Seasonal Recipe of the Week – pistachio cake, raspberry & banana granita, chocolate mousse, by Jarek Nowakowski

Ingredients
For the cake
100g almond powder
50g hazelnut powder
130g icing sugar
15g trimoline
100g flour soft
50g cornflour
200g eggs
60g yolks
70g pistachio paste sevarome
40g hazelnut butter (noisette)
240g egg whites and 50g sugar for meringue

For the raspberry and banana granita 500g raspberry purée
50g raspberry jam
2 lemons
100g stock syrup (500g sugar to 600g water, boiled for 3 minutes with 25g glucose)
2 bananas

For the milk caramel chocolate mousse
50g sugar
200g milk chocolate
50g UHT cream 35%
300g UHT cream 35%
200g UHT whipped cream 35%

For the crumble pieces
100g pistachios, chopped
100g flour
120g butter
120g sugar
80g hazelnut powder
1 vanilla pod

Method
For the cake
Combine all the ingredients except for the meringue ingredients, so they form a paste. Make a meringue with the sugar and the egg whites. Mix the meringue gently through the paste and finish by incorporating the hazelnut butter through. Cook at 160°C for 25 minutes (based on fan-assisted) or until a knife comes out clean.

For the raspberry and banana granita
Blitz everything together, pass through a sieve and freeze.

For the milk caramel chocolate mousse
Make dry caramel with 50g sugar. Melt the chocolate at 45e_SDgrC, then with 50g of cream deglaze the caramel, and pour it over the melted chocolate. The more you cook it to a dark caramel the better the mousse will eventually set - but this is offset with a stronger caramel flavour. Then with a hand blender mix the 300g of cream and at 28e_SDgrC fold in the 200g of whipped cream. Store in the fridge.

For the crumble pieces
Mix all the ingredients until they come together, break the mixture into small cubes and refrigerate. Cook at 165°C for 8 minutes.

To assemble place the cake on the plate, quenelle the mouse around the plate, scatter the crumble over everything and place the granita on top of the cake.

Jarek Nowakowski, pastry chef, the Atlantic Hotel and Ocean restaurant, Jersey

RECOMMENDED WINE

There are a lot of flavours here - pistachio, meringue and raspberry. I would choose a lighter style of dessert wine from a warm area but grown at high altitude to keep acidity. Try a Spanish Moscatel de Valencia from the eastern coast - round and orange confit-like, sweet but with a balanced acidity.
Ronan Sayburn MS is director of wine and spirits at Hotel du Vin