A wonderful color on this emerald-green pistachio mousse that arises from a creamy white with a base of ricotta and amaretti cream and of course a delicious pistachio Bacchus company that ties its name in particular pistachio but offering too many different delicacies and amazing cream with citrus fruits such as orange lemon, tangerine, but also pepper, cinnamon, coffee, almond and hazelnut ..
it is enough to have fun! This mousse has really captured all the children at home also for its softness for that particular flavor of pistachio that blends beautifully with the macaroons Vicenzi of the typical sweet taste bitter. The Vicenza is a company that we know all the delicacies of its products! Then you'll love this mousse? I think this cake is a must for my summer for the fresh and delicious sweet goodness of this explosive! Amaretto mousse and pistachio cream mold hinge 18 (I used to Guardini Smarty line) for the base 200 g amaretti of Italy Vicenzi 60 g butter 2 tablespoons of brown sugar with the mixer's Chop with amaretti brown sugar butter and add it to a compact base of a springform pan and store in refrigerator.
250 For the mousse of fresh milk 50 g caster sugar 50 g cornstarch 3 sheets of gelatin 200 g ricotta 100 g addition of pistachio cream Amaretti Bacchus for decoration and others to crush the Heat the milk mousse, sugar and starch, to soak the glue in cold water for 5 / 10 minutes squeeze it and add to milk before it begins to boil.
Boil the whole for a few seconds (congeals very quickly) and pass through a mesh strainer. Allow to cool to room temperature and then refrigerate covered for 20 minutes. When cold, place the cream in a bowl and whisk to let them lose their firmness and add the ricotta and pistachio cream always with the whisk and pour it all on the basis of macaroons.
Put in refrigerator at least 2 hours and when the cream is compact, decorated with crushed amaretti biscuits and others always made radially on the base. 
it is enough to have fun! This mousse has really captured all the children at home also for its softness for that particular flavor of pistachio that blends beautifully with the macaroons Vicenzi of the typical sweet taste bitter. The Vicenza is a company that we know all the delicacies of its products! Then you'll love this mousse? I think this cake is a must for my summer for the fresh and delicious sweet goodness of this explosive! Amaretto mousse and pistachio cream mold hinge 18 (I used to Guardini Smarty line) for the base 200 g amaretti of Italy Vicenzi 60 g butter 2 tablespoons of brown sugar with the mixer's Chop with amaretti brown sugar butter and add it to a compact base of a springform pan and store in refrigerator.
250 For the mousse of fresh milk 50 g caster sugar 50 g cornstarch 3 sheets of gelatin 200 g ricotta 100 g addition of pistachio cream Amaretti Bacchus for decoration and others to crush the Heat the milk mousse, sugar and starch, to soak the glue in cold water for 5 / 10 minutes squeeze it and add to milk before it begins to boil.
Boil the whole for a few seconds (congeals very quickly) and pass through a mesh strainer. Allow to cool to room temperature and then refrigerate covered for 20 minutes. When cold, place the cream in a bowl and whisk to let them lose their firmness and add the ricotta and pistachio cream always with the whisk and pour it all on the basis of macaroons.
Put in refrigerator at least 2 hours and when the cream is compact, decorated with crushed amaretti biscuits and others always made radially on the base.
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