Prepare the Pistachio Génoise:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease and line a round cake pan (approximately 8 inches/20 cm) with parchment paper.
2. Whisk the Eggs and Sugar:
   In a large mixing bowl, beat the eggs and sugar together until light and fluffy (about 5-7 minutes). The mixture should form ribbons when lifted with a whisk.
3. Fold in the Dry Ingredients:
   Sift together the all-purpose flour and pistachio flour. Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
4. Add Butter and Vanilla:
   Melt the butter and mix in the vanilla extract. Gently fold the butter into the batter until just combined.
5. Bake:
   Pour the batter into the prepared pan and smooth the top. Bake for 10-12 minutes, or until the cake is lightly golden and springs back when touched. Allow the cake to cool completely on a wire rack.

Prepare the Raspberry Insert:

6. Make the Raspberry Puree:
   Place the raspberries, sugar, and lemon juice in a saucepan. Heat over medium heat until the raspberries break down into a puree. Strain the mixture to remove the seeds, if desired.
7. Gelatin Bloom:
   In a small bowl, dissolve the gelatin in 2 tablespoons of cold water and let it bloom for 5 minutes.
8. Combine Raspberry Puree and Gelatin:
   Once the puree has cooled slightly, stir in the bloomed gelatin until fully dissolved. Pour the raspberry mixture into a round silicone mold or cake ring that fits the size of your entremet. Freeze the raspberry insert until completely set (about 2 hours).

Prepare the Pistachio Mousse:

9. Prepare the Pistachio Base:
   In a saucepan, heat the milk, heavy cream, and pistachio paste until warm, stirring occasionally. Do not let it boil.
10. Whisk the Egg Yolks:
    In a separate bowl, whisk the egg yolks and sugar until pale and slightly thickened.
11. Temper the Egg Yolks:
    Gradually pour the warm milk-pistachio mixture into the egg yolks while whisking constantly to avoid curdling. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens (about 5 minutes). Remove from heat.
12. Add Gelatin:
    In a small bowl, bloom the gelatin with a little cold water. Stir it into the warm pistachio mixture until fully dissolved. Let the mixture cool to room temperature.
13. Whip the Cream:
    In a separate bowl, whip the heavy cream until soft peaks form.
14. Fold the Whipped Cream into the Pistachio Mixture:
    Once the pistachio mixture has cooled, gently fold in the whipped cream until smooth and airy.

Assemble the Entremet:

15. Layer the Pistachio Cake:
    Cut the cooled pistachio génoise into a circle that fits the bottom of your entremet mold. Place it in the bottom of the mold.
16. Add the Pistachio Mousse:
    Spoon a layer of pistachio mousse over the cake base, smoothing it out with a spatula.
17. Add the Raspberry Insert:
    Remove the frozen raspberry insert from the mold and gently place it on top of the pistachio mousse layer. Press down slightly to ensure it is embedded.
18. Top with More Pistachio Mousse:
    Fill the mold with more pistachio mousse, covering the raspberry insert completely. Smooth the top and refrigerate for at least 4 hours, or overnight, to set.

Prepare the Raspberry Glaze:

19. Make the Raspberry Glaze:
    In a small saucepan, heat the raspberry puree, sugar, and lemon juice until warm. In a separate bowl, bloom the gelatin in cold water, then stir it into the raspberry mixture until fully dissolved. Let the glaze cool to room temperature before using.

Glaze and Decorate the Entremet:

20. Glaze the Entremet:
    Once the entremet has set, carefully unmold it from the ring or mold. Pour the raspberry glaze over the top, letting it drip down the sides for a beautiful finish.
21. Decorate:
    Garnish the top of the entremet with fresh raspberries and crushed pistachios for a final touch of elegance.