Pistachio And Chocolate Cream |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Another delicious recepie from Pierre Hermé. Ingredients:
50 g pistachios |
125 ml milk |
125 ml heavy cream |
2 drops of almond essence (i used rose water) |
3 egg yolks (this i did not half, because i had small eggs) |
40 g sugar |
50 g dark chocolate (65% cocoa) |
125 ml milk |
125 ml heavy cream |
3 egg yolks |
50 g sugar |
Directions:
1. Grate pistachios with a help of a blender. Bring the mixture of grated pistachios, milk, heavy cream and rose water to boil and put side.
2. Preheat oven to 100°C.
3. Whisk egg yolks with sugar, add hot pistachio-milk mixture. Fill 6 forms about 1 cm high and bake for 20 minutes. Let it cool and leave over night in the fridge.
4. For the chocolate cream chop chocoalte. Bring milk and heavy cream to boil. Whisk sugar with egg yolks and add hot milk-heavy cream mixture. Fill back to the pot and while stiring constantly let it get thick, but do not cook it! Pour it over chocolate, mix well and after it is cooled down pour on top of the pistachios cream. Leave it in the fridge for 2 hours.
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