Pistachio Mousse in Orange and Brittle Bowls, with Raspberry Sauce

Sift the powdered sugar and add the other ingredients and stir well. Let rest for approx. 15. In the meantime, preheat the oven to 200 degrees and line the baking sheet with parchment paper and prepare glasses, which are turned upside down so that the bowls are formed afterwards.

Now stir the dough again and put 2 dabs of dough each on a baking sheet (approx. 1 tbsp). Spread the dough wide apart, the dough runs a lot. Now put the baking sheet in the oven and bake for about 5 - 7 minutes.

It is advisable not to leave the oven during this time and to keep checking. When the dough has run nicely and is starting to turn brown around the edges, remove the baking sheet and let the dough cool for a few minutes.

It all takes a little practice, but you get the hang of it very quickly. Always try to see if the hip can be detached from the baking paper and then immediately place on the upturned glasses and form small bowls by carefully pressing them on. Let the bowls cool down well.

The bowls can be made a day or a few beforehand. They must then be kept dry and cool.

Put the raspberries with the vanilla sugar in a tall container, puree them finely and then strain them well through a sieve. Now maybe add the sugar to taste - depending on how sweet you like it. Season to taste with Cointreau. If children are also eating, you can replace the Cointreau with freshly squeezed orange juice.

Finely grind the pistachios in a blender. Separate the eggs. Put the milk, the cream and the 3 egg yolks in a saucepan. Soak the gelatine in cold water. Now put the milk and egg mixture on the stove over medium heat and heat while stirring until the mixture starts to become a little thick.

Now remove from the heat, dissolve the gelatine in it well, add the ground pistachios and the pistachio syrup and mix everything well with the magic wand for at least 2 minutes. Then let it cool down a bit.

Now beat the egg whites very stiff with a pinch of salt and then slowly pour in the sugar while continuing to beat. When the pistachio mixture is cold enough and begins to gel, carefully fold in the egg whites. Pour into a bowl and let it set in the refrigerator for at least 2 hours.

Arrange a mirror made of the raspberry sauce on a dessert plate and place a basket on top. Per person, use 2 tablespoons to cut 3 nubs from the pistachio mousse and place in the baskets. Maybe decorate something and then just enjoy.