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.
Subroto Goswami
Chef Subroto Goswami specializes in Italian and contemporary Indian cuisine and holds more than three decades of expertise in food production.
