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Pistachio Avocado Mousse Recipe: A Culinary Adventure into Creamy Elegance

AuthoradminDifficultyBeginner

This 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.

Yields4 Servings
Prep Time7 hrs 30 minsCook Time30 minsTotal Time8 hrs
 3 Avocado
 5 tbsp Med (Honey)
 130 g Unsalted pistachios
 ¼ cup Water
 1 tsp Lime juice
 Sea salt (A pinch)
1

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.

2

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.

3

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.

4

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.

5

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.

6

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

 3 Avocado
 5 tbsp Med (Honey)
 130 g Unsalted pistachios
 ¼ cup Water
 1 tsp Lime juice
 Sea salt (A pinch)

Directions

1

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.

2

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.

3

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.

4

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.

5

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.

6

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.

Pistachio Avocado Mousse Recipe: A Culinary Adventure into Creamy Elegance