Almond and Pistachio Mousse with Citrus Fruit Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 957 cal. | (46 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 90 g | (60 %) | ||
| Sugar added | 64 g | (256 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 23.2 μg | (39 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 26.8 μg | (60 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 1,008 mg | (25 %) | ||
| Calcium | 334 mg | (33 %) | ||
| Magnesium | 140 mg | (47 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 16.7 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 271 mg | |||
| Complete sugar | 88 g |
Ingredients
- For the almond mousse
- 3 sheets silver gelatin
- 250 milliliters milk
- 100 grams ground almonds
- ½ Vanilla bean (split lengthwise, seeds scraped out)
- 2 eggs (separated)
- 50 grams sugar
- 2 centiliters Almond liqueur
- 100 milliliters Whipped cream
- For the pistachio cream
- 3 sheets white gelatin
- 250 milliliters milk
- 100 grams ground Pistachio
- ½ Vanilla bean (split lengthwise, seeds scraped out)
- 2 eggs (separated)
- 50 grams sugar
- 100 milliliters Whipped cream
- For the fruit salad
- 2 organic Oranges
- 1 Grapefruit
- 150 grams sugar
Preparation steps
For the almond mousse: Soak the gelatin in plenty of cold water. Pour the milk into a saucepan and gently heat. Add the almonds and vanilla bean seeds and bring back to a boil. Set aside. Whisk the egg yolks and almond liqueur until foamy with the sugar over a hot water bath. Whisk in the milk in a thin, steady stream. Continue whisking until thickened. Squeeze out the excess water from the gelatin and dissolve in the warm cream. Transfer to an ice bath and whisk until cool. Whip the cream and egg whites, separately, until stiff then fold into the cooled egg mixture.
For the pistachio mousse: Prepare in the same way as the almond cream, replacing the almonds with the finely ground pistachios.
To build the parfaits: Distribute 1/3 of the almond mousse among the serving glasses, top with 1/3 of pistachio mousse then repeat the layers with the remaining mousse. Chill for at least 3 hours in the refrigerator.
For the fruit salad: Peel the oranges and grapefruit with a knife and cut the flesh into segments. Heat the juice with the sugar in a pot and boil until syrupy. Add the segments, remove the pan from the heat and let cool. Spread over the parfaits to serve.
