Instructions

1. **Part 1: Pistachio Dacquoise.** Preheat your oven to 170°C (340°F). Line a baking sheet with parchment paper and draw a 14 cm (5.5-inch) circle on it. Sift together the powdered sugar, ground pistachios, and almond flour. Set aside.
2. In a clean stand mixer bowl with the whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the caster sugar while beating, then increase the speed to high. Beat for 5-7 minutes until you have a stiff, glossy meringue. The meringue should hold a firm peak that doesn't flop over.
3. Gently fold the sifted dry ingredients into the meringue in two additions using a spatula. Be careful not to deflate the mixture. Transfer the batter to a piping bag and pipe a spiral to fill the drawn circle. Bake for 15-20 minutes, until it's lightly golden and feels dry to the touch. Let it cool completely on a wire rack.
4. **Part 2: Raspberry Crémeux.** Bloom the gelatin in a bowl of cold water for 10 minutes. In a separate bowl, whisk the egg yolks and sugar together until pale. In a small saucepan, heat the raspberry purée over medium heat until it just begins to simmer.
5. Temper the egg yolk mixture by slowly pouring about half of the hot purée into it while whisking constantly. Pour the tempered mixture back into the saucepan. Cook over low-medium heat, stirring constantly with a spatula, until the mixture thickens and reaches exactly 82°C (180°F). It should coat the back of a spoon. Do not let it boil! Remove from heat. Squeeze the excess water from the gelatin and stir it into the hot crémeux until dissolved. Pour into a 14 cm (5.5-inch) mold lined with plastic wrap and freeze until completely solid, at least 2-3 hours.
6. **Part 3: Raspberry Mousse.** Bloom the gelatin in cold water for 10 minutes. In a saucepan, heat the raspberry purée and sugar until the sugar dissolves and it's warm (around 60°C / 140°F). Remove from heat, squeeze the gelatin, and stir it in until fully dissolved. Let the mixture cool to room temperature, about 25-30°C (77-86°F).
7. While the purée cools, whip the very cold heavy cream to soft peaks. The cream should hold its shape but still be soft and billowy. Gently fold one-third of the whipped cream into the cooled raspberry mixture to lighten it. Then, fold in the remaining cream until just combined and no streaks remain. Do not overmix.
8. **Part 4: Assembly.** Prepare your 16 cm (6.3-inch) entremet ring on a flat plate lined with parchment or a silicone mat. Line the inside of the ring with an acetate strip. Pour half of the raspberry mousse into the ring. Gently press the frozen crémeux insert into the center. Cover with the remaining mousse, leaving about 1 cm of space at the top. Place the pistachio dacquoise on top and press gently to level it. Freeze the entire entremet until completely solid, for at least 8 hours or overnight.
9. **Part 5: Mirror Glaze & Finishing.** Bloom the gelatin in cold water. In a saucepan, combine the 75ml water, caster sugar, and glucose syrup. Bring to a boil, stirring until it reaches 103°C (217°F). Remove from heat.
10. In a tall container, place the chopped white chocolate, condensed milk, and squeezed gelatin. Pour the hot syrup over them. Add the food coloring. Let it sit for 2 minutes to melt the chocolate. Then, using an immersion blender, blend the mixture until smooth and homogenous. Keep the blender head submerged to avoid creating air bubbles. Strain the glaze through a fine-mesh sieve. Let it cool, stirring occasionally, until it reaches the pouring temperature of 32-35°C (90-95°F).
11. Unmold the frozen entremet and place it on a wire rack set over a baking sheet to catch drips. Pour the glaze evenly over the top, allowing it to coat the sides completely in one go. Let the excess drip off. Clean the bottom edge with a small spatula and carefully transfer the entremet to a serving plate. Let it thaw in the refrigerator for 4-6 hours before serving. Decorate with fresh raspberries and chopped pistachios.