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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
- 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.
- 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.
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