Mix all ingredients and mix with a beater slowly in 1 minute and scrape down the edges. Continue mixing for 5 minutes on maximum
speed. Fill 2000 g in a 40x30 cm capsule. Bake at
140°C for about 60 minutes.
Mix water, flavour and Fond Royal. Add the
lightly whipped cream little by little.
Divide the pistachio base into two parts, add
700 g Les Fruit Strawberry and then 1450 g of the
strawberry mousse. Place the other bottom on
top and place into the freezer. Mix Diamond Glaze
White with a little red colour and apply a thin layer
on top. Line with Diamond Glaze White and make
a pattern with a knife. Divide into desired sizes.