If you love mousses, try this super pistachio version made with the fantastic pistachio protein cream.
Soak the gelatin in cold water for about 10 minutes.
Squeeze the gelatin and dissolve it in the milk.
Separate the egg yolk from the white.
Mix the yolk with erythritol and yogurt.
Add the pistachio cream and the gelatin dissolved in milk.
Whip the egg white until stiff and fold it into the mixture using a spatula from bottom to top.
Pour the mousse into cups and refrigerate for at least 2 to 3 hours.
Decorate with chopped pistachios and enjoy.
Italia, Sicilia
| Energy (kcal) | 168.29 |
| Carbohydrates (g) | 4.86 |
| of which Sugars (g) | 4.57 |
| Fat (g) | 12.24 |
| of which Saturates (g) | 4.47 |
| Protein (g) | 9.55 |
| Fiber (g) | 0.85 |
| Sale (g) | 0.12 |
