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Dessert: Pistachio Mousse

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Dessert: Pistachio Mousse

The perfect dessert: pistachio mousse recipe with a picture and simple step-by-step instructions.

  • 3 Egg yolk
  • 4 sheet Gelatin
  • 200 ml Milk
  • 200 ml Cream
  • 2 El Pistachio pulp
  • 2 El Sugar
  1. Dissolve the galatine in cold water. Beat the egg yolks with sugar until frothy, bring the milk to a boil, then add to the egg and whip over steam until creamy.
  2. Add the squeezed out gelatine and the pistachio pulp, stir well and refrigerate. Beat the cream until stiff and the gelatine a little firmer, fold in the whipped cream and put it back in the cold.
Dinner
European
dessert: pistachio mousse

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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