Yogurt and orange entremet - recipe (with step-by-step photos)

Ingredients for the pistachio base:

• 50 grams ground pistachio
• 2 eggs
• 2 spoons with sugar

Ingredients for the yogurt/orange mousse:

• 400 grams of yogurt
• 150 grams of fresh cream
• 70 grams of sugar
• 10 grams of candied orange peel
• 4 grams of gelatin
• juice from 1 orange 

Ingredients for the chocolate layer:

• 2 eggs
• 2 spoons with sugar
• 2 spoons wheat flour
• 200 grams of melted chocolate
• a pinch of salt

Ingredients for the decoration:

• dried slices of orange or lemon
• mint leaves
• chocolate

Prepare the pistachio base:

Clean the pistachio and ground them finely .
Add the egg yolks and continue grinding a bit more.

Beat the egg whites with the sugar.
Incorporate the ground pistachio into the egg whites a bit at the time.

Spread the composition on a piece of baking paper and let it bake at 180 Celsius degrees for 10 - 15 minutes or until done.

Let it cool!

Prepare the yogurt and orange mousse:

In a pot, add the juice from the orange and 30 grams of sugar. Let it simmer for a few minutes.

While still warm, add the hydrated gelatin and mix until dissolved. Let it cool!

In a bowl beat the fresh cream. Add the remaining sugar and the yogurt and continue mixing.

Add the candied orange peel and the orange juice / sugar / gelatin composition and mix well. Let it rest in a cold place.

Prepare the chocolate layer:

Beat the egg whites with the salt and separately the egg yolks with the sugar.

Mix the two compositions and add the flour and mix slowly until well incorporated.

Bake at 180 Celsius degrees for 10-15 minutes or until done.

Meanwhile melt the chocolate above a pot with boiling water. If needed add a bit of milk.

Take the chocolate layer out of the oven and let it cool a bit, then spread the melted chocolate above.

Cut the layer in triangles and let it cool! Keep in the fridge until the next day.

Prepare the decoration:
Cut in thin slices one orange and put it in the oven at 90 Celsius degrees for 40-50 minutes. After 25 minutes turn the slices upside down and leave them in the oven for the remaining time.

Melt some chocolate and make shapes. Keep them in the fridge until the next day.

Assembling the cake:

On a plate, add a detachable circle and inside add the pistachio base. Above add the yogurt mousse and let it rest for the night.

The next day decorate the cake according to your imagination, using the chocolate triangles and the dried orange slices.

Enjoy!