Description
A refreshing and elegant dessert featuring zesty lemon mousse sandwiched between crunchy pistachio cookies, served upside-down for a unique presentation.
Ingredients
Scale
For the Crust:
- 1 cup all-purpose flour
- 1/2 cup ground pistachios
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 2 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp gelatin, dissolved in 2 tbsp warm water
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, cream together butter and granulated sugar until light and fluffy. Mix in egg yolk and vanilla.
- Add flour, ground pistachios, and salt. Mix until a dough forms. Roll into small balls and flatten slightly on the baking sheet.
- Bake for 10-12 minutes until edges are golden. Let cool completely.
- For the mousse, whip heavy cream and powdered sugar to stiff peaks. Fold in lemon zest, lemon juice, and dissolved gelatin.
- Pipe or spoon lemon mousse onto the bottom of one cookie. Top with another cookie, bottom-side down, creating an upside-down sandwich.
- Chill for at least 1 hour before serving.
Notes
You can customize the seasonings to taste.