Exquisite Pistachio Raspberry Dessert with Crispy Mutzen and Creamy Sorbet

Briefly boil the milk with 1 g agar-agar and immediately remove it from the heat.

Stir 40 g pistachio paste into the hot milk mixture. Set aside the rest of the pistachio paste (approx. 20 g) for garnish.

Add the 50 g finely chopped white couverture and stir until a homogeneous paste forms.

Whip the 70 ml cream with 3 g cream stabilizer until stiff.

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.

Cover the pistachio cream and chill it overnight in the refrigerator.

Process the freeze-dried raspberries into a fine powder. This works well with a mortar and pestle or a spoon in a bowl.

Be sure to store the raspberry powder in an airtight container and avoid making it in high humidity.

Whip 2 eggs with 75 g sugar until the sugar has completely dissolved and a yellow-white, smooth mixture has formed.

Add 0.25 teaspoon baking powder, 75 g melted butter, 180 g flour, and 45 g ground almonds or hazelnuts.

Mix all ingredients well, but don't stir too long to prevent gluten from developing.

Store the Mutzen dough overnight in the refrigerator.

Heat the vegetable oil in a pot or deep fryer to 170-190°C (338-374°F).

Form small balls from the chilled Mutzen dough and fry them in batches in the hot oil until golden brown.

Remove the fried Mutzen from the oil and immediately roll them in cinnamon sugar.

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).

Dust half of a black dessert plate with raspberry powder.

Pipe a long bed of the remaining pistachio paste onto the plate, centered along the edge of the raspberry powder.

Place the fried Mutzen on the pistachio paste bed.

Place a very small dollop of pistachio cream on each Mutze, and a pistachio sliver on top of that.

On the side of the plate without raspberry powder, add a bed of chopped pistachios.

Place a perfectly formed scoop of the tempered raspberry sorbet on top.

Garnish the sorbet with a fresh raspberry.

Distribute additional fresh raspberries, pistachio cream, and chopped pistachios as desired, but remember: sometimes less is more!