Ingredients
Scale
- 1 cup unsalted pistachios, shelled
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 3 large egg yolks
- 1/4 cup Meyer lemon juice (about 2 lemons)
- 1 tablespoon pectin powder
- 1/4 cup water
- 1/2 cup white chocolate, chopped
Instructions
- Step 1: Begin by blending the shelled pistachios in a food processor until finely ground. Add the granulated sugar and blend until combined. Set aside.
- Step 2: In a medium saucepan over low heat, whisk together the egg yolks and Meyer lemon juice until smooth. Gradually add the ground pistachio mixture and cook, stirring constantly, until thickened (about 5 minutes). Remove from heat.
- Step 3: In a small bowl, sprinkle the carrageenan powder over the water and let it bloom for about 5 minutes. Then, gently heat it in the microwave for about 10 seconds, or until dissolved. Stir this into the warm pistachio mixture.
- Step 4: In a separate bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the pistachio mixture gently until no streaks remain.
- Step 5: Pour the mousse mixture into individual molds or ramekins and refrigerate for at least 4 hours, or until set. Once set, carefully remove from molds and place on a cooling rack to prepare for glazing.
- Step 6: For the mirror glaze, melt white chocolate in a double boiler. Combine with cream and glucose syrup in a saucepan over low heat until smooth. Pour over chilled mousse cakes to create a shiny finish.
Notes
- For optimal freshness, store the mousse cakes in an airtight container in the refrigerator for up to 3 days. If you need to reheat the mousse cakes slightly, place them in the fridge for about 15 minutes before serving to bring them back to their ideal texture without compromising their delicate structure. For an elegant presentation, serve the cakes with a sprinkle of crushed pistachios and a slice of Meyer lemon on the side to enhance their vibrant flavors. When making the mirror glaze, ensure your white chocolate is finely chopped for a smoother melt, and let it cool slightly before pouring to achieve that stunning shine on your mousse cakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 mousse cake
- Calories: 320
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 8g
- Trans Fat: 0g
- Protein: 22g