Raspberry Pistachio Zéphyr

UCC Coffee UK & Ireland

UCC Coffee UK & Ireland

Standard Supplier 11th January 2018

Raspberry Pistachio Zéphyr

Recipe for Raspberry Pistachio Zéphyr from pastry chef, Sarah Hartnett. The dessert is paired with a medium roast coffee by Gareth Davies, head of coffee excellence at UCC Coffee.


  • For the Pistachio financier:
  • 120g ground almonds
  • 120g icing sugar
  • 120g plain flour
  • 6.4g baking powder
  • 200g egg white
  • 16g trimoline
  • 240g beurre noisette
  • 160g pistachio paste
  • For the Pistachio crunch:
  • 40g caster sugar
  • 40g butter
  • 40g ground pistachio nuts
  • 40g flour
  • 3g sea salt
  • Separately :
  • 65g white chocolate
  • 95g chopped pistachio nuts
  • 190g pistachio paste
  • 1.5g sea salt
  • For the Raspberry cremeux:
  • 125g raspberry puree
  • 40g sugar
  • 150g eggs
  • 4g gelatine
  • 130g white chocolate
  • 5g cocoa butter
  • For the Raspberry mousse:
  • 30g raspberry puree
  • 75g sugar
  • 15g custard powder
  • 300g raspberry puree
  • 100g cocoa butter
  • 260g Italian meringue
  • 750g whipped cream
  • For the High shine red glaze:
  • 150g glucose
  • 75g water
  • 150g sugar
  • 100g condensed milk
  • 150g Zephyr white chocolate
  • 8g gelatine
  • IBC red power flowers


To make the Pistachio financier:
1. Mix all the dry ingredients together and robot
2. Melt the butter for the beurre noisette and leave to cool
3. Make a meringue with the egg white and trimoline.
4. Fold the pistachio paste into the dry mix, add the beurre noisette .
5. Fold in the meringue
6. Spread onto a silpat mat and bake at 160°c for approx. 12-15 minutes. Leave to cool before cutting then put into the bottom of the mould.
To make the Pistachio crunch:
1. Mix all ingredients together and bake at 150°c for approx. 12 minutes on a tray with a silpat mat.
Leave to cool.
2. Mix both the shortbread and white chocolate pistachio paste together. Spread onto the pistachio financier.
To make the Raspberry cremeux:
1. Mix the sugar and eggs together. Boil the raspberry puree, add to the sugar and eggs, return to the heat and cook to 85°c
2. Take off the heat and add the soaked gelatine.
3. Pour onto the Zephyr white chocolate and cocoa butter and blend with a hand blender
To make the Raspberry mousse:
1. Mix the 30g raspberry puree with the sugar and custard powder.
2. Boil the 300g puree, pour onto the puree/ sugar and powder and cook until thick.
3. Take off the heat, add the cocoa butter.
4. Cool to 30°c and add the Italian meringue.
5. Fold in the whipped cream. Pipe onto the pistachio crunch and level at the top. Freeze to set.
To make the High shine red glaze:
1. Cook the glucose, water and sugar to 103°c.
2. Add the condensed milk and gelatine and mix well.
3. Add the Zephyr white chocolate and red power flowers
4. Leave to set overnight before use.
To glaze and serve:
1. Demould the frozen mousse with a heat gun, put onto a wire rack.
2. Warm the glaze to 35⁰c (frozen mousse -17⁰c). Pour over the top, tap well to ensure a smooth even covering.
3. Decorate with tempered white chocolate on raspberry transfer decorations and crystallised pistachio nuts
4. Serve at 12⁰c

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