Ingredients:

  • 150g high-quality white chocolate, finely chopped
  • 100g unsweetened pure pistachio paste
  • 300ml heavy whipping cream, cold
  • 60ml whole milk
  • 1 tsp gelatin powder
  • 2 tbsp cold water
  • 0.5 tsp vanilla bean paste
  • 100g semi-sweet chocolate (60% cacao), chopped
  • 100ml heavy cream
  • 1 pinch sea salt
  • 2 tbsp roasted pistachios, crushed
  • 6 fresh raspberries

Instructions:

  1. Bloom the gelatin by stirring the powder into 2 tablespoons of cold water; let it sit for 5 minutes until thickened.
  2. In a heatproof bowl, combine the finely chopped white chocolate and the pistachio paste.
  3. Heat the whole milk in a small saucepan over medium heat until it just begins to simmer. Remove from heat and stir in the bloomed gelatin until completely dissolved.
  4. Pour the hot milk mixture over the white chocolate and pistachio paste. Let it sit for 1 minute, then whisk gently until smooth and emulsified. Stir in the vanilla bean paste and let cool to room temperature.
  5. In a separate chilled bowl, whip 300ml of cold heavy cream until stiff peaks form. Do not over-whip.
  6. Gently fold the whipped cream into the cooled pistachio base in three additions, maintaining the airy texture.
  7. Divide the mousse into 6 glass ramekins or dessert coupes. Refrigerate for at least 4 hours to set.
  8. Prepare the ganache by heating 100ml of heavy cream until simmering, then pour over the chopped semi-sweet chocolate and salt. Let sit for 2 minutes, then stir until glossy.
  9. Pour a thin layer of ganache over each chilled mousse. Garnish with crushed pistachios and a fresh raspberry before serving.