Pistachio, Milk and Cream Mousse
For the base
150 g biscuits
60 g butter
Crumble the biscuits, mix them with melted butter and put the mixture in a mold ( 18 cm diameter) and store in refrigerator.
For the mousse
Milk Cream
150 grams of pistachio paste
200 g whipping cream
Decoration
chopped pistachios
Venchi Chocaviar
For the cream and the mousse
250 of fresh milk
50 g caster sugar
50 g of wheat starch
2 sheets of gelatin
Heat the milk, sugar and starch, put the glue to soak in cold water, squeeze it and add the milk before it begins to boil. Bring to boil for a few seconds and pass through a mesh strainer. Let cool and then put in the refrigerator for 20 minutes. When cold, place the cream in a bowl and whisk with a mixer; add the pistachio paste and the
whipped cream and pour it all on the biscuit. Put in refrigerator for at least 2 hours. Decorate the cake with chopped pistachios and Venchi Chocaviar
This is a recipe by Imma Di Domenico of Dolci a Go Go and it is published here with her kind permission (http://dolciagogo.blogspot.com)
