This pistachio mousse cake is so refreshing and delicious! It is an easy Italian recipe that can be perfect for the spring-summer season. Surprise your family and friends by making this easy, unique pistachio mousse cake for the weekend – they will love it! Here is how:
Ingredients:
- 450 grams heavy cream
- 50 grams pistachio paste
- 450 grams milk
- 1 teaspoon vanilla extract
- 2 egg yolks
- 100 grams sugar
- 10 grams (1 package) gelatin powder
- 2 tablespoons cold water
- Berries, to garnish (optional)
- Pistachios, to garnish (optional)
Instructions:
- Combine the gelatin and water in a cup or small bowl. Set aside to set for 3 minutes.
- Beat the heavy cream until creamy. Set aside.
- In a saucepan, add milk, vanilla extract, pistachio paste and apply on a medium heat. Bring to simmer.
- In the meantime, beat the sugar and egg yolks until pale.
- When the mixture is ready, pour the milk mixture into the bowl with the egg yolk mixture, combine and return the batter to the saucepan.
- Turn the heat on low, and bring the batter to 84C, stirring constantly.
- Add the gelatin mix and stir shortly – just until well combined. Remove from the heat and strain the batter.
- Let cool in an ice bath or place in the freezer for around 7 minutes. Finally, fold in the whipped cream and mix until well incorporated. Place the mousse in a deep, round cake tin pan. Refrigerate for 5-6 hours to set. Before servings, sprinkle some berries or pistachios. Slice and serve.
Pistachio Mousse Cake
This pistachio mousse cake is so refreshing and delicious! It is an easy Italian recipe that can be perfect for the spring-summer season. Surprise your family and friends by making this easy, unique pistachio mousse cake for the weekend – they will love it! Here is how:
Ingredients
- 450 grams heavy cream
- 50 grams pistachio paste
- 450 grams milk
- 1 teaspoon vanilla extract
- 2 egg yolks
- 100 grams sugar
- 10 grams 1 package gelatin powder
- 2 tablespoons cold water
- Berries to garnish (optional)
- Pistachios to garnish (optional)
Instructions
- Combine the gelatin and water in a cup or small bowl.
- Set aside to set for 3 minutes.
- Beat the heavy cream until creamy. Set aside.
- In a saucepan, add milk, vanilla extract, pistachio paste and apply on a medium heat.
- Bring to simmer.
- In the meantime, beat the sugar and egg yolks until pale.
- When the mixture is ready, pour the milk mixture into the bowl with the egg yolk mixture, combine and return the batter to the saucepan.
- Turn the heat on low, and bring the batter to 84C, stirring constantly.
- Add the gelatin mix and stir shortly - just until well combined.
- Remove from the heat and strain the batter.
- Let cool in an ice bath or place in the freezer for around 7 minutes.
- Finally, fold in the whipped cream and mix until well incorporated.
- Place the mousse in a deep, round cake tin pan.
- Refrigerate for 5-6 hours to set.
- Before servings, sprinkle some berries or pistachios.
- Slice and serve.
