Pistachio Cream with Cocoa Crumble

Let me introduce you to the recipe for a delicious Pistachio Cream with Cocoa Crumble, with an Italian touch that can’t be missed!

Ingredients for the Pistachio Cream:

• 250 ml of fresh cream
• 50 g of granulated sugar
• 3 egg yolks
• 100 g of pistachio paste
• 2 sheets of fish gelatin (gelatine)

Ingredients for the Cocoa Crumble:

• 100 g of 00 flour
• 20 g of unsweetened cocoa powder
• 80 g of cold butter, cubed
• 60 g of brown sugar

Preparation

For the Cream:

1. Soak the gelatin sheets in cold water to soften them.
2. In a saucepan, bring the cream and sugar to a light boil.
3. Meanwhile, lightly beat the egg yolks in a bowl.
4. As the cream warms up, pour it over the yolks, beating constantly until a smooth cream is formed.
5. Return the mixture to low heat and cook until the cream coats the back of a spoon. Be careful not to bring it to a boil.
6. Squeeze out the softened gelatin and dissolve it in the hot cream, then add the pistachio paste and stir until it is completely dissolved and homogeneous.
7. Pour the cream into disposable molds or into glasses and refrigerate to firm up for at least 4 hours.

For the Crumble:

1. Preheat the oven to 160 °C.
2. In a bowl, mix the flour with the cocoa and brown sugar.
3. Add the cold butter and work the mixture with your fingertips until you have a sandy compound.
4. Spread the crumble on a baking sheet lined with parchment paper and bake for about 20 minutes, until it is crispy.
5. Remove from the oven and let cool.

Assembly:

1. Once the cream is well-set and the crumble is cool, crumble the latter on top of the cream to add crunchiness and a contrast of texture and flavor.

Curiosity

Pistachio is a highly appreciated ingredient in Italian cuisine, especially in artisanal ice cream shops. Thanks to its creamy consistency and unique flavor, pistachio cream is a spoon dessert that always enchants the palate.

I hope you enjoy this recipe and happy cooking!