Pistachio Mousse
Ingredients
Your total cost comes straight from your invoices
Entering every purchase price by hand gets tedious fast. In LogiBake, a photo of your invoices is enough: the total cost is calculated automatically — materials and labor.
Explore invoice managementPreparation steps
- 1
Bring the milk and part of the sugar to a boil, mix well.
- 2
Meanwhile, whisk the yolks with the remaining sugar, the starch and part of the cold milk set aside beforehand until pale.
- 3
Stir part of the boiling milk into the previous mixture, 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
Whip the heavy cream with the powdered sugar.
- 7
Let the mixture cool at room temperature and, at around 25°C, gently fold in the whipped cream.
- 8
Use immediately.
Take a photo of your recipe: LogiBake extracts it in seconds. And from the ingredients alone, the AI also generates the professional production process — temperatures, times, technical steps.
See recipe recognitionNutritional values
Per 100g
Allergens
Allergens, composition, use-by date, weight, price, nutrition facts: LogiBake brings it all together on a compliant label. Both the content and the design are up to you.
Learn more about labelingOther recipes in the same category
LogiBake does not replace your expertise.
It gives you the tools to make the most of it.