Ingredients
Coconut Dacquoise
250 g / 8.7 oz Powdered sugar
50 g / 1.7 oz Almond Flour
220 g / 7.7 oz Coconut flakes
300 g / 10.5 oz Egg white
100 g 3.5 oz Granulated sugar

White Chocolate Mousse
150 g / 5.2 oz Heavy cream 35%, liquid
250 g / 8.7 oz Edelweiss 36%
7 g / 0.2 oz Sheet Gelatin
30 g / 1.0 oz Pistachio Paste
300 g / 10.5 oz Heavy cream 35%, whipped

Raspberry Gelée
230 g / 8.0 oz Raspberry Purée
30 g / 1.0 oz Lime juice
50 g / 1.7 oz Granulated sugar
6 g / 0.2 oz Sheet Gelatin
1 ea Vanilla Beans

Chocolate spheres molds
Edelweiss 36%
Half Spheres

Pistachio Crumble
200 g / 7.0 oz Butter, unsalted, soft
200 g / 7.0 oz Granulated sugar
100 g / 3.5 oz Almond Flour
100 g / 3.5 oz Pistachio, crushed
200 g / 7.0 oz Pastry flour

Preparation
Coconut Dacquoise
Whip egg white and half of the powdered sugar to a meringue. Mix Almond Flour, coconut flakes and the other part of the powdered sugar together. Slowly fold under the meringue. Bake in a pre-heated oven at 180°C/356°F for about 15 minutes.

White Chocolate Mousse
Boil heavy cream liquid, add Edelweiss 36% and Pistachio Paste. Mix until dissolved. Slowly add bloomed Sheet Gelatin and fold the whipped heavy cream under. Pipe in a Flexomat of 4.5 cm 1.5 inch and freeze.

Raspberry Gelée
Warm up Raspberry Purée, lime juice, Vanilla Beans and granulated sugar. Add dissolved Sheet Gelatin and mix well. Fill up in small Flexomat of 4 cm/ 2 inch and freeze.

Chocolate spheres molds
Mold half spheres with tempered Edelweiss 36% twice. Refrigerate and demold.

Pistachio Crumble
Mix butter and granulated sugar well. Add Almond Flour and crushed pistachios. Slowly fold in sieved pastry flour. Let the dough rest and prepare to a crumble. Bake in a pre-heated oven at 180°C/ 356°F for about 15 minutes.

Setting
Pipe some White Chocolate Mousse into the spheres mold, place the frozen Raspberry Gelée and a disc of Coconut Dacquiose. Pipe the other part of White Chocolate Mousse and put the two chocolate half spheres together. Freeze. Spray with white Edelweiss 36% and light green food color. Place the White Chocolate Mousse spheres on a plate, sprinkle with crumble.

Decoration
Decorate with Pistachio Paste, white chocolate decoration and fresh pistachios.

Specialty Ingredients
#28002 Ponthier Raspberry Puree
#31125 FELCHLIN-Swiss EDELWEISS 36%
#31375 FELCHLIN-Swiss PISTACHIO PASTE
#90070SI Sheet Gelatin Silver
#90071 Vanilla Bean Madagascar
#90350 Almond Flour