Delicious Pistachio Mousse Recipe for Any Occasion

Start by soaking the gelatin in cold water. This process will help the gelatin dissolve efficiently later on. Let it sit for about 5-10 minutes until it becomes soft.

In a saucepan, combine sugar and water, and cook over medium heat until the syrup reaches 118°C (244°F). Once it has reached this temperature, slowly pour the syrup into the whisking egg yolks in a thin stream. Continue to whisk on high speed until the mixture cools down to 35°C (95°F). You should achieve a stable, strong, and light yellow mixture. This is called pate a bomb.

Ensure that the cream cheese is at room temperature for easier mixing. Add the pistachio paste to the cream cheese and blend until it is smooth and creamy. This mixture will provide the lovely flavor for your mousse.

Heat the soaked gelatin in the microwave in short bursts until it has completely dissolved, making sure not to exceed 65°C (149°F). Once dissolved, combine the gelatin with the cream cheese and pistachio paste mixture. Stir well until everything is evenly incorporated.

Whip the heavy cream until medium peaks form. Be careful not to over-whip. Then, gently fold the whipped cream into the combined cheese and pistachio mixture along with the pate a bomb. It is important to do this gradually to maintain the lightness of the mousse.

Your delicious pistachio mousse is now ready! You can pour it into serving dishes or ramekins. Feel free to garnish with fresh berries and crushed pistachios for added flavor and decoration. Enjoy your delightful treat!