Upside-Down Lemon Mousse Pistachio Cookie Sandwich Recipe
A refreshing and elegant dessert featuring zesty lemon mousse sandwiched between crunchy pistachio cookies, served upside-down for a unique presentation.
Ingredients
Scale
- 1 cupall-purpose flour
- 1/2 cupground pistachios
- 1/2 cupunsalted butter, softened
- 1/2 cupgranulated sugar
- 1egg yolk
- 1/2 tspvanilla extract
- 1/4 tspsalt
- 1 cupheavy cream
- 1/2 cuppowdered sugar
- 2 tbsplemon zest
- 1/4 cupfresh lemon juice
- 1 tspgelatin, dissolved in 2 tbsp warm water
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, cream together butter and granulated sugar until light and fluffy. Mix in egg yolk and vanilla.
- Add flour, ground pistachios, and salt. Mix until a dough forms. Roll into small balls and flatten slightly on the baking sheet.
- Bake for 10-12 minutes until edges are golden. Let cool completely.
- For the mousse, whip heavy cream and powdered sugar to stiff peaks. Fold in lemon zest, lemon juice, and dissolved gelatin.
- Pipe or spoon lemon mousse onto the bottom of one cookie. Top with another cookie, bottom-side down, creating an upside-down sandwich.
- Chill for at least 1 hour before serving.
Notes
You can customize the seasonings to taste.