Here is a recipe that honestly could change the mind of anybody who claims to not be a dessert person! A delicious creamy, not too sweet, mousse that is absolutely delicious and extremely easy to make.
![A plated pistachio dessert is shown in close-up, featuring a textured green sphere with white chocolate shards and small dollops of cream. The background is softly blurred, keeping attention on the dessert presentation.](data:image/svg+xml,%3Csvg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 1 1"%3E%3C/svg%3E "Pistachio Mousse Dessert")
It may look very fancy and perhaps a bit intimidating in these pictures, but that is because this was served to our Tanda Tula guests for dinner and Chef Ryan wanted to show off a bit! So, although it looks amazing here, it tastes just as delicious served in individual glass dishes.
The only thing you need to remember is that it is best made the day ahead and refrigerated overnight, so make sure you plan for this dessert. Enjoy.
Ingredients:
- 1 cup white chocolate
- ½ cup white sugar
- 2 eggs
- 10 g powdered gelatin, hydrated in 30ml cold water
- 2 cup cream
- 200 g pistachio nuts, roasted and crushed
Method:
- Gently melt the white chocolate in a bowl over simmering water.
- In a separate bowl, whisk the eggs and sugar together until pale in colour.
- Melt the gelatin.
- Place the bowl with the whisked eggs over a pot of simmering water and then add the gelatin to the egg mixture.
- Whisk until all the gelatin has dissolved.
- Add the white chocolate and whisk until smooth.Remove the bowl from the heat.
- Whip the cream until thick and then gently fold it into the chocolate mixture.
- Fold in the pistachio nuts.
- Place the mousse into molds (or serving glasses) and set in the fridge overnight.
- Serve with whipped cream and lemon curd.