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Biscotti, mousse al pistacchio e fragole.

The competition verrine network is about to expire, I have joined with the recipe: " biscuits, pistachio mousse and strawberries " Claudia Castaldi .



INGREDIENTS FOR 4 CUPS


3 egg yolks 20 cl of whole milk

30 g sugar 30 g of pasta Pistachio
3 sheets of gelatin
15 cl of cream
120 g strawberries 2

pistachio cookies (which I replaced with 4 soft Sicilian pistachio macaroons)
a handful of chopped unsalted pistachios

PROCEEDINGS

Put the gelatine to soak in a bowl of cold water. Pour the milk into a saucepan and add the pistachio paste
In a bowl, attach the egg yolks with sugar until mixture is light and creamy. Pour the boiling milk on the pistachio cream and stir
Pour into the saucepan and cook over low heat, stirring, taking care not to boil the cream. Squeeze the gelatin and add to mixture. Stir.
Pour the pistachio cream in a bowl and let cool. Whip the cold cream well with an electric mixer to cream and incorporate gently cooled. Put the cream in the refrigerator for at least 2 hours.
Wash the strawberries, pat dry with paper towels, then cut into two or four parts depending on the size. Place the glasses on the work surface and crumble with pistachio cookies on the bottom. Cover with the pistachio cream and then garnish with strawberries. Finally sprinkle with chopped pistachios. Serve.




With this recipe I participate in the competition: " Verrine network .