Mousse allo Yogurt con Albicocche Caramellate e Crumble al Pistacchio

Name: Mousse allo Yogurt con Albicocche Caramellate e Crumble al Pistacchio (Yoghurt Mousse with Caramelised Apricot and Pistachio Crumble)
Prep time: 1 h 15 min
Cook time: 20 min
Total time: 1 h 35 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 100 g sugar; 100 g 00 flour; 200 g plain white yoghurt; 6 g edible gelatine leaf; 100 g ground pistachio; 100 g unsalted butter, softened; 2 tbsp pistachios, chopped; 1 small bunch of fresh basil; 80 g Icing sugar; 150 g whipping cream; 150 g brown sugar; 4 large apricots; 40 g sugar; 40 g pistachio paste; 12 g 00 flour; 100 g eggs

Yoghurt Mousse with Caramelised Apricot and Pistachio Crumble

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 35

Appears in

4 Grosvenor Square

By Danilo Cortellini

Published 2016

About

This light, summery dessert is perfect for fruit lovers, combining delicacy and acidity by pairing creamy yoghurt mousse with the sharpness of apricot.

For the more audacious, this dish can be brought to a different level with tangy fresh herbs and fresh chilli.

Ingredients

For the Pistachio Crumble

100 g unsalted butter, softened
100 g ground pistachio
100

Method

Start with the crumble. Make sure the butter is at room temperature then combine all of the ingredients in a mixing bowl. Knead well, and leave the dough to rest for 20 minutes. Roll the dough out with a rolling pin until it forms a 1½cm thick layer. Bake in the oven at 180°C for 10 minutes until golden. Let it cool down and break into pieces to obtain a crumble.

Now prepare the yoghurt