Description
Light, creamy, and fragrant, this pistachio mousse with a hint of rosewater is a perfect elegant dessert that melts in your mouth with every bite.
Ingredients
Scale
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1 cup shelled pistachios (unsalted)
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1 cup heavy cream
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¼ cup sugar
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1 tsp rosewater
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2 egg whites
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1 tsp lemon juice
Instructions
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Grind pistachios into a fine powder.
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Whip heavy cream with sugar and rosewater until soft peaks form.
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Beat egg whites with lemon juice until stiff peaks form.
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Gently fold pistachio powder into whipped cream.
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Carefully fold in egg whites until combined.
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Spoon mousse into serving dishes and chill for at least 2 hours.
Notes
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Use pasteurized egg whites if preferred.
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Garnish with chopped pistachios and rose petals.
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For a vegan option, substitute heavy cream with coconut cream and skip egg whites.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: 320kal
- Sugar: 9g
- Sodium: 40mg
- Fat: 28g
- Saturated Fat: 18g
- Carbohydrates: 10 g
- Protein: 6g