Pistachio, lime & basil mousse cake

The calculation is for a 14cm (5.51 inch) mold.

1. Preheat the oven to 347F. Wrap the 14cm (5.51 inch) mold with foil, and lay it with parchment from the inside
2. Melt the white chocolate, and mix it with the pistachio paste.
3. Divide the egg into white and yolk.
4. Whip the yolk with sugar for a couple of minutes until light and fluffy.
5. Add the pistachio (almond) flour, lime zest, chocolate wand the paste to the whipped yolk, and whiip again until combined.
6. Whip the egg white into a light foam, and add it to the dough in two passes.
7. Pour the dough into a mold with a diameter of 14cm (5.51 inch), and bake it in the oven at 347F for about 17 minutes.
8. After baking, cool the sponge biscuit, wrap it in foil, and put it in the fridge for 3 hours.

The calculcation is for an 18cm (7.10 inch) mold.

1. Pour the gelatin with water, and let it swell.
2. Mix the lime juice with basil, and bring it to a boil.
3. Remove the mass from the heat, strain it, and add the swollen gelatin.
4. Pour the juice over the white chocolate, and stir until combined. Cool the mixture to 91-95F.
5. Whip the cream until soft peaks.
6. Stir the cream into the chocolate & lime mixture, and stir gently with a spatula.

1. Pour the mousse in a mold with a diameter of 18cm (7.10 inch).
2. Put a biscuit on top in the center, slightly pushing it into the mousse.
3. Put the cake in the freezer for 12 hours.
4. After the specified time, remove the cake from the mold, and decorate at your discretion.