'Liquid core' – white chocolate and cardamom mousse with pistachio sponge

Ingredients

Fruit & Vegetables

  • 125g of raspberry purée
  • 125g of raspberry purée
  • 4 raspberries, halved

Speciality Ingredients

  • 1 tsp xanthan gum
  • 3g of gelatine
  • 65g of Valrhona neutral glaze, 'Absolu Cristal'
  • edible flowers

Spices & Dried Herbs

  • 4 cardamom pods

Dairy

  • 175g of double cream
  • 3 eggs

Store Cupboard

  • 50g of coffee
  • 30g of egg yolk
  • 50g of caster sugar
  • 100g of white chocolate, 'Ivoire' 35%, broken into pieces
  • 100g of cocoa butter
  • 150g of white chocolate, 'Ivoire' 35%
  • 750g of white chocolate, 'Ivoire' 35%
  • red food colouring, fat-soluable
  • 100g of almond flour
  • 20g of icing sugar
  • 40g of pistachio nuts
  • pistachio nuts, very finely chopped into a crumb
  • 10 hazelnuts, toasted and halved

  • 100g of 0 flour

Salad & Fresh Herbs

  • dill