Description
A creamy, nutty, and lightly floral dessert that looks elegant but is simple to make.
Ingredients
Scale
- 2 cups raw shelled pistachios, unsalted
- 1 pinch flaky sea salt
- 1/2 teaspoon vanilla bean paste
- 3 tablespoons water
- 1 pouch unflavored gelatin powder
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup pistachio butter
- 2/3 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- Chopped pistachios for serving
- Edible dried rose petals (optional) for serving
Instructions
- Make the pistachio butter: Blend raw pistachios, flaky sea salt, vanilla bean paste, and water in a food processor until smooth.
- Bloom the gelatin: Sprinkle gelatin over cold water in a bowl and let it sit for 5 minutes.
- Heat the cream and milk: In saucepan, combine heavy cream, whole milk, and sugar; warm on medium-low heat.
- Add the gelatin: Once heated, stir in bloomed gelatin until dissolved.
- Mix in the pistachio flavor: Whisk in pistachio butter and pure vanilla extract until smooth.
- Strain the mixture: Pour through a fine mesh strainer into a measuring cup or bowl.
- Pour into molds: Divide the mixture into glasses or ramekins and cool at room temperature for 20-30 minutes.
- Chill until set: Cover and refrigerate for at least 4 hours or overnight.
- Serve: Top with chopped pistachios and rose petals if desired.
Notes
Store in the fridge for up to 3 days. Do not freeze. For variations, consider adding lemon zest or cardamom.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 60mg