Easter hulls with pistachio mousse

An aerial pistachio mousse brings a touch of spring to this gourmet recipe with ricotta and pistachio sauce.


For 4 people

  • 2 chocolate eggs
  • 120 g of ricotta
  • 30 g caster sugar
  • 40 g pistachios
  • vermicelli of colors


Decorate the pistachios and mix them finely with the ricotta cheese.

If you use whole pistachios, mix them finely with the ricotta.

Add the powdered sugar to the mixture.

Gently slice the top of the chocolate eggs and garnish with the pistachio mousse. Sprinkle with vermicelli.

Serve chilled with the remaining mousse.