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

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