If you love mousses, try this super pistachio version made with the fantastic protein pistachio cream.
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Soak the gelatin in cold water for about 10 minutes.
Squeeze out the gelatin and dissolve it in the milk.
Separate the egg yolk from the egg white.
Mix the yolk with the erythritol and yogurt.
Add the pistachio cream and the gelatin dissolved in the milk.
Whip the egg white until stiff peaks form and add it to the mixture, folding it in from the bottom up with a spatula.
Pour the mousse into cups and refrigerate for at least 2/3 hours.
Decorate with chopped pistachios and enjoy.
Italia, Sicilia
| Energy (kcal) | 90.05 |
| Carbohydrates (g) | 9.2 |
| of which Sugars (g) | 2.65 |
| Fat (g) | 5.76 |
| of which Saturates (g) | 1.19 |
| Protein (g) | 4.33 |
| Fiber (g) | 0.82 |
| Sale (g) | 0.09 |
