Pistachio Mousse

• 10 g gelatin sheets
• 125 g heavy cream
• 125 g

Soak gelatin in ice water until softened; squeeze out excess water and set aside.

Bring 125 g cream and milk to a boil in a medium sized pot. Whisk to combine yolks and sugar and pour in hot liquid to temper. Return mixture to pot and cook to 84°C, stirring often, until thickened. Strain and stir in gelatin to dissolve. Add pistachio paste and whisk until smooth. Strain and set aside to