring to a boil.

Place the mixture off the heat and stir in the soaked gelatin. Pour the hot mixture over the melted chocolate and stir to combine. Add red food coloring (if using) and stir.

Pour the glaze into a measuring cup and set aside to cool.

You can keep this glaze in an airtight container in a freezer. Thaw when ready to use and heat up to a pouring consistency before glazing.

Assembly:
Unmold the entremet and set it over a wire rack and a large bowl. Pour the cooled glaze over the entrmet. I used purple dust food coloring and I sprinkled some of it over the glaze for a pop of color. Wait for the glaze to set then ganish with lemon zest, pistachio, leftover lemon jelly and candied ginger. Place the entrmet in the fridge to thaw completely before serving.