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Pistachio-cone

Cone filled with pistachio mousse

Pistachio Cone Vegan
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Ingredients

For 20 servings

Bisquit

300 g almond milk

145 g sunflower oil

5 g vanilla powder

300 g flower

40 g corn starts

15 g baking powder

250 g sugar

5 g salt

50 g lime juice

Pistachio mousse

200 g pistache pate

1000 g Debic Vegan-Top

15 g pectin

150 g sugar

3 g salt

150 g water

Preparation

Bisquit

Mix the almond milk with sugar add the sunflower oil an vanilla powder add the lime juice.

Ziff the flower, baking powder, corn starts and salt and combine both mixtures

Bring over in a cone shaped baking mold off 4 cm diameter an bake at 180°C fore 20 min

Pistachio mousse

Mix the pectin with sugar

Heat 150 gr of the Debic Vegan-Top and water add the pectin, cook for 2 min add the pistachio pate

Whip the rest of the Debic Vegan-Top at medium speed till air

Mix the nuts pate whit the Debic Vegan-Top

Assembly

Pipe the pistachio mousse on top off the bisquits in the cone shape mold pipe the rest of the mousse int a 4-cm silicone bombe mold and freeze bod molds.

Unmold the frozen pistachio bombe molds and press on top off the cone mold

Cover with fine pistachio nuts and a bit of icing sugar

Recipe tags Pistachio Cone Vegan Pistachio mousse Vegantop
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