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Mousse allo Yogurt con Albicocche Caramellate e Crumble al Pistacchio
Yoghurt Mousse with Caramelised Apricot and Pistachio Crumble
- Serves:
4
- Difficulty
Medium
- Ready in
1 hr 35
Published 2016
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 100 g 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
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