Before starting this Strawberry and Pistachio Bites recipe, make sure you have organised all the necessary ingredients.
Pour the almond powder in the stand mixer recipient.
Add the icing sugar...
... and the softened butter.
Knead in the food mixer, using the flat beater.
Add the whole eggs...
.. and the pistachio paste.
Combine until homogeneous.
Grease a Flexipan pomponnette mould with an oil spray.
Using a piping bag (no nozzle), fill the mould cavities with the pistachio preparation. Bake in a fan-assisted oven at 160°C (gas 3) for 12 minutes. When cooked, remove from the oven and leave to cool.
For the strawberry mousse: Organise all the necessary ingredients.
Pour the strawberry purée in a saucepan.
Add the castor sugar.
When the preparation is hot, add the soft gelatine (soaked in cold water and strained beforehand). Combine gently. Leave to cool at room temperature.
Add the whipped cream to the cold preparation.
Pour the preparation in a piping bag and fill the cavities of a Silikomart micro rounded hearts mould. Store in the freezer.
When the mini hearts are frozen, release them from the mould and insert a plastic or wooden pick in the centre. Dip the hearts in the clear mirror glaze (melted in the microwave beforehand).
Prick the glazed hearts on top of a pistachio biscuit. Prick a raspberry on top, with the open side facing up.
Sprinkle chopped pistachios over the mini desserts. They will stick easily to the glazed surface of the hearts.
Arrange the pistachio and strawberry bites on a serving platter...
... and just before serving, fill the raspberries with a little clear mirror glaze combined with gold colouring powder. Reserve in the fridge until ready to serve.