Recipe by chef Subroto Goswami using American pistachios.
INGREDIENTS
For Pistachio Mousse
- 100g Pistachio paste
- 100 g Whipped cream
- 2 Egg
- 20g Sugar
- 20g Gelatine
For mango jelly
- 100 ml Mango puree
- 8 g Gelatin
- 20 g Sugar
For Garnishing
- 4 g each Kiwi,
- Plum, Mango,
- Pistachio 20g
- Chocolate
INSTRUCTIONS
- Mix egg yolk with sugar on a double boiler to make sabayon, add this mix to whipped cream.
- Add gelatine to pistachio paste and mix together.
- Mix both the above mixture together and form pistachio mousse.
- Heat mango puree along with sugar and set it with gelatine in rod shape to form mango jelly.
- Put the jelly in between the mousse layer and cut slices as desired sizes then do the plating.
- Garnish with cut fruits and chocolate as desired.
Website: https://americanpistachios.in/
