Pistachio Mousse

[bripastryguy]

I have an can of expensive Pistachio Paste (Mec3) and would really like a mousse recipe. I'm looking more for a layer or "insert" (mousse....) to a cake or entremet. Anyone have any tried and true recipes?

[maggiethecat]

Dear Bri:

Short answer, if and when he's around: Ask Nightscotsman. His pistachio mousse filling for guajolotes's birthday cake will live in memory as one of the most sublime things I've ever tasted.

[bripastryguy]

i will,

thank you

[alanamoana]

i also have a reasonable one, i'll post it when i get a chance.

[marlena spieler]

pistachio mousse sounds divine.

why oh why do i not make sweets and pastries more often? i always say i don't like them or have a sweet tooth and then i hear something like pistachio mousse and go all weak at the knees.

i await the recipe........

[glucose333]

bripastryguy

Here is a recipe for a pistacio bavarian...sorry about the size but its easy to break down

PISTACHIO BAVARIAN

2 # PISTACHIO PASTE

3 QT MILK

2 VANILLA BEANS

1 QT YOLKS - 6 TO 7 YOLKS = 1/2 CUP

1 1/2 # SUGAR

40 GELATIN - SOAKED AND DRAINED

5 QT CREAM - SOFT PEAK

BRING MILK AND BEANS TO BOIL..MIX YOLKS AND SUGAR AND TEMPER MILK IN AND RETURN TO PAN AND THICKEN ON STOVE LIKE CREME ANGLAISE...STRAIN AND ADD PASTE AND GELATIN AND MIX TO BREAK UP PASTE AND GELATIN..COOL TO ROOM TEMP AND FOLD IN CREAM...

PAT

[ludja]

bripastryguy

Here is a recipe for a pistacio bavarian...sorry about the size but its easy to break down

PISTACHIO BAVARIAN

2 # PISTACHIO PASTE

3 QT MILK

2 VANILLA BEANS

1 QT YOLKS - 6 TO 7 YOLKS = 1/2 CUP

1 1/2 # SUGAR

40 GELATIN - SOAKED AND DRAINED

5 QT CREAM - SOFT PEAK

BRING MILK AND BEANS TO BOIL..MIX YOLKS AND SUGAR AND TEMPER MILK IN AND RETURN TO PAN AND THICKEN ON STOVE LIKE CREME ANGLAISE...STRAIN AND ADD PASTE AND GELATIN AND MIX TO BREAK UP PASTE AND GELATIN..COOL TO ROOM TEMP AND FOLD IN CREAM...

PAT

Thanks for the recipe glucose333. Sorry for the layman's question, but what is the unit on the gelatin? (leaves of some size, ounces?).

Thanks!

[glucose333]

ludja

sorry...was just reading from my work recipes...thats sheets of gelatin

also 1 t dry = 1 sheet of gelatin

pat

[ludja]

Thank you glucose333. I assumed it was sheets but thanks for the confirmation and conversion. mmm... Pistachio Bavarian.

[glucose333]

ludja

Your Welcome

pat..

[bripastryguy]

Thanks Glucose, i'll give it a try (much smaller maybe by 1/4)

What wa your yield or useage for the original recipe?

[glucose333]

bripastryguy

My best guess is about 7-8 9"X3" cakes.. this is also with 2 layers of genoise and a jaconde border so it does depend.. and we also put manderin oranges in the filling to...If you have extra..freeze in smaller size cake circles to put inside another mousse cake..

pat..