Indulge yourself with this light and fluffy mousse that will surely tantalize your sweet tooth! This eye-catching dessert will complement any garden or child-friendly party while not forgetting its sweet and crunchy texture as a bonus.
Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 38 mins Ready in : 18 mins Serves : 4
INGREDIENTS:
- Chocolate Biscuit without Flour
- gr 375 Butter
- gr 185 Sugar
- gr 25 Cocoa powder
- gr 210 Yolks
- gr 150 Whole eggs
- gr 400 Dark chocolate 65%
- gr 675 Albumen
- gr 2250 Sugar
Pistachio Mousse
- gr 300 Sugar syrup
- gr 250 Yolk
- gr 1000 Whipped cream
- gr 200 Pistachio paste
- gr 20 Gelatine
Pistachio Biscuit
- gr 250 Almond flour
- gr 400 Pistachio paste
- gr 250 Icing sugar
- gr 400 Yolk
- gr 200 Whole eggs
- gr 600 Albumen
- gr 450 Sugar
- gr 320 Flour
DIRECTIONS:
Chocolate Biscuit without flour
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Mix the butter, sugar and cocoa together. Mix and whip up with a planetary mixer the eggs.
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Pour the mixture into the melted chocolate at 35° C.
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Whip the white eggs with sugar and then combine the two mixtures. Spread the compound at 6 mm thickness onto oven paper and cook at 165° C for 30 minutes. Check the baking frequently because the biscuit have to remain soft.
Pistachio Mousse
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Whip up the yolk with hot syrup at 121° C. Let the compound cool down and add the gelatine, already softened in water, pressed and melted.
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Mix well, then add the pistachio paste and the cream not completely whipped in 2 times. Mix well and pour into the moulds.
Pistachio Biscuit
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Whip 400 grams of yolks and 200 grams of whole eggs and add the compound gradually to the flour, the pistachio paste and icing sugar.
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Add the 600 gr of white eggs mounted with 450 gr of sugar and 320 gr of flour later.
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Spread the biscuit to about 3 mm of thickness and bake at 230 ° C for about 8 minutes.