Pistachio cream used in the second from the bottom layer of this cake
Ingredients:
100 ml heavy cream
50 g pistachio paste
2 egg yolks
12 g sugar
1 gelatin sheet
Procedure:
- Soften gelatin sheets in ice-cold water.
- In a pot, combine cream and pistachio paste.
- Heat the mixture until simmering.
- In a bowl, combine egg yolks and sugar.
- Pour 1/3 of the hot pistachio-cream mixture into the egg yolks.
- Pour the remaining mixture into the egg yolks.
- Return mixture into the pot.
- Heat the mixture until the consistency thickens like custard.
- Off heat, add the softened gelatin.
- Mix until gelatin has melted and mixture is well combined.
- Place cream into desired mold.
Bon appétit,
Charlotte
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