Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pistachio cream
Mousse
To decorate
Utensils
For 4 glasses, each approx. 250 ml
How it's done
Pistachio cream
Place the pistachios and peppermint in a measuring cup, puree.
Mousse
Using the whisk on a mixer, beat the egg yolks and sugar in a bowl for approx. 5 mins. until the mixture is foamy. Add the pistachio cream and mix. Fold 1½ dl of the whipped cream carefully into the mixture, cover and chill the remainder of the whipped cream. Beat the egg whites with the salt until stiff, add the sugar, briefly continue beating. Carefully fold the beaten egg whites gradually into the mixture, transfer to the glasses. Cover and leave to set in the fridge for approx. 4 hrs.
To decorate
Spread the chilled whipped cream over the mousse, garnish with mint.
| Tip: | Sprinkle 2 tbsp of coarsely chopped, unsalted, shelled pistachios over the mousse. |
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