Pistachio Mousse with Rose Scented Strawberries

This light and flavorful dessert is a great way to celebrate the spring. 

Source
Adapted from Nordljus

Taste 5 (out of 5)

Difficulty 2 (out of 5)

Ingredients

- 30 g pistachios (170 cal)

- 20 g confectioners’ sugar (75 cal)

- 140 g whipping cream (480 cal)
- 220 ml low fat milk (115 cal)
- 1 egg (70 cal)
- 60 g sugar (230 cal)
- 1/2 tsp gelatin

- 1/4 cup lukewarm water

- 10 strawberries (220 cal)

- 1 tsp brown sugar (15 cal)

- 2 tbsp rose water

Total 1375 cal, 6 servings, 230 cal / serving

Instructions

1. Lightly whip the double cream and keep in the fridge. 

2. Whiz the pistachios in a food processor until very fine, add the confectioners’ sugar and blend in. Add the milk to the pistachio paste, mix well, and bring to the boil in a small saucepan. 

3. In a bowl, whisk the egg and the sugar until pale. Stir the warm milk mixture in, then put back in the pan and stir on a medium heat until the custard thickens and you can see a trail as you whisk. Strain through a fine sieve into a clean bowl.

4. Dissolve the gelatin in 1/4 cup of lukewarm water. Then add to the hot custard and mix well. 5. Gently fold the whipped cream into the mixture with a spatula. Pour into the serving dishes or molds and let set in the fridge for about 2 hours.

6. Finely chop 10 strawberries, toss with sugar and rose water and let stand for half an hour. Serve with the pistachio mousse.

Afterthoughts

- I love it: great combination of flavors, great texture, great colors. 

- If I had to change 1 thing, I’d like it to have less calories :-). Maybe next time I can use whipped egg whites instead of cream...