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Ingredients

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Method

  • Milk, cold 450.0 ml
  • Fresh cream, cold 450.0 ml
  • Pistachio powder 20.0 g
  • Coconut biscuits, crushed 60.0 g
  • Pistachio nuts, Bavarian 50.0 g
  • Edible flowers, fresh 8.0 pc

This deconstructed dessert features a silky Carte D’or Cheesecake log infused with nutty pistachio powder. It is served over a crunchy bed of crushed coconut biscuits and garnished pistachio nuts and chocolate accents.

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Preparation

  1. Method

    1. In a mixer, add Carte d’or Cheesecake mix, cold milk, cold cream and pistachio powder together. whisk on low speed for 1 minute.
    2. Scrape down the bowl and whisk for a further 5 min on high. 
    3. Place whisked cheesecake mix into a pipping bag, using a medium round nozzle tip, pipe 12 cm long logs onto a cling wrap (if you don’t have a cylinder mould), roll the cling wrap around the mouse and wrap the sides nice and tight, should look like a sausage, and set in the fridge for a minimum of 4 hours.
    4. Dust pistachio powder onto the plate in an “S” motion, spoon 15g of coconut biscuit crumb onto the plate. Once mousse is set, remove the mousse from the cling wrap and place on to the coconut crumb. Decorate with Bavarian pistachio nuts, fresh flowers and chocolate garnishes.
  2. Recipe Tip

    1. Remove the pistachio powder and add 50ml Carte D’or Salted Caramel Milkshake Syrup into the cheesecake mix for an alternative option.
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