Pistachio Mousse

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Recipe preparation

(1) Soak the gelatine in cold water. Heat the cream, almond drink and sugar (do not boil), white chocolate, pistachios with amaretto and squeezed out. Stir in the gelatine, allow to cool and stir in the egg white.
(2) Pour into a pacotizing® beaker, close the lid, label and freeze at −20 °C for at least 24 h.
(3) When needed pacotize® twice with overpressure.