Pistachio Cream

Pistachio cream used in the second from the bottom layer of this cake 

Yield: 270 ml

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