Pistachio Cream Anglese

You will need
  • For three servings:
  • – pistachios – 1/3 cup;
  • – sugar – 1/3 cup;
  • – cream 35% – 1 cup;
  • – three egg yolk.
Instructions
1

Clean the pistachios, heavily grind in a food processor.

2

Mix the ground pistachios with sugar and cream, cook in a small saucepan for moderate heat, stirring occasionally. Remove the pan from the stove when the sugar has dissolved completely. Leave minutes to cool for 10.

3

Add to the warm pistachio mixture with cream three egg yolks, whisking with a whisk after each. Then put on the fire, stir with a wooden spoon. Cook until the sauce temperature rises degrees to eighty.

4

Strain the finished cream through a sieve, pour over the cremanks, cover with parchment paper, remove for an hour and a half in the fridge. After that, pistachio cream can be tasted.

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