Pistachio Cream

Pistachio cream is the epitome of tenderness and nutty charm that easily elevates any dessert to a new level. It is prepared simply and quickly.

Ingredients:

• 4 egg yolks
• 80 g sugar
• 45 g cornstarch
• 100 g shelled pistachios (without shells)
• 500 ml whole milk
• ½ tsp vanilla extract

Directions:

1. Bring a medium saucepan of water to a boil and add the pistachios. Cook for 4 minutes. Drain and place the nuts on a clean kitchen towel.
2. Fold the towel in half and rub the inside of the pistachios well to remove the skin. Remove the peeled nuts, discarding the skin.
3. Transfer the pistachios to a blender and add 60 ml (¼ cup) of milk. Blend on high speed for 5 minutes.
4. You will have a smooth paste. Leave the paste in the blender – you will need it later.
5. In a bowl, combine the egg yolks with the sugar and cornstarch.
6. Beat until light and fluffy (about 5 minutes with a mixer).
7. Pour the egg mixture into the blender with the pistachios.
8. Beat again until smooth. This is the base of the cream.
9. In a saucepan, heat the milk to a gentle boil.
10. Remove from the heat. Gradually, while stirring constantly, add the pistachio mixture.
11. Return the pan to low heat. Add the vanilla.
12. Cook the cream, stirring constantly, for 3–4 minutes, until it begins to thicken. Be careful not to let it boil! The temperature should not exceed 85 °C.
13. When the cream has thickened and starts to stick to the spoon, remove from the heat. Immediately pour the cream into a cold glass container. Cover with cling film and refrigerate for at least 3 hours.