This Low-Carb Pistachio Mousse Recipe makes a delicious dessert. This version uses all natural ingredients and the beautiful green color comes from matcha tea! This creamy mousse can be part of a low-carb, keto, LCHF, Atkins, diabetic, gluten-free, or grain-free diet. Pour the almond milk in a jar or glass container with a cover.
Stir in the raw pistachios. Cover the container and refrigerate for 24-48 hours. The longer the nuts soak, the more pistachio flavor will be absorbed by the milk. After the nuts have soaked, strain out the nuts from the milk while pouring the milk into a large measuring cup. Discard the nuts as they have lost much of their flavor.
Pin an electric mixer, blend the pistachio until they are completely crushed. Remove and place in a bowl. Mix blossom water, rose water and Nestlé ® Sweetened Condensed Milk until all ingredients are well combined. Cover and place in fridge for 1 hour.
Beat with a whisk or electric mixer until stiff peaks form. Fold half of the whipped cream mixture gently into the pistachio mixture. Spoon the pistachio mixture into cooled pie shell and smooth out evenly. Pipe or spoon the remaining whipped cream over the top of the pie.