4 kiwis diced into small squares
For the mousse: 250g of yogurt, 63g of olive oil, 50g of sugar
For the pistachio crunch: 100g pistachios - 50g sugar
Mix the three ingredients to make the mousse together, and pour into a whipping siphon. Use 3 gas cartridges and use place the head of the siphon on upside down. Keep in the fridge. If you do not have a siphon, just add 125g of firm whipped cream to form the foam.
Toast the pistachios in the oven at 180°C for 5 minutes. While waiting for them to toast, prepare a light caramel. Dip the pistachios into the caramel after they've been toasted and are still hot. Mix quickly to allow the caramel to stick to the pistachios. Put on a baking sheet and let cool.
Once cooled, break the pistacios into small pieces and keep in an air tight container.
Arrange the pistachios on the bottom of a deep plate, cover with a generous helping of mousse and garnish with some caramelized pistachios.