Pistachio Mousse
Ingredients
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- 1
Bring the milk and part of the sugar to a boil, mix well.
- 2
Meanwhile, cream the yolks with the remaining sugar, the starch and part of the cold milk set aside beforehand.
- 3
Fold part of the boiling milk into the previous mixture while whisking vigorously.
- 4
Pour this mixture back into the saucepan off the heat, whisking vigorously.
- 5
Return the saucepan to medium heat and cook until the first boil. Add the pistachio paste, the butter and the gelatin mass. Mix well.
- 6
Let the mixture cool to room temperature and, at about 25°, gently fold in the whipped cream.
- 7
Use immediately.
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Per 100g
Allergens
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