|liquid cream 35% fat - lightly whipped||g 500|
|LILLY NEUTRO||g 100|
|JOYPASTE PISTACCHIO PRIME||g 30|
Dissolve LILLY NEUTRO into water, then stir in JOYPASTE.
Gently combine to the lightly whipped cream to create a soft mousse.
Fill the single-portion mould with the mousse and put in the blast chiller until completely frozen.
Spread some chopped biscuits onto the plate so as to create a crescent shape.
Spray the frozen pistachio mousse with green velvet spray and lay it in the center, then place two honey flavoured hemispheres, one on each side of the frozen mousse.
Garnish with some pistachios and edible flowers.