Almond and Pistachio Mousse with Citrus Fruit Salad

Ingredients

• 3 sheets white gelatin
• 250 ml milk
• 100 g Ground Almonds
• 0.5 vanilla pod (aroma)
• 2 eggs (separated)
• 50 g sugar (more to taste)
• 20 ml almond liqueur
• 100 ml whipping cream (at least 30% fat content)
• 3 sheets white gelatin
• 250 ml milk
• 100 g ground pistachios
• 0.5 vanilla pod (aroma)
• 2 eggs (separated)
• 50 g sugar (more to taste)
• 100 ml whipping cream (at least 30% fat content)
• 2 untreated oranges
• 1 grapefruit
• 150 g sugar

Instructions

1. 1.

   Soak the gelatin in plenty of cold water. Heat the milk in a pot, add the almonds and vanilla aroma, bring to a boil once, then set aside. Whisk the egg yolks, almond liqueur, and sugar over a hot but not boiling water bath until frothy. Slowly pour the warm milk into the yolk mixture while whisking constantly, continuing to whisk until the mixture begins to thicken slightly over the bain‑marie. Squeeze out excess water from the gelatin and dissolve it in the warm cream.

2. 2.

   Beat the cream over an ice bath. Whip the cream and egg whites separately until stiff, then fold them into the cooled cream once it starts to gel. Repeat the same process for the pistachio mousse, replacing almonds with finely ground pistachios. Pour one‑third of the almond mousse into glasses, top with one‑third of the pistachio mousse, and continue alternating until both creams are used, finishing with pistachio mousse.

3. 3.

   Refrigerate for at least 3 hours. Peel the oranges and grapefruit, removing the white pith, and extract the segments. Warm the juice with sugar in a pot, reduce slightly to a syrupy consistency, then mix in the segments, remove from heat, and let cool. Spoon some citrus compote over the mousses before serving.