Pistachio Cream Anglaise
3 servings
105 minutes
Pistachio crème anglaise is an exquisite French dessert that captivates with its delicate flavor and silky texture. This cream originates from the classic English sauce 'crème anglaise' but gains a refined nutty note from the addition of pistachios. Its taste is a harmony of sweetness, creamy softness, and a vibrant hint of pistachio that adds special elegance. Pistachio crème anglaise perfectly complements fresh berries, airy soufflés, or can be served alone as an elegant dessert. It pairs wonderfully with crispy wafers or thin biscuits, creating a sophisticated composition of flavors and textures. Such cream is a true celebration for gourmets who appreciate the subtle gastronomic nuances of French cuisine.
1
Peel the pistachios and chop them finely in a food processor.
- Pistachios: 0.3 glass
2
Mix ground pistachios with cream and sugar, and cook over medium heat in a small heavy-bottomed pot, stirring constantly. When the sugar is completely dissolved, remove the pot from heat and let it cool for 10 minutes.
- Pistachios: 0.3 glass
- Cream 35%: 1 glass
- Sugar: 0.3 glass
3
In the warm mixture of cream and pistachios, add 3 egg yolks one by one, constantly whisking. Then place on low heat and, stirring continuously with a wooden spoon, cook until the sauce temperature rises to 75-80 degrees.
- Egg yolk: 3 pieces
4
Strain the prepared cream through a fine sieve, pour it into dessert cups, cover with parchment paper, and place in the refrigerator for one and a half hours.