White Chocolate mousse with pistachios

Recipe

Heat the chocolate in a bain-marie.
Separate the egg yolk from the egg white. Beat the egg yolk together with the sugar to a frothy white mass.
Add the chocolate while beating.
Beat the egg whites with a pinch of salt to beautiful peaks and carefully fold it into the chocolate mixture.
Then whip the whipped cream and also fold it into the mixture.
Divide the pistachio pasto over the amuse glasses and then pour the chocolate mousse over it.
Let it set in the fridge for about 4 hours. Garnish with chopped pistachio nuts before serving

Ingredients

150 g white chocolate
100 ml whipped cream
4 eggs
30 g sugar
4 el compound pistachio
a few chopped pistachio nuts

Compound Pistachio

1/1

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Product info

small pieces

light green

handy and recyclable packaging

dosage: 50-75 gr / 1L Mix

Article N°

0030010

Packaging

1,15kg x6

Shelf life

24 months

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White Chocolate mousse with pistachios

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