Pinolata

The Pinolata is a traditional Tuscan dessert, particularly from the area of Pistoia, made with whipped cream and toasted pine nuts. Here is the recipe:

Ingredients

• 500 ml of fresh whipping cream
• 150 g of powdered sugar
• 200 g of pine nuts
• 1 packet of vanillin or the extract of a vanilla bean
• A pinch of salt

Preparation

1. Start by toasting the pine nuts in a non-stick pan over medium-low heat. Be careful not to burn them; they should become golden and aromatic. Remove the pine nuts from the heat and let them cool down.
2. In the meantime, whip the fresh cream in a large bowl. When it starts to thicken, add the sifted powdered sugar, the vanillin or vanilla extract, and a pinch of salt.
3. Continue whipping until you achieve a firm but soft consistency.
4. Add the toasted pine nuts (saving some for decoration) to the whipped cream and gently fold them in with a spatula to avoid deflating the mixture.
5. Transfer the Pinolata into a dessert cup or a serving plate creating a nice tuft.
6. Garnish with the toasted pine nuts set aside.
7. Place in the refrigerator for at least one hour before serving to allow the Pinolata to firm up a bit.

I suggest serving the Pinolata straight from the fridge to enjoy its soft and cool texture. This dessert is perfect as a conclusion to a meal or as a delicious treat to savour in the afternoon.

Curiosity

The name Pinolata clearly comes from the abundant use of pine nuts, an ingredient often featured in Tuscan pastry. The simplicity of the ingredients and the ease of preparation make it a dessert appreciated for convivial occasions and celebrations.