You will need
- For three servings:
- – pistachios – 1/3 cup;
- – sugar – 1/3 cup;
- – cream 35% – 1 cup;
- – three egg yolk.
Clean the pistachios, heavily grind in a food processor.
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.
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.
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.