Maple Mousse
with Roasted Apples, Pears and Smoked Pistachios
Put the granola at the bottom of a transparent glass, add the second layer that includes peeled smoked pistachios, chopped roasted pears and apples. Squeeze maple mousse from the pastry bag. Garnish with fresh mint and peeled smoked pistachios.
Ingredients
Maple Mousse 150g
Roasted Pears
and Apples 100g
Granola 75g
Fresh Mint for decoration 1
Pistachios BRONZO 1 pack
Maple Mousse
Almond Milk 150g
Vegetable Cream 35g
Bitter Chocolate 70% 60g
Gelatin 4g
Maple Syrup 2g
Mix chocolate, almond milk and maple syrup in a bowl. Warm the bowl in a saucepan with hot water and mix until smooth. Add the gelatin to the cold water. When the gelatin is hydrated and becomes spongy, remove it from the water and add to the chocolate blend. Cool the chocolate blend to 110 F (Fahrenheit).
Whip vegetable cream. Combine the chocolate blend with the cream and mix thoroughly. Pour the mass into a pastry bag. Put in the refrigerator for 5 minutes.
Roasted Apples and Pears
Apples 250g
Pears 250g
Remove the core of apples and pears, and then roast them at 360 F (Fahrenheit) for 12 minutes. Let them cool down.