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Serve chilled for best texture and flavor.
Store leftovers in the freezer, well covered, for up to 1 week.
Thaw in refrigerator for 30 minutes before serving.
Variations:
Substitute pistachio paste with almond or hazelnut paste.
Use white chocolate glaze for a lighter finish.
Add a hint of rosewater to the mousse for an exotic twist.
FAQ:
Q: Can I use gelatin sheets instead of powder?
A: Yes, soak sheets in cold water and use equivalent amounts.
Q: How do I make pistachio paste?
A: Blend shelled pistachios with a little neutral oil until smooth.
Q: Can I prepare this dessert ahead?
A: Absolutely, it’s ideal to prepare a day ahead for best results.
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