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Vegan Pistachio Mousse

2022-08-17

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Those who follow the blog must have noticed that sometimes the recipes revolve around one topic. Take, for example, the Crème Brûlée that inspired me to make Crack Toffee Pie and Apple Tart In Crème Pâtissière or Ice Cream that stars quite a lot this summer.

But the noble pistachio tops them all! Starting with the Most Delicious Kebab, through Pistachio Sponge Cake With White Chocolate Ganache, Pasta Shells With Pistachio In Vegan Blue Cheese Sauce, and last but not least, Vegan Pistachio Crunch Popsicle.

And now, it’s time for delicate pistachio mousse. In this recipe, the ingredients do the job with minimum intervention. All you need is roasted pistachio butter (store-bought or homemade), coconut milk, cocoa butter, maple syrup, and whipped chickpea water. Place in the refrigerator for at least 10 hours, garnish with pink rose buds, white chocolate, or cocoa nibs and serve.

Enjoy and let me know how it turned out 😋❣️

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
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Ingredients
  
  • ⅓ cup cold chickpea water use a chickpea can
  • ½ cup Coconut milk 18% fat
  • ½ cup roasted pistachio butter For the homemade recipe see the notes
  • 2 Tablespoon cocoa butter
  • 4-5 Tablespoon maple syrup by taste
  • 3 tsp roasted pistachio butter
For Serving
  • roasted pistachio, chopped
  • vegan white chocolate, shaved, chopped, or discs
  • rose buds
Instructions
 
  • Put coconut milk, pistachio butter, maple syrup, and salt in a bowl.
  • 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.
  • Pour the cold chickpea water into a deep metal bowl and whisk for about ten minutes until you get a stable foam.
  • 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.
  • Transfer half of the amount to three ramekins or dessert cups.
  • Add one teaspoon of roasted pistachio butter to each cup.
  • Add the rest of the mixture.
  • Place in the refrigerator for at least 10 hours.
For Serving
  • Garnish with roasted chopped pistachios, whipped coconut cream, vegan white chocolate, and rose buds.
Notes
Homemade Pistachio Butter:
400 grams (14.28 ounces) peeled pistachio
1/4 tsp 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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?Did you try this recipeMention @VGFoodStory or tag #vgfoodstory

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Welcome :)

Hi, my name is Sara Dagan, a cook, and an avid storyteller. I enjoy making vegan cheeses such as Camembert and blue cheese for private consumption.

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