First, let’s get a bowl and combine 100 g of mix, with 100 g of room temperature milk. Mix for a few seconds and let it sit for a few minutes, then add 400 g of cold cream and whip with an electric beater or in a planetary mixer until the desired consistency is reached.

As desired, customize with fruit or hazelnut, pistachio, gianduia flavoring pastes.

If the mousse becomes too firm, stretch with cream. If you want a sweeter mousse add powdered sugar.

Once ready, use it for filling or to freeze in silicone molds as a semifreddo cream.

It can be used either as a mousse for cake filling (to be eaten at +4°) or as frozen semifreddo (to be eaten at -12°).

But let us come to the key point of this article by giving a precise name and surname; it seems to have been Henri Le Roux in 1960, after opening a pastry shop in Brittany region known for salted butter.

However, the pairing only became popular in 2008 after the NY Times named it “food trend of the year”!

Between pizza with pistachios and burrata, colomba with pistachios, pistachio crisp, cheesecake and not to mention our products, including mousses, creams, flavored pastes, it is almost impossible not to have stumbled upon this food at least once in your life…

For years they have been branded as foods to avoid, but actually scientific studies have refuted this reputation! Let’s see why together in this article written by 4 hands together with the quality colleague.

This small seed called “green gold” is in every way a concentrate of beneficial properties for our bodies; rich in unsaturated fats characteristic of nuts they possess protein, carbohydrates and micronutrients such as vitamin K, vitamin B, iron, potassium, phosphorus and magnesium of excellent quality that should encourage their consumption.

What does this mean in simple terms?

-> They have a high anti-inflammatory action, proanthocyanidins reduce oxidative stress and inflammation

-> They reduce glycemic response due to their high content of good fats

-> They improve blood vessel health and help reduce cholesterol production.

With this, however, we are not authorizing you to eat them in excessive quantities, and we remind you that as always common sense should guide us, do not overconsume because whether you want to or not, quantities make a difference!

First, equip yourself with a large baking dish and put the coffee on the stove (from mocha I recommend!).

Take our 1kg bag of PDC3011 powder preparation, pour 2.5kg of cold cream into the pan and melt well with the help of the mixer for about 4/5 minutes. Let it rest in the refrigerator for about 30 minutes.

Now it’s time to assemble: open the ladyfingers (gluten-free if you want to be Rue Flambée addicted), soak the half underneath with coffee and cover the surface of the baking dish, then add a layer of cream and more soaked ladyfingers… go on until you run out of cookies and cream, the last strat garnish it with cocoa powder…

You can also create single portions…