Perfect to end on a sweet and oriental note, the pistachio cream caresses the taste buds and melts in the mouth. It is served chilled with some crunchy pistachios.
For 4 people
50 g cornstarch
3 tbsp. sweetener
1 C. pistachio paste
1/2 L of skimmed milk
1. In a bowl, whisk the pistachio paste to loosen it, then add the cornstarch and sweetener.
2. Pour the mixture into a saucepan and mix over low heat with 1/2 liter of milk, stirring constantly.
3. When the cream is thick enough (like a béchamel sauce), pour it into 4 ramekins and let stand at room temperature until completely cooled.
4. Once cooled, reserve the pistachio cream in the refrigerator for at least 2 hours.