Summer mousse pudding

Freezing Time: At least 8 hours.

Instructions

1. For the pistachios: Preheat the oven to 190°C (170°C fan forced). Line a baking tray with baking paper.
2. Put 25ml water and sugar in a saucepan and bring to the boil. Once the sugar is completely melted, pour the syrup over the pistachios and mix to coat.
3. Strain to remove excess syrup, then pour the pistachios into a baking tray and sift the icing sugar over the top.
4. Bake in the preheated oven for 10-12 minutes, until golden brown, stirring the nuts occasionally to ensure even baking. Allow to cool to room temperature.
5. For Summer Mousse: Place finely chopped candied oranges and glace cherries and sugar-coated pistachios in a bowl. Mix to combine and set aside until needed.
6. Soak the gelatin in a bowl of cold water until soft and pliable.
7. Semi-whirl the cream with the scraped seeds from the vanilla bean until it has no body but still falls. Set aside in the refrigerator until needed.
8. Beat the egg yolks on high speed.
9. Meanwhile, put the water and sugar in a saucepan and bring to a boil. Once the syrup reaches 123°C, pour it over the egg yolks and continue whisking, taking care not to let the syrup start to curdle. Keep stirring until the mixture cools down a bit.
10. Squeeze the pre-soaked gelatin to remove any excess water. Place the gelatin in a microwave-safe bowl and heat until melted, being careful not to let it exceed 80°C.
11. Melt the white chocolate with the pistachio paste until you have half solid and half liquid, then stir vigorously until completely melted.
12. Working quickly, fold a quarter of the semi-whipped cream through the melted chocolate and pistachio paste, then add the egg mixture and fold.
13. Pour a small amount of this mixture into the melted gelatin and mix together before folding back through the chocolate mixture. Fold through remaining semi-whipped cream.
14. Finally, add the glace fruit and sugar-coated pistachio mixture and the dark chocolate and fold gently until evenly distributed.
15. Grease a 2 liter pudding mold with vegetable oil spray and dust with icing sugar. Pour the pudding mixture into the prepared pan and refrigerate for at least 8 hours, preferably overnight.
16. To finish, dip the outside of the mold into a bowl of hot water then turn the pudding out onto a serving plate.
17. Before serving, garnish the top with sugar-coated pistachios, candied oranges, glace cherries and icing sugar.

Note

If frozen, the pudding can be kept in the freezer for up to 3 weeks.