🥭🍋 Mango Pistachio Mousse

🍰 Mango Pistachio Mousse Delight 🍰

Welcome to a world of exquisite flavors and textures! This Mango Pistachio Mousse is not just a dessert; it's a culinary experience that will tantalize your taste buds and leave you craving for more. 🌟

Imagine a harmonious blend of creamy pistachio mousse and vibrant mango puree, all encased in a delicate vanilla sponge cake. Each bite offers a perfect balance of sweetness and nutty richness, making it an ideal treat for any special occasion or simply to indulge yourself. 😍

Here's what makes this dessert so special:

✨ Layers of Perfection ✨

🎂 Vanilla Sponge Cake: Light and fluffy, this cake forms the base, providing a perfect foundation for the luxurious mousse.

🎂 Roasted Pistachios: Coarsely chopped and roasted to perfection, these add a delightful crunch and a burst of nutty flavor.

🥭 Mango Insert: A smooth, tangy mango puree insert that surprises your palate with its refreshing taste.

🍮 Pistachio Mousse: Creamy and rich, made with high-quality pistachio paste and white chocolate, it melts in your mouth, leaving a lingering taste of pure bliss.

🫗 Neutral Glaze: A beautiful, clear glaze that gives the dessert a professional finish and an irresistible shine.

🎨 A Feast for the Eyes 🎨
This dessert is not only delicious but also visually stunning. The vibrant colors of the mango and pistachio layers contrast beautifully, making it a show-stopping centerpiece for any dessert table.

🥄 Easy to Follow 🥄
In this video, I'll guide you through each step, from roasting the pistachios to making the perfect mousse and assembling the dessert. Whether you're a seasoned baker or a beginner, you'll find my instructions easy to follow.

🎉 Join the Fun! 🎉
I'd love to hear from you! Write in the comment section which dessert or cake you would like to see me make next, and I will create a video of it. Let's embark on this delicious journey together!

Get ready to impress your friends and family with this Mango Pistachio Mousse Delight. Hit play and let’s start baking! 🧁✨

Enjoy and happy baking! 🍰🎉

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🥭🥭🥭 Mango Pistachio Mousse
6 servings of dessert

You can find the vanilla sponge cake recipe here. Bake it in a 23x32cm pan:
   • 🥭🍋🍓 Mango Cake with Fruits 🥭🍋🍓  

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30g coarsely chopped roasted pistachios

Roast the pistachios in a preheated oven at 160°C for 8 minutes.

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Insert

150g mango puree
10g sugar
3g apple pectin
5ml lemon juice

Mix the pectin with the sugar.

Pour the mango puree into a cooking pot and start heating.

Add the lemon juice.

Bring to a boil.

Add the sugar-pectin mixture, stir well.

Boil for 1 minute.

Pour evenly into silicone molds.

Sprinkle with pistachios on top.

Freeze for 2-3 hours.

Remove the frozen mango inserts from the molds, place them on a plate, and return them to the freezer.

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Pistachio Mousse

6g sugar
40g milk
40g heavy cream
24g egg yolks
3 sheets gelatin
85g white chocolate
45g pistachio paste
170g softly whipped heavy cream

Cut out the bases for the desserts from the sponge cake, cover, and set aside.

Soak the gelatin sheets in ice-cold water.

Pour the milk, cream, and pistachio paste into a cooking pot and bring to a boil.

Mix the sugar into the egg yolks.

Add part of the hot liquid to the sugar-egg mixture, then pour it back into the pot and heat to 86°C.

Squeeze out the gelatin and add it to the pistachio mixture, stir well.

Add the white chocolate to the warm base.

Wait a few minutes for the chocolate to start melting and stir until smooth.

Blend with an immersion blender for 3-4 minutes until creamy.

Fold in the softly whipped cream.

Fill the silicone mold cavities halfway with the mousse.

Press the frozen mango inserts into the center.

Fill the rest of the molds with mousse, leaving about 1 cm from the edge for the sponge.

Press the sponge bases into the mousse.

Smooth the surface with a spatula and freeze for 5-6 hours.

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Neutral Glaze

580g water
550g sugar
135g glucose
85g sugar + 20g citrus pectin (NH pectin)
3 sheets gelatin

Mix the sugar with the pectin.

Soak the gelatin sheets in ice-cold water.

Pour the water into a saucepan and start heating.

Add the granulated sugar.

Stir until dissolved.

Add the sugar-pectin mixture while continuously stirring.

Add the glucose.

Boil until it reaches 103°C.

Add the squeezed gelatin.

Strain into a clean container and cover with cling film.

Cool down.

Use at approximately 30°C.

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Finishing

Remove the frozen desserts from the silicone molds.

Place them on a rack and pour the clear glaze over them.

Using a spatula, place them on a base.

Decorate with crushed, roasted pistachios.

Enjoy!

Happy baking!