Pistachio Basque 6 inch
Prep: 15 min
Cook: 45 min
Difficulty: Medium
TAGS:
Pistachio Basque Cream CheeseGranulated Sugar2 Large EggsPistachio JamLight
Ingredients
- Pistachio Basque: Cream Cheese 280 grams
- Granulated Sugar 60g
- 2 Large Eggs 1 Yolk
- Pistachio Jam 55g
- Light Cream 140g
- Corn Starch 8 grams
- Strawberry mousse layer:
- Cream Cheese 85g
- Strawberry Sauce 60g
- Light Cream 160g
- Hot Milk 28g
- Gelatin Tablet 5 grams
- Sugar 8 grams
- For better color, add a little coloring. I add red velvet liquid.
Instructions
-
Soften cream cheese, mix well with sugar, add eggs and mix well (add eggs in small batches)
![How to Make Pistachio Basque 6-inch Step 1]()
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Add pistachio jam and mix well, add light cream and mix well, finally add corn starch and mix well, sieve twice.
![How to Make Pistachio Basque 6-inch Step 2]()
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Pour into the mold, 230 degrees for about 20 minutes, cool and refrigerate.
![How to Make Pistachio Basque Step 3]()
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Soften the custard slices, soften the cream cheese, add sugar and mix well, add the jam and mix well (without it, it will be this light color, add a little coloring or red velvet liquid).
![How to Make Pistachio Basque Step 4]()
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Add light cream and mix well
![How to Make Pistachio Basque Step 5]()
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Mix hot milk with softened custard slices.
![How to Make Pistachio Basque Step 6]()
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Pour into the strawberry mousse paste and mix well, then pour onto the chilled Basque for one hour.
![How to Make Pistachio Basque Step 7]()
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Refrigerate for 4 hours.
![How to Make Pistachio Basque 6 Inch Step 8]()
