An Italian cooked pistachio cream, delicately set with gelatin and served very cold. The texture should be soft, creamy, and slightly wobbly, never firm or foamy.
Ingredients
- 260 ml heavy cream, 30% butterfat
- 100 ml whole milk
- 45 g granulated sugar
- 55 g unsweetened pure pistachio paste
- 6 g unflavored gelatin
- 14 g unsalted shelled pistachios
Method
- Submerge the gelatin in a large bowl of very cold water and let it soften completely.
- Pour the cream, milk, and sugar into a heavy-bottomed saucepan. Heat gently, stirring until the sugar is completely dissolved.
- As soon as the mixture just begins to simmer, immediately remove the pan from the heat. It must not boil for long, otherwise it will reduce the cream and alter its texture.
- Add the pistachio paste and whisk thoroughly until the mixture is perfectly smooth.
- Squeeze the gelatin firmly between your fingers, then whisk it into the still-hot cream. Stir without over-whisking so as not to trap air.
- Pass the mixture through a fine-mesh sieve to remove any remaining pieces of pistachio or gelatin and ensure a smooth texture.
- Immediately divide the cream among four small individual glasses or ramekins. Let cool to room temperature, then cover.
- Refrigerate for at least four hours, ideally overnight, until the cream is set but still soft and wobbly.
- Coarsely chop the pistachios and scatter them over the desserts just before serving. Serve very cold.
Nutrition
Per serving
- Energy
- 362.1 kcal
- Protein
- 7.23 g
- Carbohydrate
- 16.94 g
- Fat
- 29.65 g
- Fibre
- 3.7 g
- Calcium
- 88.58 mg
- Iron
- 0.28 mg
- Magnesium
- 12.89 mg
