Pistachio Mousse - Pistachio Mousse

Ingredients for Pistachio Mousse - Pistachio Mousse

Instructions for Pistachio Mousse - Pistachio Mousse

To prepare the Pistachio Mousse - Pistachio Mousse recipe, please follow these instructions:

Start by shaking the pistachio nuts into a pan until they have become golden. Then add white wine and boil for approx. 2 dl. Taste with sugar so it works true in the sweet / sweet balance. Come in blender and purer and sieve afterwards. Now the house blossom is soaked in cold water and then it comes in the hot pistachio mass. Stir it completely into the mass and let it stand a little. Whip egg yolks and whipped cream completely white and foam in a large bowl. In this turn, the slightly whipped cream of foam is reversed. Melt 20 g. Sugar on a pan to a light caramel and turn the pistachio nuts in. Let them shake for a few minutes and take off. When the nuts have cooled down they are easily chopped and turned into cream skim. Turn the pistachio together with cream cream and stir it all together well and pour it into a bowl.

The mousse is left to cool for a few hours. Eat with cream of foam and chopped nuts over.