The Pistachio Mousse with Cream and Yogurt is a simple, quick, and above all, delicious dessert by the spoon. With only three ingredients, you’ll obtain a sweet treat that few can resist. However, if you have a bit more time, I recommend making the Pistachio Cream by hand, as it doesn’t require any special skills or experience in the kitchen. If you want the cream to whip faster and easier, then place the bowl and whisks in the freezer for about thirty minutes. Don’t like pistachios? No problem, because following the same procedure, you can opt for your favorite sweet cream, starting with hazelnut cream.
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- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.3 oz yogurt/mascarpone cream
- 1 cup whipped cream
- 4.4 oz pistachio cream
Tools
- 4 Jars
- 1 Bowl
- 1 Electric whisk
- 1 Grater
- 1 Juicer
How to prepare the Pistachio Mousse with Cream and Yogurt
Pour the cream into a very cold bowl, if you can, put it in the freezer for at least half an hour, and whip it.
Add the yogurt, the pistachio cream, and mix again with the electric whisk until you get a homogeneous mixture.
Place a piping bag inside a large plastic cup, and fill it with the mixture.
Tie the bag and let it rest in the refrigerator for a few hours, until the moment you set your dessert in shape.
Take the piping bag out of the refrigerator, cut a small piece off the end and fill the jars you have chosen.
Serve your Pistachio Mousse with Cream and Yogurt, dusting it with pistachio granules before bringing it to the table.
Tips, Variations, and Storage
The mousse keeps perfectly in the piping bag for a few days, but you should decorate it at the last moment, so the pistachio granules don’t soften.
If you don’t like pistachios, you can prepare a Nutella mousse using the same procedure.
No matter which other cream you intend to make it with, it will surely be delicious.
No matter which other cream you intend to make it with, it will surely be delicious.
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