Pistachio and Mango Terrine
Ingredients
For Pistachio Mousse
- 100 g Pistachio paste
- 100 g Whipped cream
- 2 Egg
- 20 g Sugar
- 20 g Gelatine
- For mango jelly
- 100 ml Mango puree
- 8 g Gelatine
- 20 g Sugar
For Garnishing
- 4 g each Kiwi, Plum, Mango, Pistachio
- 20 g Chocolate
Instructions
- Mix egg yolk with sugar on double boiler to make sabayon, add this mix to whipped cream.
- Add gelatine to pistachio paste and mix together.
- Mix both the above mixture together and form pistachio mousse.
- Heat mango puree along with sugar and set it with gelatine in rod shape to form mango jelly.
- Put the jelly in between the mousse layer and cut slices as desired sizes then do the plating.
- Garnished with cut fruits and chocolate as desired.
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Subroto Goswami
Chef Subroto Goswami specializes in Italian and contemporary Indian cuisine and holds more than three decades of expertise in food production.