{"id":1037,"date":"2015-09-03T16:24:39","date_gmt":"2015-09-03T14:24:39","guid":{"rendered":"https:\/\/www.unpetitoiseaudanslacuisine.com\/?p=1037"},"modified":"2017-10-08T14:13:31","modified_gmt":"2017-10-08T12:13:31","slug":"mousse-a-la-pistache","status":"publish","type":"post","link":"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/mousse-a-la-pistache\/","title":{"rendered":"Pistachio mousse over a crunchy strawberries layer"},"content":{"rendered":"

Pistachio mousse over a crunchy strawberries layer<\/h1>\n

l Switch language for recipe in French l<\/span><\/p>\n

\"Mousse<\/a><\/p>\n

Today, I propose a new verrines recipe flavored with pistachio. Crunchy brought with crushed shortbreads in the bottom and pistachio flakes sprinkled on top. Strawberries, meanwhile, bring a bit of acidity and a lot of sweetness. The base is a mascarpone cream lightened with whipped cream and flavoured with\u00a0pistachio paste. This ingredient has become essential in patisserie for making macaroons! Despite its popularity, it’s still not easy to get them. I bought my first batch of pistachio paste on the internet, a 1kg can! Usually you can keep the paste for 2 years and if you share a bit with some friends is coming soon to end.<\/p>\n