Peach-pistachio gratin with pistachio mousse When the eagerly awaited – and unfortunately, in Germany, much too short – wild peach season starts, then it is time to enjoy this tasty dessert!
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35 MIN.


For the peach gratin:

6 wild peaches
75 g mascarpone
4 egg yolks
25 g cream
50 g sugar
200 ml peach liqueur
Chopped pistachios to garnish

For the pistachio mousse:

80 g cream
50 g pistachios
80 g mascarpone
14 g sugar
2 leaves white gelatine


  1. Preheat the oven to 400° F.
  2. Wash the peaches, dry them and slice thinly. Place in four cocottes. Mix the rest of the gratin ingredients and put in a whipped cream maker (e.g. from iSi). Load with two gas chargers and shake. Spray the mixture onto the peaches and gratinate on the middle shelf of the preheated oven for about 10 min. Finally, sprinkle with chopped pistachios.
  3. For the pistachio mousse, soften the gelatine in accordance with the packaging instructions and boil the cream with the pistachios. Now squeeze out the gelatine and stir until fully dissolved in a small stock pot on a low heat. Puree the pistachios in the pot with the hand blender and pass the mixture through a fine sieve. Add a little of the pistachio cream to the gelatine and mix well. Then add the gelatine mixture to the rest of the pistachio cream and mix well. Chill well before continuing.
  4. Once the pistachio cream has chilled, beat it together with the mascarpone. Finally, gradually add the sugar and beat in quickly. Put the mousse into a pastry bag and serve with the peach gratin on plates.

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