Pistachio and Mango Terrine

Pistachio and Mango Terrine


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


  • 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.

More Recipes From This Chef