Pistachio Mascarpone Mousse Pyramid – Best Cheap Traditional Italian Party Food

  1. Beat the egg yolks and sugar until the mixture whitens. Add the mascarpone and whisk. Add the pistachio paste.
  2. Add the gelatine (softened in cold water, then melted in water at 1PR NICRO oven 10 seconds) or agar that you boiled in a little cream.
  3. Mount the egg white with a pinch of salt. Fold the egg whites to the rest.
  4. Fill 6 mini footprints hemisphere and refrigerate 4 hours in minimum in the freezer then .

Mascarpone mousse:

  1. Made custard with the egg yolks, sugar, milk and vanilla see here (as it takes little custard you can use a ready cream, it takes 110g). Add the mascarpone, heat 1 min and add the previously softened gelatin in cold water. If you use agar, boil it 30 ” in a little cream before adding it to the mix. Let cool. Mount the whipped cream not too firm and add to the mixture gently.
  2. Fill ΒΎ pyramid mold (or other) and place a hemisphere frozen pistachio mousse. Finish spread the mascarpone mousse, smooth and place in the freezer for 12 hours.

Prepare the biscuit base:

  1. Reducing the small butter into pieces using a blender. Mix crumbs, cocoa and melted butter. This gives a lumpy dough that you will lay out in a 18cmx24cm mold with the back of a tablespoon.
  2. Place in the fridge to harden the biscuit.

The servingΒ day:

  1. Remove the cake from mold and place in a serving dish.
  2. Remove the pyramids from mold and place them on the cookie.
  3. Melt chocolate in double boiler and add the cream, immediately pour over the pyramids. Garnish with crushed pistachios.
    Cool them in the fridge until serving.

Many thanks to http://www.amusesbouche.fr Visit them for even more!

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