Pistachio Mousse with Avocado
4 servings
480 minutes
This spectacular mousse is incredibly easy to make, you just need to let it freeze properly. Eight hours is no joke, of course, but the wait is worth it - in the end, the dessert acquires an amazing silky texture that you can't achieve with simple whipping. However, the cold is also needed here to give the mousse some resemblance to sorbet, which is a much more exhausting task to prepare.
1
Soak shelled unsalted pistachios in drinking water for three hours, then drain the water and dry the nuts by laying them on a clean kitchen towel.
- Unsalted Pistachios: 130 g
- Water: 0.3 glass
2
Transfer the pistachios to a blender bowl, add honey, one tablespoon of water, and blend until smooth. Transfer the pistachio mixture to a bowl and refrigerate for five hours or overnight.
- Unsalted Pistachios: 130 g
- Honey: 5 tablespoon
- Water: 0.3 glass
3
Chilled avocados (they can be placed with pistachio paste in the fridge for five hours) should be peeled, pitted, and cut into small pieces.
- Avocado: 3 pieces
4
Place avocado cubes with pistachio paste in a blender, add one teaspoon of lime juice, a pinch of sea salt, and a quarter cup of water.
- Avocado: 3 pieces
- Unsalted Pistachios: 130 g
- Lime juice: 1 teaspoon
- Sea salt: pinch
- Water: 0.3 glass
5
Blend avocado with pistachios at high speed until smooth. Distribute the mixture into molds, cover with plastic wrap, and refrigerate for about five hours.
- Avocado: 3 pieces
- Unsalted Pistachios: 130 g
6
Before serving, decorate the prepared mousse with mint leaves or crushed pistachios - they can be additionally roasted in a dry pan for aroma.
- Unsalted Pistachios: 130 g