Exquisite Pistachio Raspberry Dessert with Crispy Mutzen and Creamy Sorbet

Name: Exquisite Pistachio Raspberry Dessert with Crispy Mutzen and Creamy Sorbet
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Ingredients: 40 milliliters Milk; 1 gram Agar-Agar; 40 grams Pistachio Cream; 50 grams White couverture; 70 milliliters Cream; 3 grams cream stabilizer; 10 grams Freeze-dried raspberry; 2 Eggs; 75 grams Sugar; ¼ teaspoon Baking Powder; 75 grams Butter; 180 grams All-Purpose Flour; 45 grams Ground almond or hazelnut; 500 milliliters Vegetable Oil; 100 grams Cinnamon sugar; 250 grams raspberry sorbet; 20 grams pistachio piece; 50 grams Raspberry

2 hrs 0 min·77 ViewsTranslated

Roland

49 Recipes

This fancy pistachio raspberry dessert is a true symphony of textures and flavors that will delight even the most discerning palates. The creamy pistachio cream, made with the finest pistachio paste and white couverture, meets the fruity tartness of raspberry powder and the melt-in-your-mouth sorbet. A special highlight are the homemade Mutzen – small, crispy pastries reminiscent of traditional doughnuts, rolled in cinnamon sugar. Careful overnight preparation allows for a perfect development of flavors and textures, while the artistic plating makes the dessert a real eye-catcher. A dessert that not only pampers the taste buds but also the eyes, perfect for special occasions.

Allergens

Vegetarian

Pescatarian

Halal

3,633kcal

4 Portions · 1,050 g

Protein

61 g

Carbohydrates

363 g

Fat

208 g

Fiber

23 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

Milk40 milliliters
Agar-Agar1 gram
Pistachio Cream40 grams
White couverture50 grams
Cream70 milliliters
cream stabilizer3 grams
Freeze-dried raspberry10 grams
Eggs2
Sugar75 grams
Baking Powder¼ teaspoon
Butter75 grams
All-Purpose Flour180 grams
Ground almond or hazelnut45 grams
Vegetable Oil500 milliliters
Cinnamon sugar100 grams
raspberry sorbet250 grams
pistachio piece20 grams
Raspberry50 grams

Prepare Pistachio Cream

1
Briefly boil the milk with 1 g agar-agar and immediately remove it from the heat.
2
Stir 40 g pistachio paste into the hot milk mixture. Set aside the rest of the pistachio paste (approx. 20 g) for garnish.
3
Add the 50 g finely chopped white couverture and stir until a homogeneous paste forms.
4
Whip the 70 ml cream with 3 g cream stabilizer until stiff.
5
Let the pistachio mixture cool to about 35°C (95°F). Then carefully fold it into the whipped cream and mix everything well until a homogeneous cream forms.
6
Cover the pistachio cream and chill it overnight in the refrigerator.

Make Raspberry Powder

7
Process the freeze-dried raspberries into a fine powder. This works well with a mortar and pestle or a spoon in a bowl.
8
Be sure to store the raspberry powder in an airtight container and avoid making it in high humidity.

Prepare Mutzen Dough

9
Whip 2 eggs with 75 g sugar until the sugar has completely dissolved and a yellow-white, smooth mixture has formed.
10
Add 0.25 teaspoon baking powder, 75 g melted butter, 180 g flour, and 45 g ground almonds or hazelnuts.
11
Mix all ingredients well, but don't stir too long to prevent gluten from developing.
12
Store the Mutzen dough overnight in the refrigerator.

Fry Mutzen

13
Heat the vegetable oil in a pot or deep fryer to 170-190°C (338-374°F).
14
Form small balls from the chilled Mutzen dough and fry them in batches in the hot oil until golden brown.
15
Remove the fried Mutzen from the oil and immediately roll them in cinnamon sugar.

Temper Raspberry Sorbet

16
Take the raspberry sorbet out of the freezer about 20-30 minutes before serving and place it in the refrigerator so it becomes scoopable (it's too hard directly from the freezer at -18°C).
30 min

Plate the Dessert

17
Dust half of a black dessert plate with raspberry powder.
18
Pipe a long bed of the remaining pistachio paste onto the plate, centered along the edge of the raspberry powder.
19
Place the fried Mutzen on the pistachio paste bed.
20
Place a very small dollop of pistachio cream on each Mutze, and a pistachio sliver on top of that.
21
On the side of the plate without raspberry powder, add a bed of chopped pistachios.
22
Place a perfectly formed scoop of the tempered raspberry sorbet on top.
23
Garnish the sorbet with a fresh raspberry.
24
Distribute additional fresh raspberries, pistachio cream, and chopped pistachios as desired, but remember: sometimes less is more!