AuthoradminDifficultyBeginnerThis spectacular mousse is incredibly easy to prepare; you must let it freeze properly. Eight hours, of course, is no joke, but the wait will be worth it - in the end, the dessert acquires an amazing silky texture that cannot be achieved by simply whipping. Cold, however, is also needed here to give the mousse some resemblance to sorbet, the preparation of which is a much more exhausting task.
Soak unshelled, unsalted pistachios in drinking water for three hours, then drain the water and dry the nuts by placing them on a clean kitchen towel.
Pour the pistachios into a blender bowl, add honey and one tablespoon of water, and blend until smooth. Transfer the pistachio mixture to a bowl and refrigerate for five hours or overnight.
Cooled avocados (they can be put in the refrigerator along with the pistachio mass for five hours), peel, remove seeds, and cut into small pieces.
Place the avocado cubes and the pistachio mixture into a blender bowl; add one teaspoon of lime juice, a pinch of sea salt, and a quarter glass of water.
Beat the avocado and pistachios at high speed until smooth. Divide the resulting mass into molds, cover with cling film, and refrigerate for about five hours.
Before serving, decorate the finished mousse with mint leaves or chopped pistachios - they can, for example, be additionally fried in a dry frying pan for flavor.
Ingredients
Directions
Soak unshelled, unsalted pistachios in drinking water for three hours, then drain the water and dry the nuts by placing them on a clean kitchen towel.
Pour the pistachios into a blender bowl, add honey and one tablespoon of water, and blend until smooth. Transfer the pistachio mixture to a bowl and refrigerate for five hours or overnight.
Cooled avocados (they can be put in the refrigerator along with the pistachio mass for five hours), peel, remove seeds, and cut into small pieces.
Place the avocado cubes and the pistachio mixture into a blender bowl; add one teaspoon of lime juice, a pinch of sea salt, and a quarter glass of water.
Beat the avocado and pistachios at high speed until smooth. Divide the resulting mass into molds, cover with cling film, and refrigerate for about five hours.
Before serving, decorate the finished mousse with mint leaves or chopped pistachios - they can, for example, be additionally fried in a dry frying pan for flavor.
Unsalted and unroasted, bright green pistachios—with a soft texture and delicate milky flavor—are quite moist and easily turn into a paste. They must be soaked mainly to soften the hard, grayish skin that fits tightly to the kernel. In supermarkets and markets, green pistachios can be bought by weight.