Pistachio Flavoured Mousse
WF = wheat free
GF = gluten free
DF = dairy free
EF = egg free
SF = soy free
CF = corn free
NF = nut free
FF = fish free
V = vegetarian
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WF*, GF*, SF, CF, V
Serves 4
This recipe kindly provided by Posi-Pour (Monin Syrups)
Ingredients
2 large eggs (room temperature) separated
pinch of cream of tartar
2 drops of green food colouring (optional)*
1 tablespoon fine white sugar
½ cup Monin Pistachio Syrup or Irish Cream
2/3 cup heavy cream, very cold*
Method
Place a bowl and the beaters from a hand mixer in the freezer,
along with a 500mL mould lined with plastic wrap.
In the bowl of a standing electric mixer, beat the egg yolks with
the sugar until thick and pale.
Beat in the syrup and optional food colouring.
In another bowl, beat the egg whites and cream of tartar with a
balloon whisk, or with an electric mixer, starting off slowly and
gradually increasing the speed, until they just hold stiff peaks.
In chilled bowl, with chilled beaters, whip cream until it just
holds stiff peaks.
Fold the egg whites into the yolk and syrup mixture, then fold in
cream.
Put into prepared mould, cover with plastic wrap and freeze several
hours or overnight.
Alternatively
The Pistachio Syrup may be replaced with other Monin Syrups such
as Irish Cream. If using a couple of drops of food colouring to
enhance the decorative effect, choose a colour corresponding to the
flavour.
* Check labelled ingredients for suitability.
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