Pistachio Mouse

[Sussan Estela Olaya]

Hi Panos.

Welcome to the Scoolinary community!

Thank you for your message. Here’s a pistachio mousse recipe that might be helpful:

Pistachio Mousse

Yields 1 entremet mold of 16–18 cm

Ingredients:

200 g whole milk

80 g egg yolks

60 g sugar

6 g gelatin sheets (hydrated and drained)

200 g pure pistachio paste (100%)

400 g heavy cream, semi-whipped

Preparation:

1. Bring the milk to a boil.

2. In a separate bowl, whisk the yolks with the sugar until pale. Pour the hot milk over the yolks and mix.

3. Cook the mixture to 82 °C, as you would for a crème anglaise. Remove from the heat and add the hydrated gelatin.

4. Mix in the pistachio paste until fully incorporated and smooth.

5. Let it cool to around 30–35 °C, then gently fold in the semi-whipped cream.

6. Use immediately in your petit gâteaux or entremet molds.

Additionally, here’s a direct link to a recipe on the platform that will surely be helpful:

Pistachio-Cherry Dessert

https://recipes.scoolinary.com/pistacho-cherry

This recipe includes other pistachio-based components that might complement your creations.

I hope this information is useful! If you have any other questions, I’ll be happy to assist you.

Best regards.

recipes.scoolinary.com

Pistacho cherry - Scoolinary Recipes

Pistacho cherry - Scoolinary Recipes

[Panos osfp]

Thanks for your your recipe, however i would like to tell me how many bloom are the gelatine sheets.

[Sussan Estela Olaya]

Great question, Panos!
For this pistachio mousse recipe, the recommended gelatin strength (bloom) is around 200 bloom, which is the standard for pastries like mousses and creams. If you’re using gelatin sheets (also known as bronze or silver sheets), they typically have a strength between 180 and 200 bloom, which will work perfectly for this preparation.
Just make sure the gelatin is well-hydrated and drained before adding it to the hot mixture, and everything should set up nicely.
Let me know how it goes or if you need help adjusting based on the type of gelatin you’re using!Best regards.