for 4 people

Pistachio cream

90 g	unsalted, shelled pistachios
½ bunch	peppermint, leaves torn off

Mousse

2	fresh egg yolks
2 tbsp	sugar
2 ½ dl	full cream, beaten until stiff
2	fresh egg whites
1 pinch	salt
1 tbsp	sugar

To decorate

2 sprig

peppermint, leaves torn off

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.

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