Instructions

Prepare the Gelatin:
1. Soak the gelatin sheets in cold water for 5 minutes.
2. Heat the milk in a saucepan and dissolve the squeezed gelatin sheets in the warm milk. Let it cool.

Prepare the Mousse:
3. In a bowl, mix the Pistachotta 30% with the powdered sugar until smooth.
4. Incorporate the milk with the cooled gelatin.

Whip the Cream:
5. Whip the fresh cream until soft peaks form and gently fold it into the hazelnut mixture.

Chill and Serve:
6. Spoon the mousse into individual cups and refrigerate for at least 2 hours before serving.

— Preparation Time: 13 minutes
— Chilling Time: 2 hours