Creamy Pistachio
A layered dessert of silky pistachio–white chocolate cream, built in a glass with toasted pistachio and cocoa biscuit crumble for contrast in texture and sweetness balance.
Ingredients (for 5 people)
- White chocolate (115 g)
- Pistachios (300 g in shell or 150 g shelled)
- Granulated sugar (60 g)
- Milk (150 ml)
- Butter (35 g)
- Mascarpone (250 g)
- Fresh liquid cream (100 ml)
- Cocoa dry biscuits (150 g)
Preparations
Sweet Pistachio & White Chocolate Cream
- Shell the pistachios if needed. Set aside 50 g. Blanch 100 g in boiling water for 5 minutes, drain, and remove the skins.
- Blend the peeled pistachios with sugar and 50 ml of milk until a smooth, homogeneous paste is obtained.
- In a saucepan, combine the remaining 100 ml of milk with butter and chopped white chocolate. Melt over low heat, stirring continuously.
- Add the pistachio paste to the saucepan and mix thoroughly. Bring just to a light simmer, then remove from heat and cool completely. Refrigerate if needed.
🕗
Sweet Pistachio & White Chocolate Cream can be preserved in the fridge for a maximum of 10 days before being consumed.
Creamy Pistachio
- In a bowl, work the mascarpone until smooth and free of lumps, avoiding overmixing.
- Gradually incorporate the pistachio cream into the mascarpone until uniform.
- Whip the fresh cream to soft peaks and fold it gently into the mixture using upward motions to preserve aeration.
Finalizing the Dessert
- Toast the reserved pistachios, then chop them coarsely.
- Crush the cocoa biscuits and mix them with the chopped pistachios.
- Assemble in glasses: a layer of cream, a layer of crumble, repeat, and finish with a final topping of crumble.
- Refrigerate for at least 20 minutes before serving; optimal resting time is approximately 1 hour and 30 minutes.