Raspberry mousse on pistachio sponge with faisselle and raspberries

Well, this dessert is not about raspberries, but pistachio. Raspberries are only background actors. I could write an ode to this pistachio sponge, but instead please bake it! Sometimes words are just not enough! It is a real pistachio explosion and surly something that I am going to bake soon again. Of yes, that is for sure! Because you can boost this and lift it up to pistachio heaven! By the way that faisselle cream on top really makes it! I am totally in love with it and it is just so inspiring! I have already imagined it on top of a rich chocolate cake or even as ice cream. But now back to this little thing here. It is really refreshing and thanks to the almost obligatory rose water it is indeed intriguing!

Ingredients: 

for the pistachio sponge:

60 g pistachio
100 g butter

60 g flour

100 g sugar

2 eggs

for the pistachio joconde:

40 g ground almond
40 g ground pistachio
35 g sugar
18 g flour
2 eggs
50 g egg white
40 g sugar

for the raspberry mousse:

25 g sugar
1 tablespoon water
30 g egg white

200 g raspberry

1 gelatine sheet
1 teaspoon rose water

100 ml cream

faiselle-heavy cream topping:

50 g faiselle
25 g heavy cream

1 teaspoon sugar

1/4 teaspoon vanilla paste

other:

coarsly chopped pistachio and raspberries for decoration

Preheat the oven to 160°C. Ground pistachio with 25 g of sugar. Whisk soft butter with 50 g of sugar, then whisk in the egg yolks one by one and stir in flour. Beat egg whites with 25 g of sugar until stiff and fold it into the basic batter. Pour it to a round cake pan (18cm) and bake for 35-40 minutes and let it cool on a wrack. Cut out 4 6 cm rounds and put them into a same sized dessert ring.
For the joconde whisk together the flour, ground almond and pistachio with 35 g of sugar and the eggs. Beat egg whites with the rest of the sugar until it forms stiff peaks. Fold beaten egg white to the egg yolk mixture and spread it on a baking paper covered sheet. Bake for 10-13 minutes on 170°C. Cut out for 6 cm diameter circles and freeze the rest, you never know when you'll need it!

For the mousse bring sugar with water to the boil and cook until it has reached 120°C. In the meantime beat egg white until half stiff then add syrup in a thin strain while beating constantly and keep on beating until it has cooled down. Heat raspberries and as soon as it starts to fall apart press it through a strainer and season with rose water. If you want the mousse to be real sweet now it is time to adjust it and add some sugar to the puree. Then heat about 2 tablespoons and stir in the previously soaked gelatine. Now fold in the beaten egg white and the beaten heavy cream. Pour mousse onto the pistachio base and chill for 3-4 hours. After that cover with the joconde biscuit.
For topping mix together the faisselle (or sour cream) with sugar and vanilla, then fold in the beaten cream.