Fillings

Pistachio Mousse

Name: Pistachio Mousse
Prep time: 15 min
Yield: 2425 g
Ingredients: 895 g Whole milk; 180 g Caster sugar; 145 g Liquid egg yolks; 90 g Cornstarch; 180 g Unsalted butter 82%; 305 g Pistachio paste; 125 g Masse gélatine; 450 g Heavy cream 35%; 55 g Powdered sugar

Ingredients

Target weight (g)

Edit the total weight or any ingredient weight to recalculate the whole recipe

Whole milkg

Caster sugarg

Liquid egg yolksg

Cornstarchg

Unsalted butter 82%g

Pistachio pasteg

Masse gélatineg

Heavy cream 35%g

Powdered sugarg

Total2425 g

Preparation steps

1
Make anglaise with pistachio paste: heat milk + cream + paste, pour over yolks + sugar. Cook to 82°C.
2
Add bloomed gelatin.
3
Cool to 30°C. Fold in whipped cream.
4
Pour into moulds immediately.

Nutritional values

Per 100g

Calories

299.2 kcal

Protein

5.1 g

Carbs

18.6 g

Sugars

14.1 g

Fat

22.8 g

Saturated fat

11.1 g

Fibre

1.0 g

Salt

0.1 g

Allergens

MilkEggsTree nuts

Other recipes in the same category

Whipped Salted Butter Caramel Lemon Chantilly Cream Vanilla Chantilly Cream Crème Caramel Chiboust Cream Almond Cream

LogiBake does not replace your expertise.

It gives you the tools to make the most of it.

See the features Frequently asked questions