Pistachio mousse

Ingredients

• 230 g heavy cream

• 77 g whole milk

• 105 g white chocolate

• 25 g pure pistachio paste

• 4 platinum gelatine sheets (250 bloom – 1 sheet = 1.75 g)

• 2 g matcha powder (optional) – For an extra twist. Use only high-quality matcha; avoid culinary-grade or low-end matcha as they tend to have more bitterness, which can overpower the delicate balance of the final flavor.

• Water-soluble powdered color (optional) – Pure pistachio paste is naturally not very green. That’s why it’s common to add a touch of edible coloring to achieve a more vibrant, recognizable hue. Choose your coloring carefully:

  • Solubility matters: use a water-soluble color for this mousse. (Oil-soluble colors are suitable for fat-based mixtures like melted chocolate).

  • Color tone matters: a generic green might make your mousse look brighter, but it can reduce the visual recognizability of pistachio, which is an important part of the experience. I use Haute’s Pistachio Green because it complements the flavor and tone perfectly.

Note: You can adapt this base recipe by replacing the pistachio paste with other pure nut pastes, such as hazelnut or almond. Just make sure you're using 100% pure paste, with no added sugars or oils, to maintain the balance of the preparation.

Process

1. Rehydrate the gelatine sheets in cold water for 5-10 minutes. Make sure they are fully softened before use.

2. Semi-whip the cream and refrigerate. Be careful not to overwhip. It's better for the cream to be slightly runny than too stiff, as this ensures a smooth and airy final texture.

3. Heat the milk to 45°C, then stir in the rehydrated gelatine until fully dissolved.

4. Melt the white chocolate gently (in the microwave or over a water bath), then mix in the pistachio paste (and matcha, if using).

5. Warm the chocolate-paste mixture to 45°C to match the temperature of the milk mixture.

6. Combine both mixtures using a hand blender until smooth and homogeneous.

7. Let the mixture cool down to 28–29°C. You can speed up this step by pouring the mixture into a larger bowl to increase surface area and stirring occasionally. If needed, place it in the refrigerator for a few minutes, but keep a close eye on both the temperature and texture to avoid it setting too early.

8. Fold in the semi-whipped cream gently in two or three additions, being careful not to deflate the mousse.

9. Pour the mousse into your favourite mold or into small bowls or glasses, filling them partially if you plan to add an insert.

   • If you're using a frozen insert (like a fruit compote), make sure the mousse isn’t too runny, otherwise the insert may sink or shift.

   • You can place the mousse in the fridge for a few minutes before assembling to slightly firm it up and improve control during layering.

   • Once the insert is placed, cover with more mousse and smooth the surface.