Pistachio Cream

Ingredients

• 3 sheets of white gelatin
• 250 ml milk
• 100 g ground pistachios
• 0.5 Vanilla bean
• 2 egg yolks
• 50 g coconut blossom sugar
• 100 ml whipping cream

Instructions

1. 1.

   Soak the gelatin in cold water. Place the milk in a pot and heat slowly. Split the vanilla bean lengthwise and scrape out the seeds. Add the pistachios and vanilla seeds, bring to a boil once, then set aside. Whisk the egg yolks with coconut blossom sugar over a hot but not boiling water bath until frothy.

2. 2.

   Whisk the warm milk into the egg yolk mixture in a thin stream while continuously whisking, and continue whisking until the mixture starts to thicken slightly. Squeeze out excess water from the gelatin and dissolve it in the warm cream. Whip the cream over an ice water bath. Beat the whipping cream stiffly and fold it into the cooled cream. Spoon into serving bowls and chill for at least 3 hours.