19th December 2011

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Warm Pistachio Cake with Goat’s Cheese Mousse by Jim Key

 

Serves 4

For the filo pastry

3 sheets of filo pastry

25g unsalted butter, melted

Sprinkle of caster sugar

Handful of thyme leaves

For the warm pistachio cake

200g butter

200g caster sugar

4 eggs

200g ground almonds

50g pistachio paste

50g plain flour

For the crème anglaise

4 egg yolks

35g caster sugar

60ml double cream

360ml semi-skimmed milk

For the pistachio cream

11/2 gelatine leaves

150g pistachio paste

100ml double cream, lightly whipped

For the goat’s cheese mousse

1 gelatine leaf

50ml milk

125g mild soft goat’s cheese

50ml double cream, lightly whipped

 

1. For the filo pastry, first ensure the pastry is always well covered with a slightly damp tea towel. Preheat the oven to 140˚C (Gas 1). Place a sheet of greaseproof paper on a baking sheet and cover with a sheet of pastry. Brush with just enough melted butter to cover the pastry, then sprinkle with a small amount of sugar and then one-third of the thyme leaves. Place another filo pastry sheet on top, then brush with butter and sprinkle over sugar and thyme, as before. Lay a third sheet on top and again brush with butter. Cover with another sheet of greaseproof paper and then a second baking sheet and place an ovenproof heavy weight on top to press down firmly.

2. Put in the oven and bake for 20–25 minutes. Remove from the oven, take off the top baking sheet and layer of greaseproof paper. While the pastry is still warm, cut it into eight strips measuring about 20 x 1.5cm. Leave to cool on a rack.

3. For the warm pistachio cake, increase the oven to 160°C (Gas 3) and line a 15 x 18cm baking tin with greaseproof paper. Whisk the butter and sugar together in an electric mixer and add the eggs, one at a time. Mix in the ground almonds and the pistachio paste and then fold in the flour. Pour the cake mixture into the prepared tin and cook for about 35 minutes until it springs back to the touch. Let the cake cool in the tin, then turn out onto a cooling rack and set aside.

4. To make the crème anglaise, put the egg yolks and sugar in a bowl and, using an electric hand-held mixer, whisk until smooth and creamy. Pour the cream and milk into a pan and bring to the boil, then pour the hot cream and milk over the eggs, whisking continuously. Return to a clean pan and cook over a low heat, still stirring continuously, until the temperature reaches 73˚C. Do not allow it to boil. Pass through a sieve.

5. For the pistachio cream, soak the gelatine in a bowl of water for about 5 minutes to soften. Gently warm 200g of the crème anglaise and whisk in the pistachio paste. Set 4 tbsp of this aside for dressing the plates. Squeeze the gelatine to drain it, add it to the remaining anglaise mixture and stir until dissolved. Pass through a sieve and allow to cool. Once set, fold in the lightly whipped cream, place it into a piping bag with a small nozzle and keep refrigerated.

6. To make the goat’s cheese mousse, soak the gelatine in a bowl of cold water for 5 minutes to soften. Warm the milk in a pan, squeeze the gelatine to drain it, then add to the milk and stir until dissolved. Put the goat’s cheese in a food processor and blend until smooth, then this into the warmed milk. Fold in the lightly whipped cream and keep refrigerated.

7. To finish the filo pastry, pipe the pistachio cream onto four of the filo pastry strips and sandwich with the remaining strips.

8. To serve, cut the pistachio cake into small portions and, if necessary, reheat in a warm oven for a couple of minutes before dividing between large plates. Spoon on the goat’s cheese mousse and top with a filo pastry strip.