People :

4

Preparation time :

45 min

Cooling time:

5h

Difficulty:

Media

Description

Esta publicación está disponible en: es

Ingredients

Ingredients

  • 100 gr. cream
  • 100 ml. lemon juice
  • 70 gr. of egg white
  • 1/2 natural yogurt
  • 60 gr. sugar
  • 2 sheets of gelatin

For the syrup:

  • 150 ml. water
  • 150 gr. sugar
  • 150 gr. chopped raw pistachio nuts

For the crunchy topping

  • Raw chopped Pistachio
  • Isomalt sugar
Preparation

For the syrup

  1. Mix the water and sugar, bring to the boil, remove from heat and add the pistachio nuts. Blend well until you have left a smooth syrup. Reserve.

For the crispy topping

  1. Heat the isomalt sugar in a saucepan and when melted (be careful not to burn), use it to paint shapes on baking paper. Sprinkle with crushed pistachio. Allow to cool. Keep in a cool, dry place. If possible, store with packets of silica gel.

For the mousse

  1. Whisk cream till semi thick.
  2. Mix yogurt with lemon juice. Heat a portion of this mixture and slowly add previously hydrated gelatin, stirring constantly with a whisk, while adding the rest of the lemon juice with yogurt.
  3. Beat the egg whites with sugar until stiff.
  4. Mix the cream with the lemon juice and yogurt mixture, then slowly fold in the egg whites.
  5. Put the mixture in molds and keep for 5 hours in the refrigerator until set.

Additional information

People :

4

Preparation time :

45 min

Cooling time:

Difficulty:

Media