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–+ servings

Vegan Pistachio Mousse

In this dessert, the ingredients do the job with minimal intervention. Mix roasted pistachio butter (store-bought or homemade), coconut milk, melted cocoa butter, and maple syrup. Make meringue out of cold chickpea water and add to the mixture. Cool in the refrigerator for at least 10 hours. Garnish with rose buds, white chocolate, or cocoa nibs, and serve.
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Servings: 3
Ingredients Equipment Method Notes

Ingredients
  

  • ⅓ cup cold chickpea water use a chickpea can
  • ½ cup Coconut milk 18% fat
  • ½ cup roasted pistachio butter (sugar free)* For the homemade recipe see the notes
  • 2 Tablespoon cocoa butter
  • 4-5 Tablespoon maple syrup by taste
  • 3 teaspoon roasted pistachio butter (sugar free)*
For Serving
  • roasted pistachio, chopped
  • vegan white chocolate, shaved, chopped, or discs
  • rose buds

Equipment

Method
 

  1. Put coconut milk, pistachio butter, maple syrup, and salt in a bowl.
  2. Melt the cocoa butter in the microwave: start for thirty seconds, remove, and if necessary, return to the microwave for another twenty seconds. Add to the bowl and mix well.
  3. Pour the cold chickpea water into a deep metal bowl and whisk for about ten minutes until you get a stable foam.
  4. Transfer a quarter of the amount of meringue and mix well with a whisk. It will increase the mixture's volume, making it easier to add the rest of the meringue. Next, carefully fold the remaining foam into the mixture with a spatula until combined.
  5. Transfer half of the amount to three ramekins or dessert cups.
  6. Add one teaspoon of roasted pistachio butter to each cup.
  7. Add the rest of the mixture.
  8. Place in the refrigerator for at least 10 hours.
For Serving
  1. Garnish with roasted chopped pistachios, whipped coconut cream, vegan white chocolate, and rose buds.

Notes

 
*Please note: the pistachio butter in the recipe is without added sugar. If adding pistachio butter with sugar, reduce the amount of maple syrup, according to taste.
 
Homemade Pistachio Butter:
400 grams (14.28 ounces) peeled pistachio
¼ teaspoon salt
Method
Preheat the oven to 190 degrees Celsius (374 F)
Spread the pistachios in one layer on a baking tray.
Roast for about 10 minutes, until the desired degree of roasting is reached. Make sure it doesn’t burn. Mix the pistachios after about five minutes.
Remove from the oven, wait a minute and put in a blender, add the salt
Run the blender for two minutes, and scrape the sides with a spatula. Process again until a smooth cream is obtained.
Transfer to a jar and store in the refrigerator.

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