Recipe by Foodiecooklab
Delicious spoon dessert made with cream, egg yolks and pistachio paste, thickened with gelatin. Simple preparation and a creamy, velvety result.
Portion: the weight of the ingredients divided by 3 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 8: Soak the gelatin sheets in cold water.
Step 2 of 8: Bring the cream to the heat until just below boiling.
Step 3 of 8: Mix the egg yolks with the sugar, add the cream and stir well.
Step 4 of 8: Return the mixture to the heat and cook until it reaches 85°C (if you do not have a thermometer, cook until the mixture coats the back of a spoon).
Step 5 of 8: Squeeze out the gelatin well and add it to the mixture together with the pistachio paste, then combine.
Step 6 of 8: Blend with an immersion blender until you obtain a smooth cream.
Step 7 of 8: Transfer the mixture into molds and let it cool in the refrigerator for at least 1 hour.
Step 8 of 8: Decorate as desired before serving.
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains lactose · Nickel to be checked · Allergens detected: Gluten, Eggs, Fish, Milk and dairy products, and Tree nuts
In gray: not detectedDetected
| Average values | Per serving131 g · 1 of 3 | Per 100 g |
|---|---|---|
| Energy | 1,950 kJ466 kcal | 1,485 kJ355 kcal |
| Fat | 38.47 g | 29.29 g |
| of which saturated fatty acids | 18.02 g | 13.72 g |
| Carbohydrates | 21.83 g | 16.62 g |
| of which sugars | 20.82 g | 15.85 g |
| Fibre | 1.94 g | 1.48 g |
| Protein | 8.17 g | 6.22 g |
| Salt | 0.04 g | 0.03 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
