Quick pistachio mousse
Love pistachio? Then try this quick mousse with crunchy pieces of nuts. You can find the recipe for this incredibly delicious dessert in Eating with Francis, a collection of all the Pope’s favorite recipes.
How to make quick pistachio mousse
Whisk 3 organic eggs until stiff au bain-marie. To do this, bring a little water to the boil in a large saucepan and place a metal bowl on top (in the kitchen, this bowl is also known as a bastardella or ‘bastard’). Crack the eggs into it and whisk them with 80 grams of sugar until stiff, until the mixture reaches a temperature of 45–50 °C. Keep whisking until you get a foamy mixture.
Whip 150 grams of plant-based cream in another bowl and carefully add it, together with 80 grams of finely ground pistachios, to the beaten eggs. Stir everything together well and pour the mixture into individual serving dishes. Leave the mousse to cool in the refrigerator for at least 1 hour, but preferably 2 hours. Sprinkle some ground pistachios on top before serving.
Title: Eating with Francis
Author: Roberto Alborghetti
Publisher: Kosmos
Price: €20
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