- 100ml Místè Limoncello
- 4 Eggs
- 80gr Sugar
- 2 Sheets of gelatin
- 1/2 Organic lemon
- 250ml Whipped cream
- 4tsp Icing sugar
- 40gr Unsalted pistachios (without peel)
Preparation time: 40 min + 2 hours stiffen in the refrigerator
Squeeze the lemon into a separate container.
Separate the eggs.
Whisk egg yolks with the sugar to form a thick mass.
Beat the egg whites in a fat-free bowl until stiff.
Whisk in a third shell, the stiff whipped cream with the powdered sugar.
Soak the gelatin in a bowl of cold water for 5 minutes.
Meanwhile, heat the Místè limoncello with the lemon juice in a pan.
Now squeeze out the gelatin and dissolve it in the warm Místè limoncello.
Let it cool for a few minutes.
Now stir the Místè limoncello into the egg yolk mixture.
Then carefully fold in the whipped cream and then the egg whites
Don’t stir too much! It must remain light!
Now divide the mousse over small glasses / bowls and let it stiffen in the fridge for 2 hours.
Meanwhile, finely chop the pistachios and sprinkle them over the mousse just before serving.