Description
A delightful pistachio mousse cake with a creamy texture and a nutty flavor, perfect for dessert lovers.
Ingredients
Scale
- 200 g Pistachios (shelled)
- 300 ml Heavy cream
- 100 g Sugar
- 4 large Egg yolks
- 1 tablespoon Gelatin powder
- 3 tablespoons Water
- 150 g Digestive biscuits (or graham crackers)
- 75 g Unsalted butter (melted)
- 100 g Chopped pistachios
- Edible flowers (optional, for decoration)
Instructions
- Begin by grinding the pistachios into a fine powder. Set aside a few for decorating later.
- Whisk the egg yolks and sugar in a bowl until they turn pale and creamy.
- Heat the heavy cream in a saucepan. Once heated, add the ground pistachios and stir well.
- Soften the gelatin powder in the water, then mix it into the cream mixture until fully dissolved.
- Combine the cream blend gradually with the egg mixture, stirring continuously.
- Whip the heavy cream in a separate bowl until soft peaks form. Fold this whipped cream gently into the pistachio mixture.
- Prepare the base by crushing the digestive biscuits and combining them with the melted butter. Press firmly into the bottom of a springform pan.
- Pour the pistachio mousse over the biscuit base and smooth the top. Refrigerate for at least four hours or until set.
Notes
Serve with reserved chopped pistachios and edible flowers for decoration. Store in the refrigerator and consume within 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 90mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 150mg
Keywords: pistachio, mousse cake, dessert, creamy, nutty