Temia

Method: Pistachio joconde Blend together flour, pistachio meal and confectioner sugar. Whisk egg whites with sugar to stiff peaks. Add melted butter into egg yolks and stir into the flour mixture. Make sure you do it fast enough. Don't let the butter set before you add it to the egg whites. Carefully mix the batter with egg whites just until well incorporated. Pour the batter onto silicone mat and spread it evenly with a spatula. Bake at 160C for 5-8 minutes. Cool. Combine pistachios, icing sugar and flour and set aside. Lemon jelly Soak gelatin in 60 ml of water. Bring remaining water with lemon juice and sugar to a simmer. Add melted gelatin into the jelly mixture. Pour into a rectangular silicone form. Let set. Cardamom mousse Soak gelatin in water. Whisk egg yolks with salt till pale. Bring water, sugar, cardamom and vanilla to a boil. Strain. Gradually pour into egg yolks constantly whisking the mixture. Return to stove and cook to 86C till mixture slightly thickens. Make sure you don't let the mixture cook into an omelette on the bottom of your pot. Add melted gelatin and cool. Carefully stir in whipped cream and immediately begin to assemble the entremet. Place a half of pistachio joconde at the bottom of rectangular mold. Pour a half of cardamom mousse. Insert lemon jelly covering it with remaining mousse. Put pistachio joconde on top and freeze. Italian meringue Make syrup from sugar and water, bring to 115C. Whisk the egg whites. Gradually pour the syrup into whites whisking till it becomes glossy and cool. Cut the entremet into segments, decorate with italian meringue then toast it using a cooking torch. Decorate with lemon zest.