✅ Technical Sheet

• Quantity: 24 magnums (mold 7 × 4 cm)
• Level: Intermediate
• Active preparation time: 1 h 30
• Resting / freezing time: Minimum 12 h
• Allergens: lactose, eggs, nuts, chocolate

✅ Ingredients

Raspberry core
• 200 g raspberry purée
• 15 g sugar (adjust if your purée is already sweetened)
• 5 g cornstarch

Pistachio base
• 50 g egg yolks (about 3 yolks)
• 120 g sugar
• 120 g whole milk
• 50 g pistachio paste
• 400 g heavy cream (33–35%), very cold

Glaze
• 300 g milk chocolate
• 50 g cocoa butter (or neutral coconut oil)
• 20 g crushed pistachios

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Required Equipment

• Magnum molds
• Piping bags
• Cooking thermometer
• Spatula, whisk
• Tall container for glazing
• Wooden sticks

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✅ Preparation Steps

1. Raspberry insert
 1. In a saucepan, combine the raspberry purée, sugar, and cornstarch.
 2. Heat over medium heat, stirring constantly, until it comes to a boil.
 3. Keep boiling for 1 minute, then remove from the heat.
 4. Let cool at room temperature, transfer to a piping bag, and set aside.

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2. Pistachio cream (base)
 1. Heat the milk with half of the sugar in a saucepan.
 2. Whisk the egg yolks with the remaining sugar, then add the pistachio paste.
 3. Gradually pour the hot milk over the yolk mixture in 3–4 additions, whisking each time.
 4. Return the mixture to the saucepan and cook over medium heat until slightly thickened (or until it reaches 82 °C).
 5. Remove from the heat and let cool to room temperature.

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3. Mousse assembly
 1. Whip the cold heavy cream until soft peaks form.
 2. Gently fold the cooled pistachio base into the whipped cream.
 3. Transfer to a piping bag.

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4. Filling the molds
 1. Fill the molds halfway with pistachio cream.
 2. Add a line of raspberry coulis in the center.
 3. Cover with the remaining pistachio cream up to the top and smooth the surface.
 4. Insert the sticks.
 5. Freeze for at least 12 hours (preferably overnight).

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5. Chocolate glaze
 1. Melt the chocolate with the cocoa butter (or oil) at 35 °C.
 2. Add the crushed pistachios.
 3. Pour the glaze into a tall, narrow container.

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6. Coating
 1. Unmold the frozen magnums.
 2. Dip them one by one into the glaze at 35 °C.
 3. Let the excess drip off and place them on parchment paper.
 4. Return to the freezer for 1 hour to stabilize.

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✅ Final Yield

• With the above proportions, you will get about 24 magnums, of which around 14 can be glazed at once.
• You can use the remaining cream and coulis for a second batch.