Ingredients
Pistachio Sponge
- 4 eggs
- 110 grams (3.9 ounces) sugar
- 87 grams (3.1 ounces) flour
- 33 grams (1.2 ounces) butter
- 33 grams (1.2 ounces) white chocolate
- 0.66 tablespoons (2 teaspoons) starch
- 33 grams (1.2 ounces) pistachio paste
- 7 grams (0.25 ounces) baking powder
Pistachio Mousse
- 300 grams (10.6 ounces or 1.25 cups) cream
- 150 grams (5.3 ounces or 0.63 cups) milk
- 10 grams (0.35 ounces or 2 teaspoons) gelatin
- 60 grams (2.1 ounces or 0.25 cups) water for gelatin
- 100 grams (3.5 ounces) white chocolate
- 50 grams (1.8 ounces) pistachio paste
Equipment
- Mixing Bowls
A variety of sizes will be helpful. Use glass or metal for whipping egg whites and cream to avoid any fat interference.
- Electric Mixer
A stand mixer or hand mixer will make the whisking and blending a breeze. If using a stand mixer, the whisk attachment is your best friend.
- Spatula
Ideal for folding in flour and egg whites without deflating the mixture.
- Baking Sheet
Ensure even heat distribution for that perfect sponge bake. Lining with parchment paper can prevent sticking.
- Round Cutters
Use these to cut out uniform sponge circles for aesthetic mousse layers.
- Measuring Cups and Spoons
Accuracy matters in baking, especially when handling ingredients like gelatin and pistachio paste.
Instructions
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Servings
Variations
Faq
- Q: Why is my sponge cake not rising properly?
A: Ensure that you have incorporated enough air while whipping the egg yolks and whites separately. Also, make sure your baking powder is fresh.
- Q: How can I prevent my mousse from becoming too runny?
A: Make sure the gelatin fully dissolves in the milk mixture, and the whipped cream is firm but not over-whipped. Proper chilling time is also essential.
- Q: Can I make this recipe ahead of time?
A: Absolutely! These mousse cups can be prepared a day in advance and stored in the refrigerator. They're perfect for planning ahead.
- Q: What's the best way to melt white chocolate without burning it?
A: Melt it gently in a double boiler or microwave it in short bursts, stirring frequently to avoid overheating.
- Q: How can I add a deeper pistachio flavor?
A: Toast the pistachio paste lightly before adding it to the mixture for a more profound flavor.
- Q: Is there a way to enhance the color of my pistachio mousse naturally?
A: Yes, you can use a teaspoon of matcha powder or a small amount of food-safe spirulina for a natural green hue without affecting the taste too much.