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Recipe by
If you love mousses, try this super pistachio version made with the fantastic protein pistachio cream.
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 8: Soak the gelatin in cold water for about 10 minutes.
Step 2 of 8: Squeeze out the gelatin and dissolve it in the milk.
Step 3 of 8: Separate the egg yolk from the egg white.
Step 4 of 8: Mix the yolk with the erythritol and yogurt.
Step 5 of 8: Add the pistachio cream and the gelatin dissolved in the milk.
Step 6 of 8: Whip the egg white until stiff peaks form and add it to the mixture, folding it in from the bottom up with a spatula.
Step 7 of 8: Pour the mousse into cups and refrigerate for at least 2/3 hours.
Step 8 of 8: Decorate with chopped pistachios and enjoy.
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains lactose · Nickel to be checked · Allergens detected: Eggs, Fish, Milk and dairy products, and Tree nuts
In gray: not detectedDetected
| Average values | Per serving144 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 863 kJ206 kcal | 601 kJ144 kcal |
| Fat | 14.79 g | 10.31 g |
| of which saturated fatty acids | 3.09 g | 2.15 g |
| Carbohydrates | 20.13 g | 14.03 g |
| of which sugars | 3.5 g | 2.44 g |
| Fibre | 2.01 g | 1.4 g |
| Protein | 10.83 g | 7.55 g |
| Salt | 0.17 g | 0.12 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
