John Myers
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Creamy Pistachio Mousse on Juicy Mango Mirror
The perfect creamy pistachio mousse on juicy mango mirror recipe with a picture and simple step-by-step instructions.
Pistachio mousse
- 75 g Pistachio nuts
- 3 piece Eggs
- 5 tbsp Powdered sugar
- 2 packet Vanilla sugar
- 0,5 piece Lime
- 250 g Quark
- 2 sheet Gelatin
- 250 g Cream
- 1 pinch Salt
- 1 shot Pistachio liqueur
Mango mirror / raspberry mirror
- 1 piece Mango
- 1 packet Fresh raspberries
- 2 tbsp Powdered sugar
- 200 ml Passion fruit juice
Pistachio mousse
- Mix the ground pistachio kernels, egg yolks, powdered sugar, vanilla sugar, pistachio liqueur and lime juice until frothy. Add the quark and gelatine-fix and stir. Whip the cream until stiff and fold into the pistachio cream. Beat the egg white with a pinch of salt until stiff and carefully fold into the pistachio cream and cool for 1-2 hours. Cut out the mousse with a tablespoon and serve.
Mango mirror / raspberry mirror
- Peel the mango and place in a blender jar. Puree the mango with the hand blender, add the passion fruit juice and powdered sugar and mix together. Now pass through a sieve and place in the refrigerator. We do the same with the raspberries, of course without adding passion fruit juice.
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