Yogurt mousse with anise and pistachio nuts
A tasty Dutch recipe. The dessert contains the following ingredients: pistachio nuts (a 95 g), honey, whipped cream (125 ml), mashed mice (bread spread), Greek yogurt and long fingers (pack 175 g).
Roast the pistachios in a frying pan without oil or butter for 2 minutes. Add the honey and heat for 3 minutes. Scoop out of the pan on a piece of baking paper and let cool. Chop the pistachio into pieces.
Beat the whipped cream with the mashed sprinkles almost stiff. Spoon the yogurt through. Divide the yoghurt mousse over 2 dishes or glasses and sprinkle with the pistachio. Serve with the long fingers.
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