Pistachio mousse with coconut paste and white chocolate
Pistachios and cream cheese provide protein, fat, and magnesium, while gelatin adds collagen protein. Toasted nuts, coconut paste, and white chocolate create a dense creamy nut mousse. Once chilled, the individual cups can be kept refrigerated until serving.
Toast the pistachios (125 g) in an oven at 150 degrees C for 15 minutes, then cool them completely. Blend them into fine crumbs and process again with an immersion blender.
Warm the coconut paste (30 g) gently, add it to the pistachios, and blend again until smooth. Melt the sugar-free white chocolate (100 g) with 35% cream (100 g), stir until smooth, and combine with the pistachio paste.
Add cream cheese (100 g), 35% cream (100 g), and erythritol (30 g), then mix until smooth. Cover the gelatin (10 g) with cold water (30 g) and leave it to bloom for 10 minutes; warm it without boiling and gradually mix it into the cream.
Divide the mousse between cups and refrigerate for 2 hours. Garnish with a few berries or chopped pistachios before serving.
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