Pistachio cream


Pistachio cream

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

Steps :

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.

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